PITA PIZZA TRIO

SERVES 4 PIZZAS

FOR THE PIZZA BASE

4 pitas

1 cup (245 g) Chunky Tomato Sauce

FOR THE BACON PIZZAS

1 cup (115 g) vegan mozzarella shreds

1/2 cup (85 g) pineapple chunks

1/4 cup (20 g) Coconut Bacon

1/4 cup (30 g) sliced black olives

NUTRITIONAL VALUES

Calories: 313kcal
Fat: 9.4g (1.4g S.Fat)
Carbs: 48.3g
Protein: 6.9g
Sugar: 5.1g
Sodium: 888mg

FOR THE SIMPLE VEGGIE PIZZAS

1/2 cup (20 g) packed baby spinach

1/2 cup (50 g) quartered artichoke hearts

1/2 cup (35 g) sliced baby Bella mushrooms

1/4 cup (30 g) thinly sliced red onion

2 tbsp. (20 g) raw pine nuts

1/4 tsp. dried oregano

NUTRITIONAL VALUES

Calories: 224kcal
Fat: 3.7g (0.3g S.Fat)
Carbs: 40.2g
Protein: 6.6g
Sugar: 3.5g
Sodium: 546mg

FOR THE CAPRESE PIZZAS

1/4 cup (60 g) Simple Cashew Cream

1/2 tbsp. (2.5 g) nutritional yeast

1/4 tsp. garlic powder

1/2 cup (100 g) tomato slices

1/4 cup (10 g) fresh basil leaves

1 clove garlic, minced

1/4 tsp. coarse salt

1/8 tsp. cracked pepper

NUTRITIONAL VALUES

Calories: 259kcal
Fat: 2.3g (0.1g S.Fat)
Carbs: 52.9g
Protein: 8.8g
Sugar: 2.8g
Sodium: 656mg

METHOD

TO MAKE THE PIZZA BASE
Preheat the oven to 400oF (200oC, or gas mark 6) and insert a large pizza stone. Alternatively, have a large baking sheet on hand. Spread 1/4 cup (60 g) Chunky Tomato Sauce over each pita. Top the pizzas with any of the three options listed below or create your own!

TO MAKE PINEAPPLE BACON PIZZAS
Sprinkle cheese shreds over the sauce, then top with pineapple, Coconut Bacon, and black olive slices. Place in the oven for 10 to 12 minutes, or until the cheese has melted.

TO MAKE THE SIMPLE VEGGIE PIZZAS
Divide the spinach, artichoke hearts, mushrooms, and red onions among the four pitas, and top with the pine nuts and dried oregano. Bake the pitas for 10 to 12 minutes, or until golden around the edges.

TO MAKE THE CAPRESE PIZZAS
Combine the Simple Cashew Cream, nutritional yeast, and garlic powder in a small mixing bowl. Then, spoon 1 tbsp (15 g) of the Simple Cashew Cream mixture onto each pita, followed by tomato slices, basil, garlic, salt, and pepper. Bake the pitas for 10 to 12 minutes, or until golden around the edges.

RECIPE NOTES

Each topping option serves enough for four pita pizzas.

CHIA AND ALMOND PIZZA

SERVES 2 SMALL PIZZAS

FOR THE DOUGH:

2 tbsp. ground chia seeds

1 1/4 cups (200 g) ground almonds

1/2 tsp. sea salt

gluten-free flour, for dusting

FOR THE TOPPING:

1/3 cup (100 g) tomato passata

2 tbsp. tomato purée

1/2 tsp. olive oil

sea salt

freshly ground white pepper

1/2 tsp. pizza seasoning (see Tip, below)

1 small onion

1/2 small zucchini

1 small red pepper

1 1/2 tbsp. almond butter

1 1/2 tsp. yeast flakes

2 1/2 cups (50 g) arugula

NUTRITIONAL VALUES

Calories: 666kcal
Fat: 44.8g (3.8g S.Fat)
Carbs: 50g
Protein: 26.5g
Sugar: 12.2g
Sodium: 662mg

METHOD

To make the dough, combine the chia seeds with 4 tablespoons water and soak for about 20 minutes. Combine the almonds, salt, and chia seeds in a mixing bowl and knead to make a smooth dough. Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.

Divide the dough in half and roll out each half with a rolling pin on a floured work surface. Place the dough discs on a baking sheet and bake in the centre of the oven for 12–15 minutes, or until golden.

Meanwhile, make the sauce by combining the tomato passata, tomato purée, and oil in a mixing bowl, then seasoning with salt, pepper, and pizza seasoning. Peel and thinly slice the onion and zucchini. Remove the seeds from the pepper and cut it into thin strips. Stir together the almond butter, yeast flakes, and 3 tablespoons water until smooth.

Spread the tomato sauce over the pizza crust, then top with the vegetables. Dollop the almond butter mixture on top of the pizzas and bake for 5–7 minutes, or until done. Allow to cool completely before packing. Separately pack the arugula. Before serving, reheat the pizza briefly and top with the arugula.