Asparagus + Brussel Sprout Gluten-Free Pizza

What is better than a salad? A salad pizza of course! No, I am not a big pasta or pizza person but when done right and healthy, it's a great every-once-in-awhile treat. Especially on nights when you're in a hurry and don't have time to think too much about dinner. 

To make this a quick dinner you'll want to buy a pre-made fresh gluten-free crust. Like bread, pizza crust is a timely thing to make from scratch. Although it does feels like cheating a little when I buy the crust it's still much better than ordering out for the greasy unhealthy fast food alternative. 

This blog is mainly vegan but I have been including some recipes in here {due to demand} that include organic fresh cheese. I find it to be a healthier option than the packaged fake stuff. But that's up to you to decide for yourself and if you don't stomach dairy well or choose not to eat it for ethical reasons {I don't blame you, I don't eat much of it myself}, then choose a different option or leave off. 

Dairy or not, we always include encourage raw fresh vegetables and fruit in each recipe. It's just so much better than anything store bought or bottled on the shelves. 

One of my favorite things to make from scratch is vegan red tomato sauce - for pizza or pasta - because it's so fresh tasting and full of nutrients. No canned ingredients. Once you make it a few times, you can make the sauce your own - add things like red chili flakes or ginger or shallots, etc. You'll eventually always have the ingredients on hand and never got back to buying the jarred stuff. 

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TOMATO SAUCE

makes 2 personal sized pizzas

1 whole ripe tomato

1/4 cup - 1/3 cup chopped red bell pepper

1/2 cup sun dried tomatoes not in oil - I use this brand 

OR 1/4 cup sun dried tomatoes in oil

1 Tbls honey or agave

1/3 cup nutritional yeast

2 Tbls olive oil

1 Tbls white miso paste

2 cloves garlic

1/2 tsp smoked sea salt {optional}

1/2 tsp sea salt

handful fresh Italian herbs like oregano and basil

  • Blend everything really well in a Vitamix style blender until super smooth. Spread on pizza crust. 
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PIZZA TOPPINGS

serves 2 personal sized pizzas

4 asparagus stalks, shaved with a peeler or cut into thin slices with a knive

Handful brussel sprouts, finely chopped into small pieces

1/2 lemon

sea salt + pepper

1 Tbls olive oil

1/4 cup Kite Hills ricotta cheese, or homemade ricotta cheese or regular dairy feta cheese

  • Preheat oven to 350 degrees F.
  • In a bowl combine chopped brussel sprouts and shaved asparagus. Squeeze the lemon juice onto veggies along with sea salt and pepper. Coat and let sit a few minutes while you clean up or do some more prep. 
  • When tomato sauce is nicely spread on your crust, layer the veggies into a big hefty pile. It should look like a salad on a pizza. 
  • Sprinkle feta cheese evenly over pizza. 
  • Cook in oven for about 15-10 minutes or until edges brown. Be sure to check often because ovens are often very different. You won't want anything to burn.