One of my all time favourite foods is PIZZA. In fact I could probably eat it several times a week. It just scratches that perfect savory itch.
So when I started my new meal plan - and cut out gluten and dairy - all I could think was...
WHAT ABOUT PIZZA?!
It has taken several attempts, but I think I finally mastered the Vegan
Gluten-Free Pizza! It's packed with veggies and flavor so I definitely
don't feel like I am missing out on much.
I experimented with a
few different gluten-free crusts. But at the moment the winner is Nate's! Big plus it's also a local Canadian Company. It comes with 2
pizza crusts in the package. I found 1 crust fed myself and my husband
quite well - averaging out to about 3 pieces each. I used the crust
straight from the freezer, just sauced it, topped it, and baked.
Eat Clean Spinach Pesto
2 cups Spinach
1/2 a Purple Onion (diced)
10 Button Mushrooms (sliced)
3 are best if they are sauteed separately in a pan first with a tsp of
olive oil. You just want to remove the water so the crust stays crispy.
5 Sundried Tomatoes (sliced)
1 Pepper (diced)
feel like the salty/savory flavor of the olives help replace the
flavor of the cheese, so I am fairly heavy-handed with them. But that is
obviously a personal preference. These topping can be added when you
are ready to place the pizza in the oven.
Cook at 450 for
approximately 10 minutes. The crust is already cooked so it doesn't
require a lot of time, just long enough to heat the pizza all the way
through and crust up.
Hope you enjoy!
Love Your Favourite Darwinian Fail