Ingredients
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For the Crust:
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1 Cup Rolled Oats
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1/2 Cup Brown Rice Flour
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1 Tablespoon Psyllium Husk Powder
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1 Teaspoon Baking Soda
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1 Teaspoon Salt
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For the Topping:
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1 Can (14 oz) Diced Tomatoes, drained
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1 Onion, chopped
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1 Bell Pepper, chopped
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1/2 Avocado, sliced
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1 Yellow Squash, cubed
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1 Zucchini, cubed
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1 Handful Fresh Spinach Leaves
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1/2 Cup Black Olives, sliced
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1/2 Cup Cherry Tomatoes, halved
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1/4 Cup Capers, rinsed and drained
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For the Dressing:
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1/4 Cup Tahini
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1 Garlic Clove, minced
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1 Lemon Juiced
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Water as needed
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For Garnish:
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1/4 Cup Hemp Seeds, toasted
Directions
Subtitle: Budget-Friendly, Gluten-Free, Whole Foods Plant-Based, Kid-Friendly, Quick & Easy, Seasonal, Zero Waste
Description: This unique pizza combines the flavors of Brazil with a vegetarian twist. Made on a budget-friendly whole wheat crust, it features mozzarella cheese, fresh tomato sauce, and a medley of seasonal veggies like bell peppers, onions, olives, and cherry tomatoes. Topped with a tangy tahini dressing and hemp seeds, this pizza is packed with protein and essential nutrients while being gluten-free and oil-free!
Serves: 4 Servings
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
For the Crust:
– 1 Cup Rolled Oats
– 1/2 Cup Brown Rice Flour
– 1 Tablespoon Psyllium Husk Powder
– 1 Teaspoon Baking Soda
– 1 Teaspoon Salt
For the Topping:
– 1 Can (14 oz) Diced Tomatoes, drained
– 1 Onion, chopped
– 1 Bell Pepper, chopped
– 1/2 Avocado, sliced
– 1 Yellow Squash, cubed
– 1 Zucchini, cubed
– 1 Handful Fresh Spinach Leaves
– 1/2 Cup Black Olives, sliced
– 1/2 Cup Cherry Tomatoes, halved
– 1/4 Cup Capers, rinsed and drained
For the Dressing:
– 1/4 Cup Tahini
– 1 Garlic Clove, minced
– 1 Lemon Juiced
– Water as needed
For Garnish:
– 1/4 Cup Hemp Seeds, toasted
Instructions:
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the rolled oats, brown rice flour, psyllium husk powder, baking soda, and salt. Mix well.
3. Add the water and stir until you form a sticky dough. If necessary, add more water (a few tablespoons at a time) to help the mixture come together.
4. Transfer the dough onto a lightly floured surface and knead for about 5 minutes or until smooth.
5. Divide the dough into four equal portions and shape each one into a round ball. Place them on the prepared baking sheet and press down gently with a fork to create a crisscross pattern.
6. Bake for 10 minutes or until slightly golden brown. Remove from the oven and set aside.
While the crust is baking, prepare the toppings:
1. Combine the diced tomatoes, onion, bell pepper, avocado, yellow squash, zucchini, spinach leaves, black olives, and cherry tomatoes in a large mixing bowl. Set aside.
2. In another small bowl, whisk together the lemon juice, garlic clove, and 2 tablespoons of water. Whisk until smooth.
3. Pour the dressing over the vegetable mixture and toss to coat evenly.
Assemble the pizzas:
1. Spoon half of the vegetable mixture onto each prepared crust, leaving a 1/2-inch border around the edge.
2. Top each pizza with 2 tablespoons of capers.
3. Dollop the remaining vegetable mixture onto each pizza.
Finishing touches:
1. Sprinkle the top of each pizza with toasted hemp seeds.
2. Optional: drizzle with additional lemon juice or olive oil if desired.
Bake again:
1. Place the assembled pizzas back in the preheated oven
Steps
|
1
Done
|
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a large bowl, combine the rolled oats, brown rice flour, psyllium husk powder, baking soda, and salt. Mix well. |
|
3
Done
|
Add the water and stir until you form a sticky dough. If necessary, add more water (a few tablespoons at a time) to help the mixture come together. |
|
4
Done
|
Transfer the dough onto a lightly floured surface and knead for about 5 minutes or until smooth. |
|
5
Done
|
Divide the dough into four equal portions and shape each one into a round ball. Place them on the prepared baking sheet and press down gently with a fork to create a crisscross pattern. |
|
6
Done
|
Bake for 10 minutes or until slightly golden brown. Remove from the oven and set aside. |
|
7
Done
|
Combine the diced tomatoes, onion, bell pepper, avocado, yellow squash, zucchini, spinach leaves, black olives, and cherry tomatoes in a large mixing bowl. Set aside. |
|
8
Done
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In another small bowl, whisk together the lemon juice, garlic clove, and 2 tablespoons of water. Whisk until smooth. |
|
9
Done
|
Pour the dressing over the vegetable mixture and toss to coat evenly. |
|
10
Done
|
Spoon half of the vegetable mixture onto each prepared crust, leaving a 1/2-inch border around the edge. |
|
11
Done
|
Top each pizza with 2 tablespoons of capers. |
|
12
Done
|
Dollop the remaining vegetable mixture onto each pizza. |
|
13
Done
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Sprinkle the top of each pizza with toasted hemp seeds. |
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14
Done
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Optional: drizzle with additional lemon juice or olive oil if desired. |
|
15
Done
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Place the assembled pizzas back in the preheated oven |
