Spirulina Pizza (gluten free, veg, paleo)

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WOW! This hands down has to be the best recipe I have ever created. PALEO SPIRULINA PIZZA… Like what? How did my brain even think of this? I don’t even know but, when you are hankering for some pizza put down the phone and cancel your delivery order because this will rock your world. Yes this may not be at all like delivery pizza, but I promise you it is doing a whole lot more good for your body and taste buds!

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The cashew cheese adds the salty and sharp taste as cheese would and the pesto is just just the besto (sorry I had to 😉 ). I made the crust with a mixture of almond flour and coconut flour which adds a nice light texture to it as well as packing in tons of healthy fats and protein. The addition of spirulina is to add a boost of antioxidants and protein. Top this baby with a fried egg and you have a wonderful protein and superfood filled dinner!

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Spirulina Pizza
Serves 1-2

Crust:
1 cup almond flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp spirulina
pink Himalayan sea salt
1 tsp dried oregano
1 tsp onion powder
2 eggs
1 small zucchini (grated)
1 tbsp melted coconut oil
1 tsp apple cider vinegar

Pesto:
1 cup fresh organic basil
1/4 cup pumpkin seeds
2 cloves garlic
1/4 cup avocado oil (may need more or less depending on desired consistency)
salt to taste

Cashew Cheese:
1/2 cup raw soaked cashews
3 tbsp nutritional yeast
1-2 tbsp water (add a bit more if a looser consistency is desired)
salt to taste

Toppings:
Shiitake Mushrooms
Red Onion
Purple Kale
Fried Egg

Preheat oven to 375F and line a baking sheet or pizza stone with parchment paper.
For the crust combine all the dry ingredients in a medium sized bowl. In a small bowl combine the eggs, grated zucchini and coconut oil. Pour the wet ingredients into the dry and stir until fully combined and a sticky sort of dough is formed (the dough with not resemble pizza dough and will have more of a wet and sticky consistency). Form the mixture into a ball and place in the center of the parchment lined baking tray. Starting in the center of the ball press the dough outwards and flatten until it is about 1/3 of an inch thick and even all around. Bake in the oven for 20 minutes.
While the crust is baking prepare the toppings.
In a food processor or blender blend all the ingredients for the pesto together until a smooth consistency is reached. Set aside in a small bowl.
To make the cashew cheese throw the soaked and washed cashews into a food processor with all remaining ingredients and blend until a creamy substance is achieved. If a thinner consistency is desired you can add more water but  the thicker the better when it comes to topping the pizza.
Lastly saute the red onions and mushrooms together in avocado oil until the mushrooms are soft and fragrant.
To assemble the pizza, start by spreading an even layer of pesto as the base. When spreading the pesto leave about half an inch of space from the edge so there is a crust. Using a small spoon evenly place dollops of cashew cheese around the pizza. Layer over that the sauteed mushrooms and onions. Finish the pizza off with pieces of fresh purple kale and bake in the oven again at the same temperature for 5 min. Top with a fried egg and serve immediately.

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