I hate to say it, but those cool fall days are heading our way. With fall and winter comes warm comfort foods and this recipe is one you will want to make all fall and winter long. The added spice will keep you warm for…
Lets be real for a moment, eating pizza while following a gluten free vegan lifestyle can be challenging at times. Yes chain pizza stores are starting to catch on and make gluten free crusts or have vegan cheese options, but are they really that good for you? I sometimes want to eat pizza and not feel guilty, and how could you feel guilty if the pizza you were eating was made out of mainly whole foods.
The recipe below is for a gluten free vegan pizza mainly consisting of whole foods, it is a thinner crust and kind of has a thick pancake consistency. So yes it will never taste like pizza from a box but at least you will get some nutritional value from this one.
Here’s how to make it-
1 cup chickpea flour
1 tsp baking powder
½ tsp sea salt
1 tsp garlic powder
1 cup shredded yellow zucchini
½ cup warm water
Add all dry ingredients into a bowl and mix. Now add the zucchini and water and mix well.
Heat a large cast iron frying pan at medium and grease with grapeseed oil or coconut oil. Pour batter into the pan and smooth out with the back of a spoon (make sure it’s not too and has holes). Let batter cook for approx. 10 mins or until it is cooked all the way through. Then flip and cook for 5 mins. Take off stove for next part.
White Cream Sauce:
½ cup soaked cashews (either soak overnight or boil for a half hour)
½ tsp garlic powder
½ tsp sea salt
¼ cup water
¼ tsp dried oregano
4 fresh basil leaves
½ tbsp. apple cider vinegar
Heat oven to 350 degrees Fahrenheit. Add all ingredient into a mini food processor or a high powered blended and blend until smooth. Spread sauce on pizza crust you cooked in the cast iron pan, and then add toppings of your choosing (I just used kale and red onions) and then top with dairy free cheese. Place in oven and bake for approx. 12 mins or until cheese melts.
Take out of oven and let cool, take out of pan and cut in a cutting board. Enjoy!
Please comment to let me know how it turns out for you!
Because everyone deserves a treat once in awhile….. But usually my treats are still pretty healthy, all my baking always uses “better” types of sugars (maple syrup, coconut sugar, honey) and of course are always gluten free. Makes approx 11 muffins You will need: 1…
1/2 cup Red Lentils
2 cups of Vegetable Broth
1 cup of Water
1 cup of Oats
2 shredded Carrots
1/2 tsp Sea Salt
1 tsp Basil
1/2 tsp Oregano
1/2 tsp Thyme
1 cup of Spinach
1 Sliced Zuccini
1/2 cup shredded Vegan cheese
- In a pot add the lentils, water and vegetable broth. Bring to a boil and let simmer until lentils are fully cooked and liquid is gone.
- To the cooked lentils add the oats, salt, shredded carrots, basil, oregano, and thyme. Stir until completely mixed and let sit for 10 mins.
- In a greased 8×8 or 9×9 pan or glass dish spoon mixture into the pan and spread until even. Then place spinach leaves across bottom layer until spinach is evenly distributed.
- Take slice zucchini and create an even layer of zucchini, then sprinkle vegan cheese until all zucchini is covered.
- Bake at 350 for approx 20 mins or until zucchini is cooked and cheese is melted.
- Let cool for approx 10 mins and cut into even squares then serve.