Vegan Deluxe Pizza with GF Sweet Potato Crust
9:00 AM
I made this single serving pizza for myself for brunch on Sunday. It was so delicious. I think I can count the number of vegan pizzas I've made in my life on one hand so I was very impressed with myself when this turned out so well and totally crushed my pizza cravings. Did I mention this pizza is super healthy and gluten-free? It is! In fact its kind of like a huge serving of vegetables disguised as a pizza. What could be better than that?!
Like veggie burgers, I strongly believe that vegan pizzas are only great when loaded to the max with delicious toppings. Mine was buckling under a mass of veggies and a homemade vegan butternut squash cheeze sauce that I can't get enough of lately. If you try this recipe, I heartily encourage you to do the same and stick to veggies you already associate with pizza like olives, tomatoes, zucchini and peppers. You want to trick your brain a bit with familiar flavours and textures so I don't recommend piling on the fennel on such a pizza. Stick to the classics.
My second tip is use a good pizza sauce. I buy mine from an Italian company, and having been to Italy I can say that the flavour is authentic. Don't try to substitute plain tomato sauce unless you're going to add some oregano to it.
The crust of this pizza is really cool! It's full of healthy grain free and gluten free ingredients like golden yam, buckwheat and quinoa! It's also yeast-free! It offers some vegan protein and is way better for you than a giant ball of floury dough. Its very thin and soft yet firm. It gets crisp on the edges, golden brown on the bottom, and you can hold it by hand weighed down by toppings without it breaking apart! Win.
This recipe is a great healthy gluten free and vegan alternative to pizza. Give it a try!
VEGAN DELUXE PIZZA
Sweet Potato Crust (grain-free, gluten free, vegan)
- 1 cup golden yam (white sweet potato), peeled and chopped small and steamed or boiled until soft
- 3 tbsp quinoa flakes
- 2-3 tbsp buckwheat flour
- pinch pink salt
- 1 tbsp nooch
- a few cranks black pepper
- water to thin (about 1/2-2/3 cup)
- 1/2 tsp garlic powder
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 1.5 tsp coconut milk powder
- 1-2 tbsp evoo
Add all ingredients to a food processor or blender and puree until smooth and thick batter is created. Scrape onto the centre of a parchment paper lined baking sheet and spread out evenly into either a rectangle or circle. Try to make sure the batter is the same thickness across the shape you make with it. Thin is fine but see through is not, aim for 3/4" thickness at least.
Bake in an oven until the edges brown and you can lift it easily off the paper when you raise a corner with your fingers. Make toppings and cheeze sauce while it bakes.This takes a bout 5-10 minutes.
Butternut Cheeze Sauce:
- 1.5 cups peeled and chopped, steamed until soft
- squeeze lemon juice
- 1 tbsp evoo or coconut oil
- 2-4 tbsp nooch (depends on your taste) or 1-2 tbsp miso paste
- water to thin
- 1-2 tsp tapioca starch
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- a few cranks black pepper
- pinch pink salt
- 1/4 tsp baking soda
- chili powder or red hot (optional)
Once pizza crust is cooked according to the instructions above, top with toppings and cheeze sauce.
Pizza Toppings:
- 1/2 cup pizza sauce
- chopped red onion
- chopped kale
- chopped green or black olives
- tomato slices
- zucchini slices
- bell pepper slices
- 1/2 an avocado, thinly sliced
- prepared butternut cheeze sauce
- a little nooch, evoo, garlic powder, chili powder or hot sauce and black pepper
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