With more people unable to eat acidic foods, I wanted to create this “tomato” sauce that everyone could enjoy on their pizza! This sauce uses red peppers and mushrooms which gives an almost tomato sauce flavor. Whether you are gluten-free or not, you can enjoy this sauce on a cauliflower pizza crust or a regular crust made from dough. Whichever you chose, you will be impressed.
Yields 1-1/2 cups
Ingredients
2 medium red peppers
4-5 medium baby bella mushrooms
1 medium red onion, halved
2 Tbsp. fresh parsley
2-3 cloves of garlic
Pinch of Vitacost Himalayan Fine Pink Salt
Pinch of Spicely Organics ground black pepper
Directions
- Preheat oven to 400 degrees F.
- On a baking sheet, place peppers on and place into the oven. Roast for 25-30 minutes. Once peppers are soft, turn them on their sides and turn oven to broil. Place peppers on top rack and allow to “burn” until the skin is black. Remove and set aside to cool.
- Remove skins once peppers have cooled down.
- In a blender, add your red pepper, mushrooms, onion, parsley, and garlic. Blend until mixture is well combined. Pour on to favorite pizza crust, or pasta dish.
Chef’s tip: This sauce is great for those who would like to enjoy pizza but can not have tomato sauce or vinegar.
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