Vegan Pesto, Plantain Pizza (Grain-Free, Nightshade-Free)

Mouth-watering!

Mouth-watering!

About a month ago, I started working with a Morphogenic Field Technique practitioner, who focuses on energy fields and muscle-response. We ruled out nightshades being a food I’m currently sensitive to (the nightshades causing additional inflammation signals in my body, because my gut is in need of healing). That’s a story for another day (and please reach out if you’d like to learn more).

Nightshades are a family of flowering plants that include some very popular fruits and veggies, like tomatoes! Tomatoes which come on top of pizza, which is one of my favorite foods (and might as well be a food-group of its own)! As a pizza-loving woman (who consumed pizza on the regular), what was I to do?! Not stop eating pizza, I’ll tell you that much! Instead, I was able to cater my pizza-making to fit my current dietary preferences… which included being nightshade-free!

I stumbled upon a plantain pizza crust recipe, first, on Organic Olivia’s website. Plantain’s are a fabulous gut-healing food, FYI!

My old-favorite pizza crust mix, from Simple Mills, still fits the bill for my dietary restrictions, but I was wanting to create something completely from scratch (and one that had even more healing-properties). I had been reading a lot about the use of plantains in grain-free cooking, recently: tortillas (instead of corn), chips (these are my favorite) and even cooked in some coconut oil (YUM)! A plantain pizza crust seemed like a no-brainer.

The recipe is super-easy, and not time-consuming! I literally picked up plantains, at Whole Foods, on my way home, from Pilates, and was devouring this ‘za a couple of hours after! THAT EASY! Again, I created this recipe after checking out Organic Olivia’s recipe.


A note on the toppings:

Gotham Greens Vegan Pesto.

Gotham Greens Vegan Pesto.

Gotham Greens’ “pesticide-free produce is grown using ecologically sustainable methods in technologically-sophisticated, 100% clean energy powered, climate-controlled urban rooftop greenhouses, located in New York and Chicago. They provide customers with a year-round local supply of premium quality, pesticide-free produce, grown under the highest standards of food safety and environmental sustainability”. Their produce is amazing!

Miyoko’s makes 100% non-dairy cheese, butter, and other goodies from organic, real foods like nuts, legumes, and other plant-based ingredients. They use traditional creamery cultures, age-old cheesemaking techniques, and modern technology, and their products lead the way into the future of food innovation. They use real ingredients (no fake anything, like fillers, additives, gmos, colors or flavors). Their cheeses are delicious and their “Mozz” melts like real cheese!


INGREDIENTS

When peeling a plantain, it’s best to slice the peel, down the center, and then peel, from both sides.

When peeling a plantain, it’s best to slice the peel, down the center, and then peel, from both sides.

  • 3 large green plantains (peeled and chopped) *See photo

  • 1/3 cup water

  • 1/3 cup melted coconut oil

  • 1 TBSP fresh garlic

  • 1 tsp sea salt

  • 1/2 tsp baking soda

  • 1 tsp onion powder

  • 1tsp garlic powder

toppings

  • 1 container Gotham Greens vegan pesto (it’s literally olive oil, pine nuts, lemon juice basil, garlic and seat salt)

  • 3 TBSP Miyoko’s vegan cheese

  • 1/2 pound browned, organic turkey (or other meat, or meat-substitute)

  • fresh spinach leaves

DIRECTIONS

Dough ready to go in the oven!

Dough ready to go in the oven!

  1. Preheat your oven to 450° F.

  2. Place your peeled and chopped plantains into your food processor, or blender.

  3. Add the water, coconut oil, garlic. Blend until smooth, scraping the sides, if needed. Then add salts and powders, and blend again. *Mixture should look like a thick smoothie. It’ll taste a bit like a savory banana bread mix.

  4. Transfer the mixture to a parchment-paper lined pizza stone and spread it evenly into a circle.

  5. Bake for 25 minutes, or until thoroughly cooked and golden brown.

  6. Remove from the oven, add pesto and additional toppings.

  7. Pop it back in the oven until the cheese is fully melted and the crust crisps up some more. (I let it cook for an additional five minutes, with ingredients on top, and this made the crust a bit more soft).

