Guest Post From World Wide Vegetarian: Vegan Pizza!
Servings Prep Time
4 40minutes
Cook Time
60minutes
Servings Prep Time
4 40minutes
Cook Time
60minutes
Ingredients
For the Pizza ‘Sauce’
For the Gluten-Free Crust
Pizza Toppings
Instructions
For the Veggie/Toppings Prep
  1. Preheat the oven to 375F.
  2. Cut ½ of a squash (1 ½ cups) into small ½ inch cubes.
  3. Thinly slice ½ red onion into strips, place in a pan with 2 tbsp of olive oil, sauté on medium heat for about 20 minutes until onions caramelize.
  4. Chop 1 cup uncooked kale, about four large leaves, de-ribbed, Set aside.
  5. Slice an apple thinly and set aside with the kale.
  6. Coat the squash with olive oil, sprinkle on some salt and pepper and roast in the oven for 20 minutes until squash is tender but not too squishy.
  7. Later, once the onions have caramelized, add in the kale and apples and sauté for an additional 3-5 minutes allowing the kale to wilt a bit. Set all toppings aside.While the veggies are roasting and sautéing, make the thyme-bean paste.
For the Thyme Bean Paste
  1. Drain and rinse the can of cannelloni beans, place in a food processor or blender. Add in 2 roughly chopped garlic cloves, 2 tbsp thyme removed from the stem, olive oil, lemon juice, and the salt and pepper. Puree this mixture for about a minute until it is well blended. Slowly incorporate the water, 1 tbsp at a time until the desired consistency is met. Set aside bean paste as the pizza sauce.
For the Dough
  1. At this point, your squash should be roasted, so remove it from the oven and preheat the oven to 425F for the pizza. Don’t forget to sauté your kale and apples in the pan with the onions and set aside.
  2. Mix 3 tbsp ground flax seeds with ½ cup water, set aside for about 3-5 minutes while you get the other parts of the dough ready, so that the mixture thickens. Drain and rinse a can of chickpeas place in food processor. Puree chickpeas with 1 ½ cup garbanzo bean (chickpea) flour, 1 clove garlic, flax seeds and water, and 1 tsp of salt and a pinch of pepper, until a ball of dough forms, adding in more water, a tablespoon at a time, if necessary.
  3. Carefully scoop the dough onto parchment paper, spread it out, and then flip it over on to a lightly oiled baking sheet. (The dough and I fought a little at this stage, but if you just ease it off gently by one of the corners it should come off pretty easily). Brush a little olive oil on the dough, and bake in the oven for about 15-20 minute (at 425F), until the dough has a firm crust.
  4. Top the pizza with thyme-bean paste, cover with the sautéed onions, apples, kale, and squash. Bake for another 10-15 minutes. Serve and enjoy!