It’s Friday! And on Monday it’s back to work. Boo. To cheer myself up a little I decided on some pizza, because there’s really nothing better to soothe the soul than to indulge, even when what you’re eating is actually rather healthy (and so utterly delicious!). I’ve made pizzas before with different bases, and even with cauliflower. I’ve returned today to Carrie on Vegan’s wonderfully easy, yeast-free cauliflower base– this time I omitted the almond flour and used fine rye flour, because almond flour is expensive and I found the taste too overwhelmingly floury. Also, rye flour is tasty and more manageable to wield in one’s palms. Other than that, no mods! I split the dough in two and have the other half in the fridge for tomorrow, so I got 4 hefty slices out of a “medium” pizza, which was big enough for Man-thing and I to split 1-3 (since he doesn’t agree with salad counting as food).
- 120g roasted pumpkin (tossed in 1 TBSP EVOO with salt, white pepper and oregano), mashed down with a fork
- 100g mushrooms, also tossed in the same evoo and spices mixture and roasted
- 1/2 cup red and brown lentils, spiced
- 1/3 cup chargrilled artichokes, cut finer with a knife (Woolworths is amazing – artichokes look horrifying to make from scratch)
- 1/2 cup (though next time I’ll use less) pasta sauce, homemade or store bought
SWOON! I *love* this pizza – it tastes just like a real pizza – it holds well, it’s tasty and flavour-ful…wow! And I don’t need cheese with these toppings, which is my favourite part.