Ahmaaazing pizza

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I have been plotting this pizza in my head for a few days now and finally had a chance to put my pizza dream to reality last night!!
We used thepotato pizza crust using sweet potatoes, the yams with the purple skin and a couple of regular potatoes. I made a bigger batch then what is in the regular recipe. I did three cups of mashed potatoes and three cups of flour (brown rice flour, chickpea flour, buckwheat flour) any flour will work. It made a LOT so now we have enough for lunch today and dinner tomorrow!! About six servings total.

Spread your pizza dough onto a pan and pre-cook for about 15 minutes. Then take it out and do your toppings and continue cooking until it’s crisped to your liking.
The toppings…

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All prepped by my trusty sous chef!!

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The base was a broccoli kale pesto:

1 head of broccoli
A few kale leaves
2 garlic cloves
3 tablespoons of oil
Handful of walnuts
5 tablespoons of nutritional yeast (parmesan substitute)
Salt and pepper

Blend it up and spread it on. Add water as needed to facilitate blending.

Sweet and sour tempeh:

Cut up tempeh into bite size pieces and put in a baking dish with a tablespoon or so of honey, a tablespoon or so of ketchup, paprika and sesame seeds.
Bake while the crust is pre cooking.

Cashew cream:

About a cup and a half of cashews soaked
Juice from one lime or lemon
1 garlic clove
3 TBS or so of nutritional yeast
Salt and a decent amount of paprika

Blend and then transfer to a ziplock bag. This way you can snip the corner of the bag and squeeze the cashew cream on to ensure even and pretty distribution. Or if you want you could just dollop it right on there.

Veggies:

Baby tomatoes, corn, capsicum, kidney beans.

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I felt like fresh raw veggies so after I pre cooked the base I topped half and put it back in the oven until the veggies were cooked for Ali and then when that was done I quickly topped the other side (pesto, veggies and then cashew cream) and had it like that. It was really good both ways. The raw side on the left and the cooked on the right.

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The final touch…rocket, avo and a squirt of lime!!!

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Polenta pizza bites

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I can’t remember the last time I ate polenta…I can’t even say for sure that I have ever eaten it. Ali says we have though so I guess I’ll take her word for it.
I randomly had some in the pantry and have been seeing lots of different recipes using polenta on Pinterest so I decided I may as well give it a whirl…and it was a great success!!!

Polenta pizza bites:

1 cup uncooked polenta
4 cups water (check package as apparently some have different water requirements)
Oregano or Italian mixed spice, paprika, salt, pepper, oil

Bring the water to a boil. Add the polenta and a generous amount of spices and a dash of oil. Whisk on low heat until thick and hard to stir.
Transfer to a 9 by 9 pan lined with parchment or tin foil and spread evenly. Allow to set in the fridge for about half an hour. Slice and bake for ten minutes. Flip and bake another ten minutes. I wanted them super crispy on the outside so I then placed them under the griller on high until nice and toasty.

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Once they are crispy, add your toppings and place back under the griller until the toppings are cooked. We burnt ours just a bit and it added extra flavour.
We had two different variations; one a roasted garlic and green onion spread, and the other a pizza sauce with vegan cheese that turned out tasting and feeling just like ricotta after being grilled!! I wish I could recall the recipe but it was one of those taste and add as you go mad experiments…

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The base of it was blended silken tofu and then I added the usual suspects; nutritional yeast, miso paste, Dijon, Himalayan rock salt, some cashews, paprika. I also added some chilli sauce and a few roasted garlics and some lime juice.

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So easy and yummy, we will definitely be eating this again!!! Polenta is also high in protein, vitamins and minerals and is gluten free and a complex carbohydrate.

Makes about 14 pizza bites.

Potato pizza crust

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Mashed potato pizza crust?!? Who thought of this glorious idea?! Unfortunately it wasn’t me. I stumbled upon it by chance last night and was so excited I was going to make it for breakfast. But I decided to be good and had my usual green smoothie in a bowl instead…

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Which was super tasty, energising, and I think my body appreciated it more than a 7am pizza sesh, so I’m glad I saved the pizza party for later.

