With a super busy work schedule, homemade pizza is definitely my go-to comfort food! I’ve been craving savoury food a lot recently, probably because I’m over the amount of sweet stuff I have to make for my cake business! Rather than binging on grease-laden takeaway food (which is oh so tempting), I decided to make my own versions of my favourite fast foods.
Things that I love most about pizza: a wholesome crust, a range of tasty toppings and some type of cheesy or hummus sauce.
When I’m busy, I tend to devour carbs like there is no tomorrow. My body craves carbs and energy so I’m giving it what it needs! Admittedly, it can be difficult to maintain a good daily intake of vegetables. So, I needed to find a way to seamlessly combine my vegetables with my carbs… such as making veggie-filled pizza bases!
I don’t want to provide you with an overwhelming amount of recipes for different vegetable pizza bases and it’s a waste of time to google different recipes. I’ve done the hard work (cos someone’s got to) and created a versatile gluten free vegetable pizza base, where you can simply substitute one vegetable for another!
My main vegetables were cauliflower, pumpkin, beetroot and potato. I don’t have much time to do shopping outside of my cake business, so I’ve been loving getting my organic produce from my local Aussie Farmers Direct. Everytime I get produce from them, it is super fresh and bursting with flavour. This week, I got their Organic Couples Box, which came free of delivery (yay, small wins). It was a ‘couples’ box, but I happily ate everything myself, haha. Self-care right?!
Feel free to experiment with other vegetables using the recipe below! I’m sure things like broccoli, spinach and capsicum would work!
This post was sponsored by Aussie Farmers Direct. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- Vegetable of choice (2 cups chopped cauliflower or 1 medium chopped beetroot or 1 ½ cups chopped pumpkin or 1 ½ cups chopped potato)
- ¾ cups gluten-free flour (I used brown rice flour and chickpea flour)
- ¼ cup nutritional yeast
- 1 tbs ground chia seeds
- 1 tbs tahini
- 1 tsp baking powder
- Herbs and spices as desired, such as salt, oregano, basil, garlic or onion
- Preheat oven to 180C.
- Boil 3 cups water in a small saucepan over high heat. Add vegetable of choice, cook for 10-15 minutes or until tender then drain.
- Add all ingredients to a food processor then process until well combined. The mixture should be like a wet paste.
- Spread paste in two flat circles on a lined baking tray. The pizza bases should be about ½ cm thick.
- Bake in oven for 10-15 minutes or until the sides have dried up a little. Flip bases over and remove from oven. Assemble toppings on pizza then bake in oven for another 10 minutes or until toppings are cooked. Enjoy!