Gluten Free Vegan Veggie Pizza

Have I got a treat for you guys!!! Ever since I made my vegan garlic parmesan sauce, I’ve been dreaming of using it as the sauce for a veggie pizza. My original idea was to just throw some brocolli on and call it a day. BUT if you’ve been following me at all on social networking, you’ll know I’ve been slightly obsessed with Brussels sprouts! For real, I want to eat them for every meal! The next logical step is obviously to include them in my veggie pizza! This recipe is vegan, gluten free, soy free, processed sugar free, and corn free.  (I doubled it to make two pizzas for my own family. If you’re feeding a few you may want to do the same.)
Gluten Free Vegan Veggie Pizza

Crust:

Ingredients:

2 cups gluten free baking flour (I use Bob’s)

1 cup water

1/2 tsp sea salt

1 TBLS olive oil

1 tsp baking powder (I use aluminum free)

1 TBLS pure maple syrup

Instructions:

  1. Preheat oven to 350°
  2. Put all crust ingredients in blender and mix well
  3. Pour crust mix into greased baking dish. (I used a glass 11×7 dish that I greased with coconut oil.)
  4. Bake for 15 minutes then remove from oven. 
  5. Once cooled carefully remove crust from dish and place on cookie sheet. (This helped me to crisp it up a bit more.) 


Garlic Parmesan Sauce


Ingredients:

1/4 cup raw unsalted cashews 

2 garlic cloves whole +2 garlic cloves minced 

1/2 cup water +1/4 cup water

2 TBLS chopped onion

1 TBLS olive oil

1/2 tsp sea salt

1/8 tsp pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1 tsp lemon juice 

Pinch curry powder

Pinch tumeric

(I have found the curry and tumeric replace a bit of the “cheesy” flavor. But literally, just use a tiny bit. More is not better.) 
Instructions:

  1. Add all ingredients except minced garlic and 1/4 cup water to small sauce pan.
  2. Simmer on low-medium for 10 minutes.
  3. Put into blender and blend until smooth.
  4. Add back to sauce pan. Shake 1/4 cup water in blender cup (to get any extra sauce left over) then add to pan.
  5. Add minced garlic and heat on low for 5 mins. You can add more water a tsp at a time if you want a thinner sauce. 
  6. Remove from heat.

Further instructions:

  1. Prepare vegetables of choice to your liking. I chopped and sauteed brocolli, and steamed then sauteed the Brussels sprouts before cutting them.
  2. Spread sauce on crust then place toppings.
  3. Bake another 10 minutes at 350. 
  4. Cut, serve and enjoy! 

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