Vegan Pepperoni Pizza Zoodles (grain free, vegan, gluten free, nut free, dairy free, soy free)
11:34 AM
This recipe...this recipe made my month! What a successful Baking Backwards experiment this was!
So I bet you are wondering what exactly vegan Pizza Zoodles are...well, they are wonderful! Here is what is going on in this epic zucchini noodle bowl:
- zucchini noodle base
- cheezy vegan sauce made mostly from vegetables ( NO nutritional-yeast, NO soy, NO seeds. NO nuts)
- marinara sauce
- homemade vegan pepperoni slices (purple carrot or beet based vegan meat!)
- oregano and evoo drizzle for extra pizza flavour
This grain free healthy vegan pasta dish is very reminiscent of pizza flavours and textures. The vegan purple carrot "pepperoni" slices are worth their own blog post! Crispy on the edges, chewy in the middle, smokey, salty and slightly sweet. They are totally addictive and so much healthier than real pepperoni. Oh ya, they're also fat free!
The cheezy sauce is NOT your typical vegan cheeze sauce. It is nut free, grain-free, soy-free and seed free, and gluten-free. Most importantly it is yeast-free! I have never seen a cheeze recipe that didn't involve nutritional yeast. I know the flavour nooch offers is cheese-like and delightful but it really bothers my digestion and my husband actually refuses to eat it these days as he really does not want yeast in his diet if he can avoid it. I am mostly in the same boat so I was very very happy that this sauce still had a creamy, oozy cheeziness without the yeast.
I'm not sure why you're still reading this post and not making this pasta.
PIZZA ZOODLES
CHEEZE SAUCE and VEGAN PEPPERONI:
Roasted vegetables for CHEEZE SAUCE should be made at the same time as the vegetables in the "pepperoni"recipe on separate baking sheets.
Pepperoni:
- 2 purple carrots or red beets or both, sliced into super thin but not see through thin pieces
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- A few cranks of fresh cracked Black pepper
- Pinch pink salt
- 1/2 tsp chili powder
Preheat oven to 430F
Toss your veg slices with remaining ingredients in a bowl
to coat. Arrange evenly on a parchment paper lined baking sheet. Roast in the hot oven. The pepperoni is done when it has roasted until it is crisp around edges but chewy in the middle.
Cheeze sauce roasted veg base:
- 1 cup peeled and chopped butternut squash
- 1/4 small red onion, peeled and chopped
Cheese Sauce steamed veg base:
- 2 new potatoes, peeled and chopped
- 1 red bell pepper, deseeded and chopped
Steam the potatoes until tender. Add the peppers and steam till very tender. Remove from heat.
Cheese sauce base:
- 1 tbsp coconut oil
- 1 tbsp buckwheat flour (optional but makes a much oozier texture for the sauce)
- 1/4-1/2 tsp turmeric
- 1 tsp or more garlic powder
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- Big pinch pink salt
- 1-2 tsp sauerkraut brine
- Small squeeze lemon juice
- 1/2 tsp chili powder
- Water to thin
- 1-2 tbsp coconut milk powder
Heat the oil and flour together over medium heat until a
paste forms. Add 1.5 cups water, the spices and stir well until mix is
smooth and thickened. Add the roasted and steamed cheeze sauce
vegetables. Cook together one minute then remove from the heat and puree
in a blender or with a stick blender until as smooth as possible. At
this point i added a little more water and blended it in to thin the
sauce a bit. Return to the heat and add brine and lemon juice and
coconut milk powder, stirring constantly until the mix is smooth again.
Add extra coconut oil if desired and cook down the sauce until smooth
and creamy. Taste and adjust the saltiness and garlic to your taste. To
make it even cheesier add 1 tbsp nutritional yeast. Once satisfied,
reduce heat to low and make your noodles.
Noodles:
- 2 zucchinis
- Tomato sauce
- Oregano
- Evoo
- Pepper
- Cheese sauce
- Vegan "Pepperoni'
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