Do you ever wanted to have pizza but it was laden with cheese, greasy toppings, and highly processed refined wheat? You aren't alone. I always have pizza in the back of my mind but I want to choose something that is not only healthy but something I won't regret later.
Recently, we have been opting for lighter meals such as wraps, soups, and grilled veggies. But every now and then in the house, someone might say pizza with a glint in their eye. My family knows that I love pizza; the catch is I try to eat less processed cheese and gluten. What on earth were they thinking? “Let's order a veggie pizza with thin crust and less cheese.” But honestly, I have pizza with veggie toppings, and it is never as good as the ones I make myself.
So I made the decision to take control of my diet. I learned to make healthy versions of my favorite dishes by using whole wheat and multigrain bases for pizza. I will even claim that my versions taste better than what we get in restaurants. The first time I made it, I put too much whole wheat. I kept trying it again and again, and now I have a recipe that I will gladly share. I get that same cheesy satisfaction without the extra calories. My homemade whole wheat pizza tastes amazing, has a nice crunch and is loaded with fresh vegetables.
Now, instead of fighting over takeout, we all come to the cooking area to make the pizza together. Not only is it a healthy pizza, but preparing it together is a family tradition that brings everyone together, and it’s not only about the food.
And just like that, the best guilt-free pizza was made.
To make
the base, you just blend together cauliflower, flaxseed, psyllium, chai or
basil seeds, a few spices, and some oil. That's it! After that, you bake the
base for 40 minutes, add the toppings, and bake it for another 10 minutes.
Of course, pizza isn't pizza without
cheese.
I made cashew cheese to pour on top of it. People who have never made cashew
cheese before might think it takes a long time, but all you have to do is soak
the cashews and then combine them with a few other things.
This ultimate pizza has no grains, dairy, eggs, or sugar in it at all. You can
also make it vegetarian or vegan by changing the toppings to make it more like
a standard pizza if you want.
I hope you enjoy this pizza that is totally guilt-free as much as we do. Please
come back and tell me what you think in the comments below if you make it! Have
fun.
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Makes: 1 large pizza Serves: 2
Prep time: 30 minutes Soak time: 2
-4 hours Bake time: 35 minutes
Pizza Base
Two cups (250g) of cauliflower or
broccoli, blended into a kind of "rice"
4 Tbsp psyllium
4 tsp basil or chia seeds
12 Tbsp water
2/3 cup ground almonds
2 Tbsp whole flaxseed
3 garlic cloves
1 Tbsp dried herbs (oregano, thyme, parsley, rosemary)
1 tsp pink Himalayan Salt
Cashew Cheese
1/2 cup cashews, soaked 2-4 hours
1/4 cup filtered water
2 Tbsp lemon juice
1 Tbsp nutritional yeast
1/2 tsp pink Himalayan salt
Toppings
3 Tbsp tomato paste
drizzle of Tabasco sauce (optional)
1 zucchini
1 large handful cherry tomatoes
1 large handful pitted kalamata olives
1 large handful fresh basil leaves
For the cashew cheese, soak the
cashews first.Put them in a basin, cover them with water, and let them sit at
room temperature for 2 to 4 hours. Drain and rinse well.
Set the oven to 170 degrees Celsius and get a baking sheet ready.
Wash and dry the cauliflower or broccoflower, then chop it into large pieces.Put
it in a good food processor and puree it until it looks like rice. Add the
garlic, herbs, and salt, and pulse to blend. Set the oven to 170 degrees
Celsius and line a baking tray. Wash, dry, and coarsely cut the cauliflower or broccoflower.
Put the contents in a big bowl for mixing. Add the chia seeds, basil, or psyllium and whisk to mix. Add the flaxseeds and ground almonds next, and mix well. Then add the water. Mix until you get a "dough" that is soft, loose, and sticks together when you press it.
Place the dough mixture on the lined oven pan and press it into a circle that is about 7mm thick. Soak the flax, psyllium, chia, and basil seeds in water for at least 30 minutes.If you want to make this ahead of time, cover it and put it in the fridge for a few hours until you need it.
Put the pizza base in the middle of the oven and let it bake for 20 minutes.Use a wire rack to carefully flip it over and bake for another 20 minutes, or until both sides are golden.
Make the cashew cheese while the base is simmering. Put everything in a high-speed blender and blend on high until the mixture is smooth. If it's too thick, you can make it thinner by adding more water. Set aside while you finish making the pizza.
Use a vegetable peeler to wash the fruit and then peel it into strips.Cut the tomatoes in halves and wash them.
Take the pizza base out of the oven and distribute the tomato paste and Tabasco (if using) on top. Put the zucchini strips on top, twisting them to make them taller. Sprinkle salt and pepper on the tomatoes and olives, then put them on top. Finally, pour the cashew cheese on top (or read the comment below).
Put the pizza back in the oven for 10 to 15 more minutes. You want the vegetables to be just barely cooked, and you should be able to slide a fish slice or palette knife beneath the pizza base to free it. If you can't easily get the base off the tray, put it back in the oven for 5 to 10 more minutes until you can.
Take the pizza out of the oven, cut it into pieces, add fresh basil leaves, and serve it warm.
If you want the cashew cheese to remain raw, add it at the end with the basil leaves.
For more Recipes :-
https://zaikawale.com/grilled-sandwich/
https://zaikawale.com/hakka-noodles-recipe-indo-chinese-street-style-veg-noodles/
https://zaikawale.com/paneer-recipes/
https://zaikawale.com/mango-shake-recipe-a-fun-summer-drink/
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