Greetings plant munchers. I finally put the peanut pulp I had after making HOMEMADE ROASTED PEANUT MILK to good use. Nothing edible goes to waste in our kitchen.

And oh boy this recipe makes the perfect base for a healthy pizza topped with tomato sauce made from fresh ripe tomatoes, yummy crispy veggies and vegan mozzarella cheese I found in a store earlier.

Though I am usually not to keen on buying processed foods, when I saw a package of vegan grated mozzarella in the supermarket I just had to try it.

Next mission will be making my own. Though I have made mozzarella cheese before (click here for the recipe), it never came out in a consistency to grate it. If any of you have made gradable vegan cheese before, all tips and tricks are welcome.

HOMEMADE PEANUT PULP CRUST PIZZA (DAIRY- AND GLUTEN-FREE)

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INGREDIENTS (SERVES 2)

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Peanut pulp crust

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• 2 cups peanut pulp
• 1 tbsp psyllium husk
• 2 flax eggs (1 egg = 1 tbsp flax meal + 3 tbsp water)
  *1/4 cup tapioca flour
• 1.5 tbsp extra-virgin coconut oil
• 1/2 tsp baking powder
• Himalayan pink salt, dried oregano, and dried thyme to taste

FYI: Psyllium is a soluble fiber. It is derived from the seeds of Plantago ovata, an herb mainly grown in India. It's used as a dietary supplement and thickening agent of gluten-free baked goods. Psyllium absorbs water and becomes a viscous compound that benefits constipation, diarrhea, blood sugar, blood pressure, cholesterol, and weight loss.

Tomato sauce

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• 3 cups tomatoes, chopped
• 1/2 cup onion, finely chopped
• 2-3 cloves of garlic
• Chili pepper or chili paste to taste
• Himalayan pink salt, black pepper, dried rosemary, dried oregano, and dried thyme to taste

FYI: Leftover sauce can be frozen for later. Feel free to make some more.

Toppings

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• Grated vegan cheese
• Sliced onion
• Chopped jalapenos
• Chopped eggplant
• Sliced bell pepper
• Cooked chickpeas

DIRECTIONS

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Peanut pulp crust

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Dry peanut pulp in a oven on low heat or use a dehydrator if you have one. When dry add to a blender until pulverized.

Make flax eggs by mixing flax meal and water. Let sit for 5 to 10 minutes to thicken.

Combine all ingredients for the pizza crust and knead well until the dough comes together in a ball.

Preheat oven to 350°F or 175°C. Line a baking sheet with baking paper. Lightly grease the paper with a little oil or dust with gluten-free flour. Using a rolling pin or bottle, roll out the dough in a thin layer. Slightly flour the rolling pin to avoid the dough to stick to it.

Bake for 10 minutes or until slightly browned before adding toppings.

Tomato sauce

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Heat cooking oil over medium heat. Saute onion until soft. Add chili and garlic. Cook for 1 minute more before adding the tomatoes. Season with herbs and spices to taste and cook until sauce-like consistency. Then either blend the whole mixture or half of it. I like little chunks in my sauce so I blended half and combined with the non-blended part. Up to you.

Top pizza

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Add sauce, vegan cheese and toppings and bake again for 10 to 15 minutes or until edge becomes crispy and the veggies are soft.

ENJOY ღ ღ ღ

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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