I attempted a Vegan Pizza from the Thrive Diet book recipe section. These are not your typical pizza, as in it's not a doughy crust that one can pick up a slice and eat. This is more of a meatier type texture that one eats with fork in hand.
The sauce recipe was very good, and I would love to use for other dishes as the flavor was great and would pair nicely with veggies, etc.
I'm going to list the recipe with the variations I had made instead of how it was originally listed. If you would like to see the original recipe, you will need to buy Brendan Brazier's book The Thrive Diet.
For the crust:
1 cup soaked or cooked adzuki beans
1 cup soaked or cooked quinoa
1/2 cup sunflower seeds
1/4 cup of Hemp Oil
1 Tbsp of chopped Garlic
1 Tsp of Sea Salt
1 Tbsp of Hemp Protein Powder
Blend all ingrds in a food processor until the texture is dough like and starts to firm up. Smooth the mixture out onto a oil coated pan. Make it as thick or thin as you want! Preheat oven to 300. While oven is heating up, make the sauce and prepare pizza toppings.
1 Cup of soaked sundried tomatoes
1 cup of chopped tomatoes
1 cup of chopped onion
1 Tbsp of balsamic vinegar
1 Tbsp of hemp oil
1 Tbsp of chopped garlic
1 Tbsp or so of fresh Rosemary
1 Tbsp or so of fresh Oregano
1 Tsp of Sea Salt
The original recipe calls for a cup of water, but I left that out because I felt it would make for a watery sauce. Blend all ingrds in the food processor lightly. I wanted a thicker sauce so I didn't blend too much. Spoon the sauce onto the pizza "crust" and spread evenly out. I then topped the pizza with mushrooms, broccoli, and Nutritional Yeast as the "cheese"
Bake for 45 minutes at 300. In the book Brendan makes recs on how to bake this at a lower heat for a longer period to make it a raw option.
We cut this, and moved it to a plate. It doesn't really hold the shape very well, like a traditional meal, but it was a satisfying dish that was full of healthy ingrds and ended up being super delicious!