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Veggie-Pizza My Way! (transitional food)

As many of you know, during the last few months of 2009, I fell off the high-raw wagon – but not completely. So I’ve been trying to get back on track. In the process, I’ve been eating some great vegan and gluten-free transitional foods whenever I feel the need. It seems to be working for me.

The recipe I’m about to share with you is simple, fresh, and so delicious. You can choose to prepare exactly or exchange some of the ingredients for a more “high” raw meal. Here’s the recipe – enjoy!

Veggie-Pizza My Way.
(Makes 2 single-serving pizzas)
1 yellow bell pepper, seeded, cored and chopped
1 orange bell pepper, seeded, cored and chopped
1/2 cup sweet onion, peeled and chopped
1 vine tomato, stemmed and chopped
1-2 cups small zucchinis, stemmed and sliced
1 cup crimini mushrooms, stemmed and sliced
1 avocado mashed
2-3 cups fresh arugula
1/4 cup goat’s cheese (optional)
4 slices vegan cheese, Pepper Jack flavored (optional)
Coconut Secrets Aminos
garlic powder to taste
onion powder to taste
1-2 T extra virgin olive oil
ground black pepper to taste
2 single-serving, gluten-free pizza crusts

In a mixing bowl, combine bell peppers, onion, zucchini, mushrooms, tomato, olive oil and spices and toss well. Place saute pan on stove top and heat. Toss in mixed veggies and lightly steam. Add goat’s cheese and stir in to create a sauce, keeping heat on a low-medium setting. Vegetables should sweat, not over cook. Fold in the fresh arugula and sweat veggies a little longer. Remove from heat and set aside.

Spread mashed avocado on one side of each of the two single-serving pizza crusts. Place heaping spoonfuls of the sauteed veggie mix on top of each crust and spread out evenly (pile it on). Place two slices of the vegan cheese over top of each pizza. Place in an oven heated to 350 degrees, and bake for about 3-5 minutes, just until the cheese slightly melts over the veggies (not gooey – just sealed). Pizzas are ready to serve and devour.

I know you will love these pizzas. The veggies are so fresh, and barely even cooked – so they maintain the great nutritional value. The vegan cheese and goat cheese add that “something-something”, and the gluten-free crusts are light on your tummy, but make the pizzas perfect. I actually wrapped the second unbaked pizza in saran wrap and placed it in the freezer, to enjoy at another time. I will definitely make this again. It turned out better than what I imagined. It’s great! I hope you enjoy it as much as I did! =)


3 Responses

  1. […] ground black pepper to taste 2 single-serving, gluten-free pizza crusts. Preparation: In a mixing bowl, combine bell peppers, onion, zucchini, mushrooms, tomato, olive oil and spices and toss well. Place saute pan on stove top and heat. … The rest is here: […]

  2. […] See more here: Veggie-Pizza My Way! (transitional food) « Raw-Riffic Recipes […]

  3. Excellent pizza, i have to admit, i tried your recipe with alot of greens and mine did not look like that 😦 but i’m going to try again, thanks for posting

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