Pizza and Ice Cream — that sounds like a sure-fire path to good health!
guacamole makes the world go ’round!
Well, my Happy Tummies, THIS pizza and ice cream is GOOD FOR YOU!! And not only is it healthy, but TASTY too!! I know, I know — sounds cliché, but hear me out:)
now THAT is a plate full of yummy goodness!
This Gluten-Free, Dairy-Free (Vegan adaptable), Body-Ecology-friendly pizza is a Mexican Pizza! The crust is made out of cooked quinoa and one egg white! And it rocks! Crispy and crunchy — and you can actually pick it up! It’s topped with a roasted red pepper sauce, Mexican-flavored veggies and guacamole!! YUM!
all dressed up — crispy crunchy crust!
Here’s what you need:
Crust: 3/4 cup quinoa cooked in 1 1/2 cups veg stock 1 garlic clove, chopped 1 egg white (for vegan option, leave out the egg)
Preheat oven to 400 degrees. Cook your quinoa until it absorbs the liquid (15 minutes). While it cooks, line a baking sheet (or pizza stone) with parchment paper and spray with olive oil. Once cooked, fluff quinoa with a fork and allow to cool slightly. Put it into your food processor with your garlic and about 1/2 tsp salt. Blend until it starts to break down a bit and sticks together. Transfer to a bowl, and then stir in your egg white so it blends in. Then, pour your “dough” onto the baking sheet. Take another sheet of parchment, put it on top, and “smoosh” it out as thin as you can get it! Carefully peel back the parchment, and spray the crust with olive oil. Pop in the oven for 10 minutes, then turn down the oven to 350 and bake another 15-20 minutes. Take it out, put on your sauce & toppings, and pop back in the oven for another 5-8 more minutes.
dramatic lighting reflecting off the lake!
Sauce: 1 red pepper, roasted, then chopped 1 garlic clove, chopped
Toppings: 1 onion, sliced 4 garlic cloves, chopped cumin, oregano, chili powder, paprika cilantro, chopped green onions, sliced
red pepper sauce, smokey onions and fresh guacamole!
To roast your red pepper, I literally set it on our gas flame and kept turning it with tongs until it was completely charred. I then put it in a bowl and covered it with plastic wrap so that the steam loosened the skin. Then, after about 15 minutes, the charred skin peels right off (use your hands), and you’re left with a wonderful, roasted pepper! If you don’t have a gas flame, you can do the same right under the broiler! After you peel the skin and take out the seeds, chop the flesh and put it in the food processor with your garlic clove and salt. Blend until you get your smooth sauce! YUMMO!
gluten-free, dairy-free, soy-free, peanut-free, sugar-free, and Body Ecology Friendly!
Meanwhile, saute your onions in 1 tsp of EVOO with salt, pepper, 1 1/2 tsp cumin, 1 tsp oregano, 1/2 tsp chili powder and 1/2 tsp paprika. Allow them to cook for about 10 minutes until soft — adding in your garlic for the last 4 minutes. You could also add some chopped peppers or mushrooms too! Top the cooked crust with the sauce and onions and bake for another 5-8 minutes. Top with cilantro, green onions and guacamole!!
2 avocados 3 Tbsp red onion, finely minced squeeze of lime 1 garlic clove, grated handful chopped cilantro salt
Mash avocado with salt and lime juice with a fork. Stir everything in. Refrigerate. Delish.
the light was just pouring in off the lake!
This meal was SO delicious!! It had the glamour of a pizza, with fabulous Mexican flavors! The cumin and chili powder were smokey and spicy, while the onions were almost sweet! The quinoa was crunchy and gave a nice nutty undertone, while the guacamole was cool, rich, and refreshing! Finally, the roasted red pepper offered an amazing smokey sweetness, that paired perfectly with the bite of the green onions and the bright, fresh cilantro. Spectacular!
That was the last bite — I was so excited, I gobbled it up and forgot to take a picture! Oops!
Made with COCONUT and STEVIA!! — Gluten Free, Vegan, Soy Free, Sugar-Free and Body Ecology Friendly!
High Voltage! Isn’t it adorable?!?
This unbelievable ice cream was handmade at the High Voltage Organic Cafe in Wisconsin! It was out.of.this.world! The texture was rich and creamy — velvety! And the flavor was a deep vanilla. It wasn’t overly sweet either — just perfect. For someone who hasn’t had ice cream in 8 months, I was almost brought to tears:)
my blissful moment at High Voltage!
Thank you High Voltage for such an outrageously delicious ice cream experience!
The delicious pizza sauce was made possible by my food processor! AKA the best kitchen tool EVER! here's the one I use: