Directions
Subtitle: This vibrant, flavorful pizza is packed with fresh vegetables, fruits, and bold spices, making it perfect for any occasion!
Description:
This vegan and gluten-free pizza combines the exotic flavors of the Caribbean with the health benefits of a whole food plant-based diet. The base is made from a simple mixture of mashed sweet potatoes, coconut flour, and flaxseed meal, giving it a soft and chewy texture. The topping features juicy tomato slices, sautéed bell peppers, red onions, and fresh pineapple chunks, all tossed together with our special island seasoning blend. Serve warm with your favorite dairy-free toppings like avocado or cashew cream for an extra indulgent treat!
Ingredients (for 1 large pizza):
Base:
– 2 medium sweet potatoes, cooked and mashed
– 1/2 cup unsweetened shredded coconut flakes
– 1/4 cup plus 2 tablespoons cold water
– 1 tablespoon ground flaxseed
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Topping:
– 1 1/2 cups chopped bell peppers (any color)
– 1/2 cup chopped red onion
– 1 can (14 oz) diced fire roasted tomatoes
– 1 can (8 oz) crushed tomatoes
– 1 small pineapple, cored and cubed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon liquid smoke
– 1 tablespoon maple syrup
– 1 teaspoon each paprika, garlic powder, onion powder, thyme, basil, oregano, cumin, turmeric, and chili powder (optional)
Optional Toppings:
– Avocado, thinly sliced
– Cashew cream or nutritional yeast
Instructions:
1. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, coconut flakes, 1 tablespoon of water, and the ground flaxseed. Mix well until combined.
3. Add the remaining base ingredients (unsweetened shredded coconut, cold water, salt, and black pepper) to the bowl and mix until a smooth dough forms. If necessary, add more water, 1 tablespoon at a time, until the dough comes together.
4. Divide the dough into four equal portions and shape each portion into a round disk about 1/4-inch thick. Place them onto the prepared baking sheet.
5. Bake for 10 minutes, then remove from the oven and let cool for 5 minutes.
6. Meanwhile, prepare the topping: In a large skillet over medium heat, add the olive oil, apple cider vinegar, and liquid smoke. Bring to a simmer.
7. Add the bell peppers, red onion, and seasoning blend to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
8. Remove the pan from the heat and stir in the drained crushed tomatoes, pineapple chunks, and cilantro. Set aside.
7. Spread the cooled base rounds with your desired amount of tomato sauce (approximately 1/4 cup per serving). Top with a generous layer of the sautéed vegetable mixture. Sprinkle with additional chopped cilantro if desired.
8. Bake for another 10-12 minutes, or until the edges of the crust are golden brown.
9. Remove from the oven and let cool for 5-10 minutes before cutting into wedges. Enjoy immediately!
Serving Suggestions:
Steps
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1
Done
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Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. |
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2
Done
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In a large mixing bowl, combine the mashed sweet potatoes, coconut flakes, 1 tablespoon of water, and the ground flaxseed. Mix well until combined. |
|
3
Done
|
Add the remaining base ingredients (unsweetened shredded coconut, cold water, salt, and black pepper) to the bowl and mix until a smooth dough forms. If necessary, add more water, 1 tablespoon at a time, until the dough comes together. |
|
4
Done
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Divide the dough into four equal portions and shape each portion into a round disk about 1/4-inch thick. Place them onto the prepared baking sheet. |
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5
Done
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Bake for 10 minutes, then remove from the oven and let cool for 5 minutes. |
|
6
Done
|
Meanwhile, prepare the topping: In a large skillet over medium heat, add the olive oil, apple cider vinegar, and liquid smoke. Bring to a simmer. |
|
7
Done
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Add the bell peppers, red onion, and seasoning blend to the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. |
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8
Done
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Remove the pan from the heat and stir in the drained crushed tomatoes, pineapple chunks, and cilantro. Set aside. |
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9
Done
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Spread the cooled base rounds with your desired amount of tomato sauce (approximately 1/4 cup per serving). Top with a generous layer of the sautéed vegetable mixture. Sprinkle with additional chopped cilantro if desired. |
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10
Done
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Bake for another 10-12 minutes, or until the edges of the crust are golden brown. |
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11
Done
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Remove from the oven and let cool for 5-10 minutes before cutting into wedges. Enjoy immediately! |
