A TWIST ON THE AVERAGE PIZZA
Recipe by Charissa & Co.
A meal transformation game, I prefer not to tell my clients to flow some strict arbitrary ridged set of rules with strict dietary guidelines.
Instead we focus on the simple things, simple ways we can incorporate healthier food choices. It is about the Why more than the how.
Why we choose better foods is just the start to us naturally finding our unique ways in crowding out those processed foods. Think of adding in, rather than taking out. By adding in, I mean, replacing something that is not so healthy with something more wholesome.
Example, When your choices are limited (for instance, when you’re out and about most of the day, or eating at a workplace cafeteria), how can you plan for “a little bit better” while still being realistic, and without trying to be “perfect”?
This will look different to each of us, however the aim is not perfection, the aim is to do just a little bit better.
So, I swapped out a usual pizza with something that is different than the average pizza… Of course this is just an idea, the whole point behind this is for you to experiment in your own unique way as to what would be just a little bit better.
Baked cauliflower pizza is also another favourite of mine.
- 250g Chestnut mushrooms
- 1 Cup pre-soaked sunflower seeds
- 1 Cup pre-soaked pumpkin seeds
- 1/2 Cup soaked chia seeds
- 1 Tsp Liquid amino’s from Braggs
- 1/2 Tsp fresh chopped chillies
- 1 Bunch fresh coriander
- 1 Serving of Nuzest Smooth Vanilla Clean Lean Protein
- 2 Tbsp Nutritional yeast
Tomato Paste dressing:
- 2 medium tomatoes, chopped.
- 1/2 cup sun-dried tomatoes, softened.
- 1 teaspoon oregano.
- Fresh Rosemery
- Fresh Basil
- 1 teaspoon yacon syrup or 2 medjool dates.
- Pinch of Celery salt
- Pinch of fresh pepper
Tahini cheesy lemon dressing:
- 1/2 Cup Tahini dressing
- 1 Whole Lemon juiced
- 2 Tbsp Nutritional Yeast
- 1 Tbsp runny macadamia nut butter
- 2 Tbsp balsamic dressing
Blend all the ingredients for the base tougher until dough consistency. Once achieved, you can start shaping out your pizza’s onto your dehydrating sheet.
Dehydrate at 45C degrees for 15-18hour or bake in your oven at a low temperature of 50 to 60 degrees for 8 hours or more.
The longer you dehydrate or bake, the more crispy the base.
Choose your favourite toppings and make your own cheesy tahini dressing or your tomato dressing ** see my recipe above for dressing.
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