00:40
00:10
00:30
Ingredients
- For Pizza
- 1 pre-baked crust made with almond meal pizza dough (see recipe)
- 1 cup, your favorite BBQ sauce
- 3 large collard leaves (or any leafy green of your choice), cut into ribbons
- 1 medium zucchini, sliced
- 1 cup, sliced cremini mushrooms
- For Pizza Dough
- 1/3 cup flax meal
- 1 cup water
- tsp chopped rosemary
- 4 tbsp cornstarch (or other starch)
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup cooked and mashed parsnip
Directions
- For Pizza
- 1. Sauté the 3 vegetables in olive oil and a sprinkle of salt, individually, until they've softened and liquid has cooked off.
- 2. Evenly spread BBQ sauce over pre-baked crust.
- 3. Add collards, zucchini, and mushrooms.
- 4. Bake for another 15 minutes, or until edges of crust are golden-brown.
- 5. Serve and enjoy!
- For Pizza Dough
- 1. Preheat oven to 400. In medium bowl, whisk together flax meal and water. Let sit for a few minutes until thick. In a large bowl, whisk together dry ingredients and rosemary. Add oil and mashed parsnip to flax mixture, and stir until incorporated.
- 2. Add wet into dry, and stir until combined.
- 3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y'all!)
- 4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!)
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