Thrive Pizza... Oh So Good

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.

 Now pour your sauce onto the flattened crust and then spread your choice of ingredients evenly on the crust. I typically add a tablespoon or two of nutritional yeast to the top of the sauce before putting on the other toppings. This gives it a light and cheesy taste as well as much needed vitamin, B-12!

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!

Bone appétit!