Vegan Butternut Base Veggie Pizza
16 February 2016
What would a weekend night in be without pizza and a good movie right?! I get it – you don’t want to give up your favourite rituals and favourite foods – and trust me you don’t have to. You can still have pizza, all we are doing is swapping some key ingredients to make this pizza healthy, nourishing and guilt-free! And no it doesn’t always have to be made using cauliflower! This recipe uses butternut instead, which I absolutely love because of its natural sweetness. Yummy! Ooh and no eggs in this one either so completely vegan friendly too! Then of course we load this baby up with stacks of delicious veggies to pack in those vitamins, minerals and antioxidants! So go on get your movie, and prep your pizza for the perfect night in!
1 Cup Butternut Squash Puree
1/2 cup Coconut Flour
1 cup Brown Rice Flour
1 tbsp psyllium husk
1 tbsp. baking powder
1 tbsp. Dried Rosemary
Himalayan Crystal Salt to taste
2 tbsp. basil pesto
2 tbsp. tomato puree
½ cup crumbled tofu
¼ cup pitted olives – cut into slices
¼ cup marinated artichokes
¼ cup chopped peppers – assorted colours
½ avocado – cut into slices
Himalayan Pink salt and dried oregano to taste
Preheat Oven to 180 °C
Place all base ingredients into food processor with dough blade. Combine until a dough ball forms. Roll out dough on prepared baking sheet or pizza stone. You can use all the dough, or wrap half up and save it for later.
Top prepared base with tomato puree, pesto, artichokes, pesto and olives.
Bake at 180 °C for 20-25 minutes until edges are brown/crispy.
Remove from heat and add crumbled tofu and avocado slices
Season with a little oregano and Himalayan Pink salt
Serve Hot & Enjoy!
Yours in Health Always,