|WHO WANTS PIZZA?|
|SO FILLING AND NUTRITIOUS I WAS FULL AFTER TWO SLICES|
|THIN, FLUFFY, GLUTEN-FREE CHICKPEA CRUST|
2 tomatoes, thinly sliced
1/2 onion, sliced into rings
1 zucchini, chopped
1 small Indian egg plant , chopped
1 tsp rosemary
1/4 tsp black pepper
1 Tbsp olive oil
Mix all ingredients in a bowl and and let marinade for about 15-20 minutes.
1 cup chickpea flour
Dash of salt
1/2 cup warm water
1 tsp yeast
1 Tbsp olive oil
First, add yeast to cup of warm water and mix. Pour mixture into bowl with chickpea flour and salt, mix until smooth and then cover and let stand on kitchen counter for 30 minutes. Uncover and add olive oil and mix well. Pour into baking pan and place in 450 degree oven. Let bake for 10 minutes. Take out and set aside.
I decided to use left over mango pesto I had in the fridge for my 'cheese'. Here's the recipe from an old blog entry:
CHEESE: MANGO PESTO
1/2 cup pine nuts
3 cups basil leaves (I used 1 bunch)
2cm ginger root
1 garlic clove
1/2 cup + 2Tbsp olive oil
pinch of salt or salt to taste
1 Tbsp fresh parsley
1 Tbsp almond butter (optional)
Juice of 1/2 lemon
2 cups ripe mango chunks
3 cups of mung beans, rinsed and patted dry
Put all ingredients except the mung beans in a food processor with an 'S' blade and blend until smooth.
Generously spread mango pesto over crust. Add pizza topping over the pesto and place pizza into the oven for another 5-10 minutes to warm. Serve and enjoy!
Eating healthy is a labor of love just like every worthy thing we have or strive for in our lives. Taking time to prepare your foods makes it very much easy to be grateful and appreciate life and ourselves. If you do try this out I would like to know how you liked it. Next, I will be working on making some vegan condensed milk, yup, you heard right, yummy stuff isn't it? Till then, be safe and ALWAYS STRIVE TO BE HAPPY.
|MY SISTER TOOK THIS PHOTO, I think she did a good job, thanks Gege|
Remember TO EAT AND DRINK TO YOUR HEALTH, YOU'LL THANK ME LATER!