[donotprint] A bit of a conflicting kind of heading don’t you think….I’m by no means a meat lover, never have been, never will. My tummy nor my tastebuds like it; the health benefits of not consuming it or desiring to are just an added bonus.
That said I would be no means suggest that everyone should be vegan. Some people truly need meat, and I think once it’s organically sourced, ideally grass fed, when eaten in moderation it can be a healthy component of balanced diet.
Ok so back to the controversially entitled pizza! This one was inspired by the lovely Sonia over @TheHealthyFoodie. Her version of course included meat, but the combination of the green pepper and olives along with the tomato based sauce was truly inspired and one which I had an immediate longing for when perusing her site last weekend.
I went with my now go to cauliflower crust on this one. I’m currently trying to eliminate all wheat from my diet, namely the last remaining source being spelt. My tummy was acting up a little bit of late so I’m just trying to figure out what exactly what was causing it with a small elimination challenge.
So far it’s going well! That said it’s only been a few days and I have dabbled in some spelt spaghetti eating. I think myself that it’s a load issue. I can handle it in small amounts but why go for spelt when you can have a cauliflower crust twice the size, that’s even easier to make and packs a veggie punch to boot!
The topping combination was incredible. The lentil kick is continuing even after the spaghetti and the pizza you see before you; I might have just eaten them every day this week! True lentil loving!
Sautéed green pepper, spiced lentils, sliced green olives and simple tomato puree sauce. Sprinkled with spring onions for freshness and crunch…i almost left a slice but battled on through to the end. It was too good not to finish in one fell swoop.
Mighty is the only word for it! The olives really one me over. I usually opt for black over green but these ones worked a treat with the lentil base beneath.
Positively meaty! What’s your favourite vegan/vegetarian take on a classic pizza topping combination? [/donotprint]
Vegan “Meat Feast” Cauliflower Crust Pizza
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 20 minutes
Cauliflower Pizza Base
- 1 cup cauliflower (processed to couscous consistency)
- 1 tbsp ground flax seed + 3 tbsp water
- 1/3 cup (40g) chickpea (gram) flour
- 1 –2 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/2 a can of cooked Puy Lentils (approx. 1/2 a cup)
- 1/2 a small green pepper finely diced
- 1 clove of garlic minced
- Pinch of black pepper
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp oregano
- 2 tbsp green olives sliced
- 2 spring onions finely chopped
- 2 tbsp tomato puree
- Pinch of sea salt
- 1 tbsp water
- 1 tbsp roughly chopped coriander to serve
- Mix together flax and water and set to one side for 10 minutes.
- Preheat oven to 180C (350F).
- Meanwhile combine chickpea flour with nutritional yeast and salt before mixing with the cauliflower.
- Stir in flax egg and bring the mixture together with your hands ensuring it’s well combined.
- Place mixture on to a non stick or line baking tray and press down to form a 10-12 inch pizza base; continue to shape the edges as you flatten out the base and smooth with fingertips before placing the oven. Bake with no toppings for 15 minutes.
- Meanwhile place herbs and spiced in a pot with garlic and sauté for 3-5 minutes with a drop of water.
- Add in cooked lentils and stir well to combine. Heat through while the based cooks.
- Sauté finely diced green pepper in a separate pan – only if you want to stick with layering up the toppings!
- Whisk together tomato puree, salt and water.
- Remove based from the oven, top with tomato puree sauce, followed by green pepper, lentils and finely the olives. Return to the oven for a further 5-10 minutes – keep an eye so the crust doesn’t burn!
- Sprinkle with coriander and spring onions to serve.