It’s
been a while since I’ve shared a recipe, so I am making up for it with an especially
delicious one! This pizza is unique in that its crust is made from legumes and
vegetables as opposed to flour; therefore, the crust is a complete protein and packed with nutrients, which makes you feel as good as it tastes!
This
Buckwheat Sunflower Seed Carrot Pizza comes from the creative-mind of former professional Ironman, Brendan
Brazier, and is found in his new book, Thrive Foods. In Brazier’s third book, he turns his attention toward explaining
how nutrient-dense, plant-based foods are the best form of proactive health
care as well as more environmental sustainability than the standard western
diet. Boasting over 200 recipes (all of which avoid common allergens such as
wheat, yeast, gluten, soy, dairy, and corn) this book is a must have if you are
moving towards a plant strong diet.
The
recipe is pretty easy, but takes a bit of prep work (I have made this pizza a
few times and each time I make it faster than the last). In total, I’d say the
pizza takes about 15 - 20 minutes of prep (including time for a homemade sauce) and
then 35 - 40 minutes in the oven depending on how crispy you like the crust.
Homemade Marinara Sauce (raw)
This
is a light but sweet tasting sauce that I created by blending a few other
recipes together. Makes around 4 cups.
3 or 4 sundried tomatoes (soaked)
2 medium size heirloom tomatoes
¼ cup hemp, flax or olive oil (I typically mix all
three)
2 tbsp Italian seasoning
1 teaspoon oregano
1 handful fresh basil (dried works as well, but
fresh is best)
2 teaspoons apple cider vinegar
1 date
1 large clove of garlic
Sea salt
Reconstitute
the sun-dried tomatoes by soaking them in warm water for 15 minutes or until
tender. While the sun-dried tomatoes are soaking, blend the rest of the
ingredients in a high-powered blender until smooth. Then add the soaked, sun-dried tomatoes and blend again. Pour into a bowl or container and set
aside. (if you do not have a high-powered blender, cut the dates and sun-dried tomatoes into small pieces and use a food processor for a slightly chunkier consistency.)
Buckwheat Sunflower Seed Carrot Pizza
This
pizza is highly nutritious and can satisfy any craving for pizza you may be
having. I also really enjoyed a few slices after a long ride last weekend. It
keeps well in the refrigerator for a few days, but the real question is why
wait to enjoy something so good?
The
Goods for the Crust
Crust:
1 cup ground sunflower seeds
1 cup raw buckwheat (soaked for 15 minutes in warm water)
1 cup shredded carrot
¼ cup coconut oil (I use less than this)
Parsley, pizza seasoning and crushed red pepper,
to taste
Sea salt, to taste
Topping:
1 tomato, sliced
1 cup lightly sautéed dinosaur kale
½ cup raw arugula
½ cup raw shredded beats
2 chopped green onions
1 clove diced fresh garlic
The
Goods for the Toppings
First,
preheat oven to 300˚. In a food processor, process all the crust ingredients.
Similar to making a smoothie
(see comments section) you want to put the ingredients in from densest to lightest to
ensure best results. So start with the sunflower seeds then the carrot and
buckwheat. Follow with herbs and salt and finally the oil. Blend until the
mixture starts to ball up.
While
the mixture is processing, oil a cooking pan with coconut oil (I like to use a
cast iron, no chemicals and it gives the food an extra boost of iron!).
Remove the mixture out of the processor, and spread into the pan so it is about ¼- ½
thick depending on personal preference.
Ready
for the oven!
Bake
your beautiful pizza for 35 or 40 minutes at 300˚. Check the pizza around 30
minutes for desired crispness.
Fresh
and piping hot!
Take
your pie out of the oven, sprinkle crushed red pepper and garlic salt over the pizza. Add a handful of hemp seeds to add an
extra source of complete protein and enjoy!
