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Vegan Protein Pizza

Base:

  • 5 cups of amaranth flour
  • 3 TBSP of chickpea flour
  • ½ – 1/3 cup of warm filtered water (start with less)
  • ½ tsp of herbal sea salt
  • 5 TBSP of apple cider vinegar
  • 5 TBSP of olive oil

Toppings:

  • Tomato passata to cover base
  • ½-1 onion cut into rings
  • 1 red capsicum, cut into slices
  • 5-6 large mushrooms, sliced
  • ½ courgette sliced or chopped
  • 1 TBSP of olive oil to massage your kale
  • 2 cups of shredded kale
  • Optional: More nutritional yeast to sprinkle on top
  • Dried oregano and fresh or dried basil to taste
  • Good quality salt and cracked pepper to taste
  • Optional: 1-2 cups of fresh arugula leaves

Seed Cheese:

  • 1/3 cup of sunflower seeds (or sunflower and pumpkin seeds)
  • ½ – 1 tsp of freshly minced garlic or ½ tsp of garlic powder
  • 2 tsp of freshly squeezed lemon juice
  • 1 – 2 tsp of nutritional yeast
  • ¼ cup of filtered water

 

To make your pizza:

  • Preheat oven to 180 degrees
  • Line your baking tray with baking paper and lightly grease your paper with olive oil.
  • In a bowl add your flours, water, and salt and combine well. Pour your pizza ’dough’ onto the prepared tray and spread evenly using your hands.
  • Cover your pizza base with tomato passata and prepare your vegetables. Top your tomato covered based with all of your vegetables except for the kale and arugula leaves if using.
  • Sprinkle with herbs and bake for 20-30 minutes.
  • In the meantime, massage your kale leaves in oil (and set aside) and prepare your seed cheese.
  • Top your almost-baked pizza with the massaged kale leaves and your seed cheese. Reduce the temperature to 160 degrees and bake for another 20 minutes or until crispy and smelling irresistible.
  • Top with Arugula leaves or serve with fresh salad. Enjoy!
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