Easiest Gluten-Free Thin Crust Pizzas Two Ways (Grain Free, Vegan, Oil-Free)
Author: Unconventional Cooks
- Tomato-Pesto Pizza:
- 1 tbsp tomato paste
- ½ tbsp dairy-free basil pesto
- Tofu Ricotta
- Cherry tomatoes
- Optional: Coconut Pesto Drizzle: ½ tbsp Dairy-free Pesto + 1 tbsp Lite Coconut milk
- Breakfast Pizza:
- Spinach
- Ham/turkey
- 1- 2 eggs
- Tofu Ricotta
- Tomato Pesto Pizza: Spread the tomato-pesto base on the bottom (leaving a ¼"-1/2" border).
- Dollop your vegan cheese over the tomato base.
- Return to oven and bake for 2-3 minutes till crust is golden brown and crunchy.
- Add fresh cherry tomatoes, drizzle over the coconut pesto on top.
- Breakfast Pizza: Spread the tofu ricotta on another chickpea pizza base, leaving ¼-1/2" border.
- Arrange your spinach and ham/turkey on top.
- Crack your egg carefully so that the egg is sitting right at the center.
- Bake until your egg whites sets and your yolk is slightly runny.
- Sprinkle both with fresh basil/coriander.
Vegan: Make sure miso paste is made with no bonito.
Soy Allergies: You may substitute tofu ricotta with another type of vegan cheese - cashew cheese.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/04/08/easiest-gluten-free-thin-crust-pizzas-two-ways-grain-free-vegan-oil-free/
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