In my opinion there is nothing wrong with having a traditional pizza every now and then (vegan of course). But sometimes you do want to change it up a little and nourish your body a bit more.
I’ve tried so many ‘alternative crusts’ and this one is definitely my favorite (quinoa crust being the runner up). And avocado as a pizza topping is always a pretty good idea if you ask me.
Makes 2 large or 4 small pizzas.
- 1 large zucchini
- 1/2 c of almond flour (you can use any flour you like)
- 5 tbsp ground flaxseed
- 3 tbsp chia seeds + 9 tbsp water
- 4 tbsp psyllium seed husk
- 2 tbsp coconut oil
- herbs de provence
- tomato sugo
- 2 avocados
- lemon juice
- vegan parmesan ( 1/2 c cashew nuts, salt, garlic powder)
Preheat the oven to 200C.
Mix the chia seeds with the water and let it sit until a gel forms (around 10 mins). Grate your zucchini and transfer the shreds into a nut milk bag (you can also use a clean kitchen towel). Squeeze out as much of the zucchinis liquid as possible. Then add to a bowl together with the rest of the base ingredients. Mix well until a dough forms, you might have to add a few tbsp of water if the mix is to dry.
Line a baking tray with a baking sheet and spread out your pizza dough (I like mine pretty thin). Then bake for 10-15 mins (every oven is different, just watch yours carefully, you will be able to tell when its ready)
While the base is baking add the ingredients for the vegan parmesan into a food processor and pulse a few times until it has the consistency of grated parmesan.
When the base is done assemble your toppings and DEVOUR!