BBQ Zucchini, Collard, and Mushroom Pizza

From Eat Our Feelings | Main Dishes | Italian

00:10
00:30
00:40

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

  1. For Pizza
  2. 1. Sauté the 3 vegetables in olive oil and a sprinkle of salt, individually, until they've softened and liquid has cooked off.
  3. 2. Evenly spread BBQ sauce over pre-baked crust.
  4. 3. Add collards, zucchini, and mushrooms.
  5. 4. Bake for another 15 minutes, or until edges of crust are golden-brown.
  6. 5. Serve and enjoy!
  7. For Pizza Dough
  8. 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.
  9. 2. Add wet into dry, and stir until combined.
  10. 3. On parchment lined baking sheet, press dough into even layer, wetting hands occasionally if necessary (dough is sticky, y'all!)
  11. 4. Pre-bake dough for 20 minutes (will bake it again, once toppings are on!)
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