Vegan Meatball Pizza by @HealthyLittleVittles 🍕 Tag someone who loves pizza!
3 cups cassava flour 3 teaspoons psyllium husk flour 3 tablespoons date/coconut sugar 1/2 teaspoon salt 1 packet (2 teaspoons) pizza yeast + 1 cup warm water 1.5 cups water 1/4 cup olive oil + more for your hands and coating the dough
Vegan Italian Meatballs 5 ounces baby portabella mushrooms 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) cooked lentils (or 15 ounces of lentils prepared by you) 1/2 cup red onion, diced 4 tablespoons tomato paste 2 tablespoons vegan Worcestershire sauce 1/2 cup Vegan Parmesan Cheese 1 tablespoon dried Italian Seasoning 1/4 cup flaxseed meal 1/4 cup hazelnut/almond flour 1/4 cup cassava flour 1 teaspoon fennel seeds 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon pepper.
Toppings vegan mozzarella cheese vegan parmesan cheese
Vegan Italian Meatballs sliced red onion sliced tomato fresh basil leaves fresh sprouts
Preheat your oven to 400 degrees F. Make your Vegan Italian Meatballs. While those are baking, make your pizza dough. Proof the yeast for about 10 minutes according to yeast packet directions. Meanwhile, whisk all dry pizza crust ingredients together in a large bowl. Add the wet ingredients and gently knead until a dough forms. Roll the dough ball in your hands coated with olive oil and then place back in the bowl, cover with a damp towel and allow it to rest while the meatballs finish baking. Increase the oven temp to 500 degrees F. Roll out your pizza dough to about 16-18 inches into the shape you desire. Drizzle olive oil over the crust and sprinkle with vegan parmesan cheese
Spread your favorite sauce on the crust, not too much, as it might make the pizza soggy. Glob/sprinkle your favorite vegan mozzarella cheese on top of the sauce, then more parmesan. Layer on the thinly sliced red onion and tomato. Add fresh basil leaves. Finally, add the Vegan Italian Meatballs. Bake in the oven for 20-30 minutes.
You don’t want your meatballs to burn, so you may want to bake the pizza for 15 minutes, then add the meatballs and return to the oven to bake the remaining 15 minutes.
Remove from the oven and add the fresh sprouts, fresh basil leaves, more vegan parmesan cheese, and red pepper flakes (if desired). Store leftovers in the fridge and enjoy within a couple of days.