Our vegan Chia and Almond Pizza is bursting with fresh flavors.
A new cookbook shows how to make budget- friendly vegan recipes for on- the- go lifestyles
Did you know there are more than 16 million people in the U.S. who are vegan or follow a mostly vegan lifestyle? If you’re part of this growing health- conscious movement— or even if you’re not but simply want to eat more plant- based meals— a new cookbook can help you create portable vegan recipes that are full of fresh flavors and easy on your wallet. Vegan On the Go: Fast, Easy, Affordable—Anytime, Anywhere by Jérome Eckmeier and Daniela Lais ( DK Publishing) features recipes made with easy- to- find ingredients that are designed to go anyplace, including lunches, snacks, salads, main dishes, and desserts. Here’s a sample recipe to try: Chia and Almond Pizza. This unexpected combination ( which is also gluten- free) was an instant hit at the Better Nutrition office.
CHIA AND ALMOND PIZZA
Makes 2 Small Pizzas ( Serves 2) The little superfood seeds used in this recipe guarantee a real treat for your taste buds. Instead of cheese, we use almond butter with yeast flakes, which is beautifully creamy and also incredibly healthy. This gluten- free pizza with almonds will elicit a chorus of “Mmmmm!” and surpass everything you would expect from a really good pizza. 2 Tbs. ground chia seeds
1 ¼ 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 1 ½ Tbs. almond butter 1 ½ tsp. yeast flakes 2 ½ cups arugula
1. Stir chia seeds together with Tbs. water and let soak minutes. Preheat over to ° F, and line baking sheet with parchment paper.
2. 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 backing sheet, and bake in center of oven – minutes, or until golden.
3. 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 Tbs. water, and stir until smooth.
4. Spread pizza sauce onto cooked dough, and top with vegetables. Dollop almond butter mixture on top, and bake – minutes more, until done. Top with arugula, and serve.
Per serving: cal; g prot; g total fat ( . g sat fat); g carb; mg chol; mg sod; g fiber; g sugars