Perfect plant based pizza
Serves: 1 as a meal or 2 to share with a side salad and chips. For a real b-abyl-on but heal-thy experience.
Prep time: 30 minutes.
No yeast, no oil— one of the keys to better health.
For the base make a potato panini—which is in this book, or as you wish, make any base you feel you need at this very moment...we just do not promote any flours.
5 large tomatoes
4 dates— if you have none, try 1 apple 2 garlic cloves
2 red onions
Non-gmo organic sweet corn
1 chilli pepper
2 bell peppers (1 green, 1 red) Smoked paprika
Wash and peel all of the ingredients.
Make the potato panini/pizza base.
Blend 4 large tomatoes with 4 dates and add a good pinch of salt and half a teaspoon of paprika powder. Let this sit until the rest is ready and the water will slightly separate, so you can either tip it off or cook down for 10 mins reducing the tomato to a paste like consistency.
Use the remaining tomato and slice into thin circles. Chop the peppers into slices approximately half cm thick and 5 cm long, and do the same with the onions. Finely chop the coriander and slice the chilli into small chunks.
Once the base is cooked, place on an oven rack/tray and decorate.
Use a spoon and evenly spread the tomato paste. Place the tomato circles over the base alongside peppers, then sprinkle a good handful of sweetcorn on too, with a
good helping of onions. Lastly, finely grate 1 garlic clove per pizza and place under a heated grill. Keep an eye on it for roughly 5 to 8 minutes.
Once out, sprinkle a layer of fresh coriander and a sprinkle of salt.
Serve with your favourite salad, chips and chunks of avocado.