And still delicious!
Aside from being able to use nearly every dietary buzzword, I found myself with “nothing to eat” last night. The school program I’m in teaches dietary theories – last week was plant-based and this week is raw foods. I wanted to experiment with a plant-based pizza that wouldn’t send me into an insulin frenzy, and could be made with what I had in the house.
I found the crust recipe idea on FeedMeRachel.com, and it was super tasty. I wouldn’t hesitate making this again
If you’d like to add cheese, you can do almond milk cheese or daiya to keep it plant-based, or whole-milk mozzarella if you tolerate dairy.
- 3 tbsp Flax Meal
- 1/2 cup Warm Water
- 1/3 cup Coconut Flour
- 1 tsp Baking Powder
- 1/4 cup Melted fat or oil (olive oil, coconut oil, what you like)
- Pinch of Salt
- 1/4 cup Tomato Basil Sauce
- 1/4 cup Cheese, if you like
- 2 cups Chopped up veggies – I used mushrooms, broccoli, red and green peppers
Preheat oven to 350*. Combine flax meal and warm water in a small bowl, stirring to combine, and set aside for about 5 minutes. This is a common egg substitute, as the mixture will start to gel a bit as it sits. Stir the dry ingredients in a mixing bowl, then add the wet ingredients and mix it all up. Dump this out onto a baking sheet (I lined mine with a silpat mat that I lightly oiled). Pat the mixture into a pizza crust looking situation and bake for about 20-25 minutes until it is golden brown. Remove from the oven.
Spoon sauce over the crust, add cheese if you’re using it, then tumble the vegetables on top. Return to the oven for 10-15 minutes, until the veggies soften a bit and everything is hot. Slice and serve!