This is not your usual Italian pizza. The crust is a recipe I saw on Jill Dalton’s Whole Plant Based Cooking Show and it intrigued me to test it for my zucchini arugula pizza.
Link to Jill Dalton who I credit with the pizza crust:
Crust: mix 3 cups of almond flour with 7 tbsp potato starch. 2/3 cup flaxseed flour, 2 tsp baking powder, 1/4 tsp salt, 1 cup water.
Press the sticky dough between two parchment sheets and roll. Makes 2 pizzas or one big cookie sheet. Put crust at 350 F in the oven for 10 minutes.
Pizza sauceL Mix 1 cup tofutti sourcream with 1/4 tsp each of dry basil, dry Italian spices, garlic powder, onion powder, dried cilantro, black pepper, and salt to taste. Pour sauce on pre-baked crust and spread evenly. Put vegan cheese on top. Then spread a handful fresh arugula on top, one thinly sliced zucchini, 1 cup of sliced muchrooms, and onion rings. Some more vegan cheese on top and black pepper. Put in oven for 25 minutes. I added 5 minutes under the broiler to make the onion rings really nicce and crisp. This is up to you. Take it out and sprinkle some of your favorite hot sauce on it – optional. Cut and enjoy!
