Mini Vegan Pizza Bites with the Healthiest Crust (Gluten Free)

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_001

OMG I think I created another one of my FAVOURITE recipes ever!

This is like divine, when I put this in my mouth. I have not tasted anything this good and at the same time, I’m having a major hard time believing this is healthy, especially the crust. This is seriously so good, it melts in your mouth, and it’s DELICIOUS!!!!!!!!!

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_002

I call this the Healthiest crust (even though I’m sure there are crusts that may be even healthier) but seriously, why wouldn’t a crust made of vegetables and whole goodness like brown rice flour and flaxseed be healthy?

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_003

Another thing I’ve come to learn is that as soon as you add a little bit of sundried tomatoes (in olive oil), everything is just so much nicer.

Seriously, you can eat this and be guilt free, and have even three pizzas! OMG, I wish I had discovered this years ago, I wouldn’t have spent all the time eating those fatty pizza from the shops!

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_004

Note: Because I can’t be sure exactly what sizes you used for the vegetables, you may end up with dryer or wetter batter, which may affect the cooking time. Just know that the wetter the batter is, the longer it may take to cook. Also, the thinner it is, the quicker it will cook. Be sure that when you’re cooking the crust, you’re checking every 5 minutes just so it doesn’t burn.

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_005

I also used something I’ve never even seen before until a week ago, these black garlic bulbs, that are fermented. It has a milder taste, and I absolutely loved it! I am guessing that since it’s fermented, it may have added benefits. If you find some, be sure to eat it!

Also, I stress so much the need for Rao’s Arrabiata sauce, because no other sauce can be compared to it, EVER! That’s 60% of the reason why this tastes so good.

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_006

Mini Vegan Pizza Bites with the Healthiest Crust (Gluten Free)

Crust
1 small-medium zucchini
1 medium carrot
1 small-medium yellow onion
1 Roma tomato
2 mushrooms
2 clove garlic
1/3 cup sundried tomato in olive oil
1 cup brown rice flour
1/4 cup golden flaxseed meal
1/4 cup tapioca starch
2 tablespoons nutritional yeast
1 tablespoon white sesame seeds
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon extra light olive oil
1/2 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
A pinch of red pepper flakes

Pizza
1 cup Rao’s Arrabbiata Sauce (or other high quality pasta sauce)
1/2 cup vegan mozzarella cheese (I used Trader Joe’s Vegan Cheese)
1 small-medium red onion
1/2 red bell pepper
3 mushrooms
1-2 cloves garlic (I used Trader Joe’s fermented black garlic)
5 sundried tomatoes
2 cups spring mix (baby lettuces, baby spinach, arugula/rocket, radicchio)

Preheat oven to 350°F (176°C).

Roughly chop the zucchini, carrot, onion, tomato and mushrooms and put it in the blender, along with the peeled garlic cloves and sundried tomatoes. Do a few quick pulses to chop the vegetables up roughly. You don’t want to overdo it!

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_007

Once the vegetables are a mush but chunks are still visible, put it through a fine mesh strainer and get rid of about 13 cup of juice from it (keep the juice though, for broth or cooking other things).

Spoon the mush into a large bowl and add the remaining crust ingredients, from the rice flour all the way to the pepper flakes. Stir well until everything is even and well mixed. If you see large chunks, remove them.

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_008

Spray some non-stick cooking oil on a couple of oven trays and make thin, flat, round circles out of the vegetable batter. They should not be too thick, otherwise it will take too long to cook. Also, be sure it’s spread out as even as it can be, otherwise some areas may burn before others. If you don’t have enough oven trays, you may have to do them separately.

Bake each tray (should have about 6 round crusts) in the oven for about 15-17 minutes (depending on how thin your crust is), then take the tray out and flip them over. Turn the oven down to 325°F (163°C).

While the crusts are baking, dice the red onion, bell pepper, mushrooms, garlic and sundried tomatoes in small pieces suitable for pizza topping. Mix it together in a bowl.

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_009

After the crusts have been flipped, add a spoonful of Rao’s Arrabbiata Sauce (if possible, otherwise use other high quality pasta sauce without added sugar) on top of each crust, then sprinkle a small handful of vegan cheese, and top it with a small handful of vegetable mix (onion, bell pepper, mushrooms, garlic and sundried tomatoes).

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_010

Put it back in the oven and bake for another 15 minutes. Once the pizza is out of the oven, throw on the spring mix and serve immediately.

(If you don’t use up all the ingredients, simply keep it and use it for something else.)

Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_011

Mini Vegan Pizza Bites with the Healthiest Crust (Gluten Free)
Serves: 4
 

Ingredients
Crust
  • 1 small-medium zucchini
  • 1 medium carrot
  • 1 small-medium yellow onion
  • 1 Roma tomato
  • 2 mushrooms
  • 2 clove garlic
  • ⅓ cup sundried tomato in olive oil
  • 1 cup brown rice flour
  • ¼ cup golden flaxseed meal
  • ¼ cup tapioca starch
  • 2 tablespoons nutritional yeast
  • 1 tablespoon white sesame seeds
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon extra light olive oil
  • ½ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • A pinch of red pepper flakes
Pizza
  • 1 cup Rao’s Arrabbiata Sauce (or other high quality pasta sauce)
  • ½ cup vegan mozzarella cheese (I used Trader Joe’s Vegan Cheese)
  • 1 small-medium red onion
  • ½ red bell pepper
  • 3 mushrooms
  • 1-2 cloves garlic (I used Trader Joe’s fermented black garlic)
  • 5 sundried tomatoes
  • 2 cups spring mix (baby lettuces, baby spinach, arugula/rocket, radicchio)

Instructions
  1. Preheat oven to 350°F (176°C).
  2. Roughly chop the zucchini, carrot, onion, tomato and mushrooms and put it in the blender, along with the peeled garlic cloves and sundried tomatoes. Do a few quick pulses to chop the vegetables up roughly. You don’t want to overdo it!
  3. Once the vegetables are a mush but chunks are still visible, put it through a fine mesh strainer and get rid of about 13 cup of juice from it (keep the juice though, for broth or cooking other things).
  4. Spoon the mush into a large bowl and add the remaining crust ingredients, from the rice flour all the way to the pepper flakes. Stir well until everything is even and well mixed. If you see large chunks, remove them.
  5. Spray some non-stick cooking oil on a couple of oven trays and make thin, flat, round circles out of the vegetable batter. They should not be too thick, otherwise it will take too long to cook. Also, be sure it’s spread out as even as it can be, otherwise some areas may burn before others. If you don’t have enough oven trays, you may have to do them separately.
  6. Bake each tray (should have about 6 round crusts) in the oven for about 15-17 minutes (depending on how thin your crust is), then take the tray out and flip them over. Turn the oven down to 325°F (163°C).
  7. While the crusts are baking, dice the red onion, bell pepper, mushrooms, garlic and sundried tomatoes in small pieces suitable for pizza topping. Mix it together in a bowl.
  8. After the crusts have been flipped, add a spoonful of Rao’s Arrabbiata Sauce (if possible, otherwise use other high quality pasta sauce without added sugar) on top of each crust, then sprinkle a small handful of vegan cheese, and top it with a small handful of vegetable mix (onion, bell pepper, mushrooms, garlic and sundried tomatoes).
  9. Put it back in the oven and bake for another 15 minutes. Once the pizza is out of the oven, throw on the spring mix and serve immediately.


Mini_Vegan_Pizza_Bites_Healthiest_Crust_Gluten_Free_Recipe_012

4 comments

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>