carol's gluten free vegan pizza
Sunflower Seed and Beet Pizza Base
- Ground sunflower seeds - 2 cups
- Grated raw beetroot - 1 cup
- Coconut oil -¼ cup
- Parsley -½ tsp (optional - you can use any kind of herb you like)
- Sea salt to taste
If you don't have coconut oil you can use olive oil but if you can try coconut - get the best you can afford - organic unrefined if you can - a jar will last you for ages and you can use it for all kinds of things.
MethodPreheat oven to 300F/150c/gas mark 2
In a food processor whizz all ingredients until the mixture starts to form into a ball. If you don't have a processor you can do this by hand in a bowl, it just takes a bit longer and a bit more effort.
WARNING: It's not going to be like a lump of dough that you can pick up in one hand and walk about with - the base can be a bit crumbly - but it tastes great and you'll feel surprisingly satisfied.
This can be anything you fancy that you would normally put on a pizza. I usually use:
- Onions (I suggest frying onions and garlic in a little oil before putting on the base)
(If you want to use root vegetables like carrots you'll need to shred them or they'll still be hard when the crust is ready. Which is fine of course if you like your vegetables crunchy!)
MethodRemove the base from the oven
- Raw cashews - 2 cups
- Water - 1½ cups
- Red pepper -½ (if you don't have one you can leave this out just add a bit more water at the end if you need it)
- Nutritional yeast - 6 tbsp
- Lemon juice - 2 tbsp
- Sea salt -¼ tbsp
MethodPut everything in a food processor and whizz till smooth - adjust the salt if you need to.
Serve and enjoy with a nice crispy salad.