Gluten-Free, Vegan Pizza : )

I love pizza...I do not love what pizza does to my body. However, every once in a while, I want to indulge in a savory, vegetable-ridden dish that satisfies my craving for not-so-body-loving food like pizza. SO, here is my attempt at something yummy to do the trick.




For dough:
-1/3 c. flax meal
-1/3 c. almond meal
-1/3 c. coconut flour
-1 1/4 tsp. baking soda
-1 tsp. sea salt
-1 tsp. thyme
-1/2 tsp. garlic powder
-1/2 tsp. onion powder
-ground pepper to taste
-vegan egg replacer for 2 eggs (I use Ener-G)
-3 tsp. olive oil
-water

Preheat oven to 375. Spray shallow baking pan or use pizza stone.

Combine all dry ingredients in a bowl. Add wet ingredients, adding water a couple tablespoons at a time, until dough forms. Use hands to form pizza shape on baking pan. Place in oven and bake 10-15 min, until lightly crisp.

Toppings:
Add your favorite pizza toppings. I don't care for pizza sauce or vegan cheeses, so my pizzas are sauce- and cheese-free. My favorites veggie combo:
-olive oil/minced garlic (instead of sauce)
-fresh spinach
-sliced onion
-artichoke hearts
-black olives
-fresh or sun-dried tomatoes
**optional fauxmesean to sprinkle on top (see below)

Place back in oven and back until veggies are warmed, brown and crisp around edges. Remove from oven; allow to cool 5-10 min. before cutting.

*Note: This crust might be a little crumbly, so you may need to use a fork rather than pick it up with your hands. If it's too crumbly, try a little more olive oil or water next time.

**To make fauxmesean (faux parmesean), add equal parts sesame seeds and nutritional yeast in the food processor. Blend until finely ground (not too much, or you'll get a paste!).

Banana Bread Muffins

Trying out some vegan, gluten-free baking. I adapted this recipe to accommodate what I had in my pantry and what I typically use. They turned out fantastic! Next time I'm going to try adding another banana (medium-sized), for just a little extra boost of banana goodness. :)



Wet Ingredients:
-2 large, ripe bananas, mashed
-2 Tbsp. light olive oil or canola oil
-2 Tbsp. sugar free applesauce
-1/2 c. agave nectar
-1 tsp. vanilla extract
-1 egg replacement (Ener-g, flaxseed mix, etc.)
-1/2 Tbsp. fresh lemon juice

Dry Ingredients:
-1/2 c. coconut flour
-1/4 c. almond flour
-1/2 c. arrowroot starch
-3/4 tsp. baking soda
-1 1/2 tsp. baking powder
-pinch fine sea salt
-1/2 tsp. cinnamon

Preheat oven to 375. Lightly grease or spray muffin tins.

Combine wet ingredients in medium bowl.

Combine dry ingredients in small bowl. Add dry ingredients to wet and stir until just combined. Spoon mixture into muffin tins. Sprinkle tops with cinnamon if you wish. Bake 20-25 min., until muffins are firm and tops are lightly browned.

*Try adding vegan chocolate chips or dark chocolate chunks. Yum! :)



*Note: These get more dense the longer they sit. They still taste good, but they lose a little of their moisture, so try wrapping them individually once they have cooled.