Zucchini Base Pizza with homemade Vegan Almond Cheese spread, fresh figs and rocket (arugula). Oh my gosh. So tasty, and low carb too. Not that that's a goal of mine, but sometimes low carb over here means extra carbs somewhere else! Plus I just love the taste of zucchinis, and cauliflower often upsets my stomach, so this is a great alternative to that.
How good are fresh figs at the moment! Well in Australia they are anyway.
I survived my first proper day back at work, and it was great to catch up with everyone again, and start trawling through the trillion emails that came in while I was away. Thank you to everyone for your positive comments this morning in Instagram. I love this community, you are all so uplifting and positive. I couldn't help but feel better, and it set the tone for the whole day. Love you guys.
Recipe for the zucchini pizza base. Two options, the vegan option as shown in the pic and the vegetarian option that I adapted it from are both below.
Zucchini Base Pizza with Vegan Almond Cheese
Zucchini Pizza Base
(Makes 1 base)
2 zucchinis finely grated 2 Tbsp Nutritional Yeast flakes (or grated cheese) 1 flax egg (1 Tbsp ground flaxseed and 3 Tbsp water - allow to swell for 15mins) or 1 egg or 2 egg whites whisked 1/2 tsp dried basil (or herbs of choice) 1/2 tsp garlic powder (*If you want it more bready to pick up, add 1/4 cup buckwheat flour - I didn't) Preheat oven to 200C Sprinkle some salt on the zucchini and let it rest in a sieve for 15mins to draw out some water. Place in a clean tea towel and squeeze out all the liquid Place in a bowl and mix through the remaining ingredients Turn out onto a tray lined with baking paper and spray with coconut oil Form into desired shape about 1/2 cm thick Cook for 15 - 20 mins until lightly browned Add toppings and put back in the oven for 10mins.
Vegan Almond Cheese
(Makes approx 2 cups)
200g raw almonds
2 tsp crushed garlic
1-2 Tbsp Nutritional Yeast flakes (to your taste)
1/3 cup lemon juice (approx 1 large lemon)
Grated rind of 1/2 a lemon
2 Tbsp Extra Virgin Olive Oil
1 tsp pink himalayan salt
1/3 cup cold water
Blend in a high speed blender until nice and smooth
Add required water to consistency.
It firms up further in the fridge.