Vegan "Burger Pizza"
8:00 AM
When I made this recipe I was trying to create a protein packed vegan light pizza crust. The result was this Vegan Burger Pizza. What is that?
- A vegan Burger Crust base
- Pizza Sauce
- Vegan Butternut Cheeze Sauce
- Vegan Pizza Toppings
The crust gets lost between pizza crust and veggie burger. It is firm around the edge but becomes almost like dense chili in the middle of the "pizza". Grab a napkin, this is a very messy and delicious meal!
This is a hearty yet figure friendly comfort food meal. Let's talk crust shall we? This pizza crust is made of zucchini, lentils, quinoa and buckwheat. All suprefoods in their own right, all suitable for a healthy diet. This is not a pizza "dough". You don't roll or stretch it out. You spread it with a spoon and it bakes into whatever shape you give it. How easy is that?! This is also a high protein and high fibre crust (no not high protein when compared to a protein shake, but definitely offers more protein than traditional pizza crust). It is also high in fibre, low in fat, yeast-free and vegan!
The lentil crust is topped with healthy vegan pizza toppings like peppers, swiss chard, green olives and more lentils. A goeey cheeze sauce tops it all and is made from light but creamy butternut squash. The recipe is very easy to make and super comforting for a healthy meal. If a veggie burger and a vegan pizza had a baby, this would be it.
Enjoy!
Lentil Quinoa Burger Pizza Crust
- 1/2 can rinsed brown lentils
- 1 zucchini, sliced
- 1/2 cup quinoa flakes
- 1/3 cup buckwheat flour
- Pinch salt
- 1/4 tsp garlic powder
- Squeeze of lemon
- 1/4 cup water
- 1/2 tsp baking soda
- 2 tbsp evoo
- Pinch salt
- OPTIONAL: For a firmer crust that doesn't fall apart like mind did in the middle, add 1 "flax egg" (1 tbsp ground flaxmeal mixed with 2-3 tbsp boiling water and allowed to gel (10 mins))
Preheat oven to 430F. Puree all ingredients until smooth in a blender or food processor (I used a large jar and an immersion blender). Line a baking sheet with parchment
paper. Pour mixture into center and spreadout evenly into a 1/2" thick circle or rectangle shape.
Bake in 430 oven until it looks like a crust (not wet). Prepare cheeze sauce while it bakes. Remove from
oven.
Butternut Cheeze Sauce:
- 1 cup peeled and seeded butternut squash, chopped and steamed till tender
- 1 tbsp evoo
- Pink salt
- As much nooch as you like
- Squeeze lemon
- 1 tbsp coconut milk powder
- 1/4 cup water
- 1 tbsp buckwheat flour or tapioca starch
- 1/2 tsp baking soda
- 1 tsp coconut oil
- 1/2 tsp garlic powder
- Black pepper
- Chili powder
- 1/2 tsp turmeric powder
Puree until smooth in a food processor or blender (I used a large jar and an immersion blender). Set aside until ready to use while you prepare the sliced veggie toppings. This will be the cheeze sauce.
Pizza Toppings:
- Sliced olives
- Leftover lentils
- Pizza sauce
- Evoo
- Oregano
- Black pepper
- Red bell pepper slices
- Spinach or chard, chopped small
- Cheeze
- Thin Zucchini slices
- nooch
Take the pre cooked crust and spread a layer of pizza sauce on top. Top with the zucchini slices and other toppings, then the cheeze sauce and olives. I usually drizzle the whole thing with evoo, a sprinkle of nooch and black pepper. Place back in the 430F oven and cook until everything is hot and the edges of the pizza are crisp but not burned. Slice, serve, and enjoy.
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