In case you would like to recreate this smoothie in a bowl action; it was made up of some kale, a handful of romaine, 1/2 a small cucumber, 1/4 of an avo, 1/2 a banana, 1/2 an apple, 1/2 a pear, hemp protein powder, flaxmeal and soy lechithin granules (FYI soy lechithin supports brain health and helps detoxify your liver!! Bonus!) blended till creamy and delicious! Add some ice cubes to make it even thicker and nice and chilled. Topped with some oatmeal, coconut, passion fruit and cinnamon.

Anyways, back to the much anticipated pizza!!
We did a mix of regular potatoes and sweet potato and my goodness it was one of the best pizza dough’s I’ve ever had. The texture was out of this world. We decided it would be really good just baked as is and eaten as flat bread with some dips. So easy too!

Mashed potat pizza dough:

2 cups mashed potatoes/sweet potatoes (or you could do all regular or all sweet)
2 cups flour (I used a mix of half amaranth flour and half brown rice flour, any would work though)
2 tsp baking powder
Good sprinkle of garlic powder And dill

Method:

Boil your potatoes until tender. Drain and mash with a couple of tablespoons of coconut oil (or oil of choice) add garlic and dill.
Mix flours and baking soda together. Add the mash and mix with your hands until it forms a nice ball.

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Grease your pan and roll out your beautiful dough.

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See? Beautiful right?? All the pretty potato skin speckles and gorgeous orangey colour from the sweet potatoes.

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Pre-bake it in a moderate oven for about ten minutes and then top as you wish and finnish baking.
If you’re feeling like making a healthy and kind choice, you can copy ours which had: homemade tomato sauce, artichokes, green capsicum, purple onion, zucchini, olives, and TWO types of vegan cheese. The first is a home made cheese sauce that we drizzled over and the second is grated vegan cheesly.

There are lots of different recipes out there for vegan cheese sauce. I have tried MANY and invented many as well. They are all delicious but I am still on my quest to create the hands down perfect one. When I do, I will surely post about it.
Here is a basic one though to start with:

1 1/2 TBS coconut oil or vegan margarine
1 cup soy milk or other alternative
1/4 c brown rice flour or other flour
1 TBS corn starch
3 garlic cloves
1 tsp Dijon mustard
1/2 TBS lemon juice
4 TBS nutritional yeast
Paprika, pepper, Himalayan rock salt, miso paste or soy sauce to taste (optional)

Whack it all in a pan and whisk until thickened and creamy. Use on pasta for a scrumptious bowl of mac n cheese, over broccoli for a tasty side dish, as a dip for crackers or veggies, on nachos or on this pizza!!

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Besides being healthy and kind, it was also tasty as f$&@. You really can’t get any better than that. End of story!!
Get mashin.

Pizza Pie

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This isn’t a recipe so much, I just wanted to throw it out there that pizza is way better in pie form!! You can get super saucy, there’s more room for extra toppings and you get a nice thick crust. So next time you’re making pizza try it in a pie shell, you won’t regret it!

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Also, if you haven’t tried cannellini beans on pizza, you should. It adds a serious creamy texture and of course extra protein.

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We also chucked some pumpkin, broccoli, zucchini and vegan mozzarella on there…

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…and once it was cooked topped it with fresh baby tomats and green onion.

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Check the thickness on that thing!!!

I think next time I make pizza pie i’m going to make vegan cheese sauce and pour it on top before it goes into the oven. Get seriously saucy. Mmmmmm

Bon appetite!

Chick pea flour pizza crust

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This pizza crust is: crazy easy, gluten free, nutritious, quick, delicious, overall GOOD times.

All you have to do is mix equal parts chickpea flour and water and some oil. For one individual pizza I did 1/2 cup of each and 2 tablespoons of olive oil. Pour it into a greased cake pan. Bake for about twenty minutes. Take it out and flip it, cook for an additional 5 or ten minutes. Add your toppings and put back in the oven until the toppings are cooked to your liking. That’s it!!

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The crust after removing it from the cake tin, ready for toppings

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Blended up a white bean, sundried tomato, parsley spread for the base.

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Before cooking

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I just cooked mine for an additional few minutes to warm the veggies up a bit. Sprinkled nutritional yeast and black sesame seeds on top for good measure. Yum!!

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For a more conventional pizza, like this one Ali and Jen shared, add cheese on the bottom feta on top and cook for longer 🙂

Whichever way you do it, the crust is definitely a winner. Everyone loved it!!