Zucchini Based Vegan Pizza By Rochelle Livingstone
Zucchini is a great source of manganese and vitamin C and contains the best kind of dietary fiber.
3 zucchinis finely grated
2 Tbsp Nutritional Yeast flakes
1 flax egg (1 Tbsp ground flaxseed and 3 Tbsp water - allow to swell for 15mins)
1/2 tsp dried basil (or herbs of choice, i used basil, oregano and chilli flakes
1/2 tsp garlic powder
1/4 cup almond meal
Preheat oven to 200C
Sprinkle some salt on the zucchini and let it rest in a sieve for 15mins to draw out some water.
Place in a clean tea towel and squeeze out all the liquid
Place in a bowl and mix through the remaining ingredients
Turn out onto a tray lined with baking paper and spray with coconut oil
Form into desired shape about 1/2 cm thick
Cook for 15 - 20 mins until lightly browned- tip - flip it halfway through to ensure it crisps and cooks evenly all the way through
Add toppings and put back in the oven for 10mins.
Vegan Almond Cheese spread
(Makes approx 2 cups)
200g raw almonds
2 tsp crushed garlic
1 - 2 Tbsp nutritional yeast flakes (to your taste)
1/3 cup lemon juice (approx 1 large lemon)
Grated rind of 1/2 a lemon
2 Tbsp Extra Virgin Olive Oil
1 tsp pink Himalayan salt
1/3 cup cold water
Blend in a high speed blender until nice and smooth
Add required water to consistency. It firms up more in the fridge too.
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