Happy National Pizza Day! Pizza is one of my biggest weaknesses and (& biggest cravings!) So I try to make it as guilt-free as possible whenever I make it myself. Gluten free/vegan crust isn’t exactly the most cooperative recipe to make most of the time. I found this recipe, which if rolled out thinly, and added flour, it has been the most successful crust recipe I’ve made thus far.
Vegan Pizza Toppings
San Marzano Tomatoes, blended in blender
Daiya Vegan Mozzarella
Fresh Basil, chopped
After following the crust recipe, and baking accordingly, I evenly spread the pureed San Marzano tomatoes to the crust by the spoonful. Next I sprinkle granulated garlic. I cover with vegan cheese shreds, then top with sliced mushrooms and fresh basil. The ingredients marry together so well for a subtle burst of flavor.
This simple summer dish is loaded with all the flavor, but sans the calories of a typical pasta dish. A spiral vegetable slicer is one of the best kitchen tool purchases I’ve made, creating simple salad and “noodle” dishes in just minutes.
Raw Zucchini “Pasta”
1 Large Zucchini or 2 Medium Zucchinis
1 Cup Cherry Tomatoes, halved
1 T Hemp Seeds
1 T Pine Nuts
Using a spiral vegetable slicer, spiral zucchini into “noodles.” Add tomatoes, sprinkle with hemp seeds and pine nuts, and top with fresh pesto basil and mix well.
Fresh Basil Pesto
1/3 Cup Basil
1/2 Cup Pine Nuts
2 T Olive Oil
2 T Juice from Fresh Lemon
1/2 Clove Garlic
1/2 T Nutritional Yeast (Optional)
2 T Water
Add all ingredients to Vitamix, or food processor, and blend well. Gradually add more water if consistency is too thick.