Straight from Healthy Happy Life (with some modifications) | Serves: 3 mini pizzas (I made one big one) | Time: About an Hour
Ingredients
3 cups riced #cauliflower
1 1/2 cups #chickpeas (#GarbonzoBeans), canned or boxed, drained/rinsed
1 Tbsp EVO
1 Vegan Egg (I used a regular egg)
1 tsp salt-free pizza herbs (oregano, thyme...)
2-3 Tbsp shredded vegan cheese (I used regular cheese)
optional: 1-2 tsp nutritional yeast (I skipped)
Instructions
Preheat oven to 400 degree. Line a pizza baking tray or baking sheet with parchment paper.
In a blender or food processor puree or mash the chickpeas with the extra virgin olive oil until a chunky puree/mash forms. It should look like really thick and chunky hummus.
In a large bowl, combine the riced cauliflower, bean puree, herbs, cheese, egg and optional nooch. Stir and fold to create a very thick 'cookie dough' texture pizza 'dough.'
Using your hands, press out mini pizzas onto the parchment paper.
Bake the crusts at 400 degrees for about 20-25 minutes or until the edges start to brown lightly.
Pull pizza pans out, add toppings, crank oven up to 450.
Bake pizzas with toppings (pesto, cherry tomatoes, artichokes and parmesan cheese) for 10-15 minutes longer at 450 degrees. (Longer time is needed for larger thicker crusts)
Slice and serve right away.
What I ate and drank today (2/9/2018)
2 cups of decaf
128 oz of water
Egg, cheese and tomato on a croissant from Cafe Kindred
Pizza
Exercise
~3 miles of walking
What I ate and drank today (2/8/2018)
128 oz of water
2 cups of decaf coffee
Avocado/corn flatbread from Pret
Banana
A shameful amount of rose
A shameful amount of tapas
Exercise
~3 miles of walking
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