The BEST Vegan Veggie-Packed Pizza Base! [gluten-free!]

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The BEST Vegan Veggie-Packed Pizza Base! [gluten-free!]

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I’m currently in the midst of supporting another round of our 9V9 Veggie Challenge with an amazing bunch of peeps who’re amping up their vegetable intake to 9 cups a day for 9 days! There are so many reasons why eating the rainbow of fibre, anti-oxidant and phyto-nutrient veggies are great for the body.

We are made from Mother Nature so it makes much more sense to ‘eat’ Mother Nature than plastic and chemicals right?

“The most powerful drugs to activate your brain stem cells are greens, colourful vegetables, sulphur rich veggies and exercise.” – Dr. Terry Wahls.

While we aren’t anti animal product in 9V9, we have a number of vegetarians and vegans and so, inspired by @Jordiepieface’s recipe for cauli pizza base, I changed a few things to make a vegan + extra-veggie version today which has worked out really well. Here’s the recipe for ya’ll.

If you make this please tag me @TheWholeDaily so I can share your creations. I LOVE seeing your own experiments.

The BEST Vegan Veggie-Packed Pizza Base! [gluten-free!]
Author: 
Cuisine: Italian Hipster
Prep time: 
Cook time: 
Total time: 
Serves: 1 medium pizza
 
gluten free, vegan, vegetarian pizza base.
Ingredients
  • 2 cups grated cauliflower
  • 1 cup mashed steamed pumpkin or pumpkin puree
  • 4 tsp coconut flour
  • 3 tsp flax meal (Made from flax seeds)
  • 1-2 tsp psyllium husks
  • Fermented Cashew Cheese (you can purchase from a health food store of make your own for a fraction of the cost here:
  • http://thewholedaily.com.au/food/fermented-cashew-cheese/
  • .
  • Optional ingredients but a delicious add:
  • 2 tsp dried Italian herbs
  • 1 tsp garlic powder
  • 2 tbs nutritional yeast
Instructions
  1. Heat oven to 160C (320F)
  2. Mix all ingredients together and press into a circle on a lined oven tray.
  3. Bake for 20mins or until the base is a deep golden
  4. Remove and top with your fave veggie toppings. I did sliced beet, mushroom, brocoli and fresh pineapple.
  5. Bake for another 20 mins. Allow to sit for 5 mins out of the oven to firm up before dolloping with some fermented cashew cheese or your own fave vegan cheese (cashew cheese recipe in 'Meals Highlights) and enjoy!


.
Makes one medium pizza
.
Ingredients:
2 cups grated cauliflower
1 cup mashed steamed pumpkin or pumpkin puree
4 tsp coconut flour
3 tsp flax meal (Made from flax seeds)
1-2 tsp psyllium husks
Fermented Cashew Cheese (you can purchase from a health food store of make your own for a fraction of the cost here: http://thewholedaily.com.au/food/fermented-cashew-cheese/
.
Optional ingredients but a delicious add:
2 tsp dried Italian herbs
1 tsp garlic powder
2 tbs nutritional yeast
.
Heat oven to 160C (320F)
Mix all ingredients together and press into a circle on a lined oven tray.
Bake for 20mins or until the base is a deep golden
Remove and top with your fave veggie toppings. I did sliced beet, mushroom, brocoli and fresh pineapple.
Bake for another 20 mins. Allow to sit for 5 mins out of the oven to firm up before dolloping with some fermented cashew cheese or your own fave vegan cheese (cashew cheese recipe in ‘Meals Highlights) and enjoy!

Click here for the fermented cashew cheese recipe

http://thewholedaily.com.au/how-to-buy-doterra-oils/

The BEST Vegan Veggie-Packed Pizza Base! [gluten-free!] was last modified: October 22nd, 2018 by Alice Nicholls
 

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