  8. ENJOY!

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Hope you all love this recipe! I find it’s something different and the perfect option for dietary restrictions. Try it with different sauces and toppings and let me know what you think!

xoxo,

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Grain-Free, Dairy-Free Pizza!

Pizza night! Ryan’s pizza (on the left), and mine (on the right).

Pizza night! Ryan’s pizza (on the left), and mine (on the right).

Pizza is a staple, amirite?! I remember coming home, after elementary school, and popping a Totino’s pizza into the oven, and eating the entire thing… before dinner!

While I don’t eat Totino’s anymore, eating a tasty ‘za, on the regular, is still very common. Instead of wallowing about the fact that I no longer eat dairy, or gluten, I’ve perfected my pizza-making, from the comfort of my own kitchen, and today, I’m sharing my favorite way to make it!

staples

First, let’s talk staples.

Crust: In today’s day and age, there are a TON of gluten-free pizza crusts out there! Some are decent, and some taste like cardboard (yes, I’ve tried them all). I’ve come to the conclusion that ordering a gluten-free pizza, at 87% of most restaurants, guarantees you’ll be getting an Udi’s crust. While it is nice having options, I’d like to think my pizza preferences have matured, in the last five years I’ve been gf, so my pizza crust expectations are higher. Homemade is where it’s at! Here are a few of my most-recommended brands:

Simple Mills: Grain-free, minimal-ingredients and delicious!

Cali’Flour Foods: There are a ton of cauliflower pizza crusts out there, but most have not-so-great added ingredients (think corn, dairy, etc). Cali’Flour is great, and pre-made, and frozen!

Cappellos: Clean, minimal ingredients, in a pre-made, frozen crust! Cappellos contains eggs, however, so FYI, if you’re sensitive, like I am.

Cheese: “But how do you go without cheese?” is the number one most-asked question I get. “Toilet talk” usually gets questions to quiet, but seriously, I don’t miss cheese anymore! Especially since nut cheeses are HUGE, right now! Notice how I didn’t say “vegan cheeses are HUGE, right now”… most dairy-free cheeses taste like plastic, and are disgusting. Unless a vegan cheese contains nuts, do yourself a favor, and don’t purchase. A few of my favorites:

Treeline: Minimal, delicious ingredients.

Miyokos: Absolute favorite, especially on pizza! Their “Mozz” melts like real mozzarella.

Kite Hill: I loved Kite Hill, and their cream cheese, however, am starting to move away from it, since their ingredients are more processed than the two brands, mentioned earlier.

Sauce: Do you check the sugar-content in your pizza sauce? Most sauces contain a ridiculous amount of added sugar, and WHY?! Ryan and I use one brand of pizza and pasta sauce:

Raos: Minimal, clean ingredients with NO added sugar. Because really, what sauce needs sugar added?! We love the Arrabbiata hot flavor.

*Receive 25% off your first Thrive Market order.


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Kate’s Favorite, Homemade Pizza Recipe

  • 1 box Simple Mills Artisan Bread Mix (I prefer this to their pizza crust mix). *I use flax eggs, instead of regular eggs, in crust mix.

  • 1/2 jar Raos

  • Miyoko’s Mozz, half a wheel, usually

  • 1-2 cups greens (I LOVE breaking apart pieces of kale, or collards, and piling on top, to crisp at the top of the pizza).

  • Salt and pepper, to taste, on top all ingredients

  • *I added cut up chicken to this ‘za, but love to go without, often.


Simple tends to be the name of the game for me, when it comes to pizza. The best reminder here is to focus on the crust. Preheat your pizza stone, in the oven, THEN add crust, and bake (with no toppings) first, before taking out, adding toppings and putting back in.

FUN FACT: I cut my pizza in quarters - four, big ‘ole pieces!

What are your favorite pizza toppings?!

xoxo,

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