Comfort food, to me, feeds the body, mind, and well- belly of course. The light and smooth ricotta cheese with fresh herbs makes for a remarkable flavor combination with my pasta sauce (or gravy) as some may refer to it as. Paired with a tomato sauce, homegrown basil, and baked to perfection, what can be better than that? This recipe is great for an easy weekday dinner or even a quick meal prep for the busy work or school week.
Sometimes it can be difficult to find foods that fit our dietary and nutritional needs which is why I have created this gluten and acidic free pizza. Inspired recently by a fellow follower, who is unable to eat tomatoes and has certain dietary restrictions, I came up with this well suitable option. The next family dinner night you have, I invite you to try making this healthy alternative that will leave your belly full. Adding any toppings of your choice is always alright so feel free to get creative!
Yields 1 large pizza
1 head cauliflower (about 4 to 5 cups), riced
2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. filtered water
Using a box grater, grate your cauliflower to make the rice and set it aside.
In a medium pot, bring 2 cups of water to a boil and pour in cauliflower rice. Allow to cook for 5-6 minutes or until tender. Drain using a fine mesh strainer or cheese cloth. Squeeze any remaining liquid out- very important step.
In a small bowl, combine your egg replacer and water. Set aside
In a large bowl, combine cauliflower rice, egg replacer, oregano, salt, pepper, basil, garlic, flour, and vegan Parmesan. Mix until dough l-like consistency forms.
On a lined baking sheet with parchment paper, sprinkle with flour or corn meal to help keep it from sticking. Spread out the dough 1/2 in thick so it has a nice crust to it.
Bake for 20-25 minutes.
Remove from the oven and add your sauce of choice, vegetables, protein, cheese, or any topping you’d like. Return to the oven for an additional 7-8 minutes just to brown the toppings or cheese.
Slice and enjoy with parsley or red pepper flakes on top.
Chef’s tip: Make sure to lightly spray or oil the parchment paper so it does not stick to the crust. Also, I pre roasted a few slices of sliced onion, mushroom, and bell peppers to place on top of the pizza before baking it again.
Before I realized how easy it is to make my own mouthwatering pasta sauce, I opted for store-bought varieties. The downside to pre-made sauces is that they’re often tainted with preservatives to maintain longer shelf lives—no thanks! Now, I use homegrown tomatoes from my garden (or local farm when necessary!). With organic, fresh and local ingredients, it’s easier than ever to sneak in some added nutrients (think fresh herbs such as thyme and basil!). Italian lover? This sauce is the perfect addition to pizza, lasagna and beyond!
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