Cook­ing with Chia Seeds A su­per­food pizza with a crispy chia-seed crust.

Amazing Wellness - - CONTENTS -


4 serv­ings This gluten-free, ve­gan pizza is sure to elicit a cho­rus of “Mm­mmm!” The crust gets its nutty crunch from ground al­monds and chia seeds. And in­stead of cheese, this recipe uses al­mond but­ter and yeast flakes, which are beau­ti­fully creamy and also in­cred­i­bly healthy.

2 Tbs. ground chia seeds 1¼ cups ground al­monds ½ tsp. salt Gluten-free flour for dust­ing ⅓ cup tomato sauce 2 Tbs. tomato purée ½ tsp. olive oil Sea salt Freshly ground white pep­per ½ tsp. pizza sea­son­ing 1 small onion ½ small zuc­chini 1 small red pep­per 1½ Tbs. al­mond but­ter 1½ tsp. yeast flakes 2½ cups arugula

. Use a cof­fee grinder to grind chia seeds, then stir to­gether with 4 Tbs. wa­ter and let soak 20 min­utes. Pre­heat oven to 400° F, and line bak­ing sheet with parch­ment pa­per. . Com­bine al­monds and salt, and knead to­gether with soaked chia seeds to cre­ate smooth dough. Di­vide dough in half, and roll out each piece on floured work sur­face. Lay disks of dough onto pre­pared bak­ing sheet, and bake in cen­ter of oven 12–15 min­utes, or un­til golden.

. While dough cooks, stir to­gether tomato sauce, tomato purée, and olive oil, and sea­son with salt, pep­per, and pizza sea­son­ing. Peel onion, and thinly slice onion and zuc­chini. Quar­ter pep­per, re­move seeds, and chop into thin strips. Com­bine al­mond but­ter, yeast flakes, and 3 Tbs. wa­ter, and stir un­til smooth. . Spread pizza sauce onto cooked dough, and top with veg­eta­bles. Dol­lop al­mond but­ter mix­ture on top, and bake 5–7 min­utes more, un­til done. Top with arugula, and serve.

PER SERV­ING: cal; g pro; g fat; g sat fat; mg sod; g carbs; g fiber; g su­gars

* Recipe ex­cerpted from Ve­ga­nize It! by Robin Robert­son

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