I love pizza, and this protein-rich crust rocks the house. It’s gluten-free, savory, and so easy to make. Be creative, and enjoy it with any variety of toppings you’d like.
Balances: vata, pitta, and kapha
Preparation Time: 1 hour, 15 minutes
Yield: 6 to 8 servings
1 large butternut squash, peeled, seeded, and cut into large chunks
1 tablespoon egg replacer
4 tablespoons water
2 tablespoons melted coconut oil
1 cup cornmeal
¾ cup amaranth flour or quinoa flour
½ cup coconut flour
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons ground cumin
1 tablespoon herbes de Provence or Italian herb seasoning mix
- Preheat the oven to 350 degrees F. Lightly oil a pizza pan with coconut oil.
- To make the crust, place a steamer basket in a large saucepan with about 1 cup of water. Bring the water to a boil. Put the squash in the steamer basket. Cover. Steam for about 20 minutes, or until the squash is fork-tender. Drain. Transfer the squash to a blender or food processor.
- Whisk the egg replacer with the water in a small bowl until smooth. Pour it into the blender or food processor with the squash. Add the coconut oil. Process until smooth, stopping occasionally to scrape down the blender jar or work bowl. Set aside.
- Mix the cornmeal, amaranth flour, coconut flour, salt, and baking powder in a large bowl. Stir in the cumin and herbes de Provence. Pour the squash mixture into the cornmeal mixture. Stir until combined. Pour the batter into the prepared pan.
- Bake for 15 minutes.
1 tablespoon coconut oil
1 red onion, chopped
1 teaspoon salt
1 teaspoon fennel seeds
1 medium sweet potato or yam, peeled and julienned
¼ bunch dinosaur kale, chopped
2 cloves garlic, minced
½ cup chopped sun-dried tomatoes
¼ cup basil leaves
¼ cup shredded vegan Monterey jack cheese
1 avocado, sliced, for garnish
¼ cup pitted olives or raw olives, for garnish
- To make the topping, melt the coconut oil in a large, shallow skillet over medium-high heat. Add the onion, salt, and fennel seeds. Cook about 3 minutes, or until the onion is soft. Add the sweet potato and cook for 5 minutes, or until fork-tender. Add the kale and garlic and cook for another 2 minutes.
- Spread the sweet potato mixture over the crust. Place the sundried tomatoes and basil on the top. Top with vegan cheese. Bake for 10 minutes. Garnish with the avocado and olives if desired.
Talya Lutzker is a certified ayurvedic practitioner, certified massage practitioner, yoga teacher, professional chef, and the founder of Talya's Kitchen, an organic, nutrition-focused catering business. Catch her cooking segments on Talyaskitchen.com and visit Talya's Kitchen on Facebook . The recipe above is from her book: The Ayurvedic Vegan Kitchen.