Skinny Crust Pizza
Pizza dough for 1 medium-sized pizza
1 giant pear, sliced
1 cup butternut squash, diced
1 handful of contemporary spinach
Pinch of salt
A number of chopped (caramelized) walnuts or pecans
5-6 sage leaves
1-2 tbsp olive oil
Vegan cheese sauce:
2 tbsp vegan butter
2 tbsp tapioca starch
1 cup additional creamy oat milk
1 tbsp dietary yeast
half tsp garlic powder
1 tsp apple cider vinegar or lemon juice
Beneficiant pinch of salt
Preheat oven to 500 F/250 C.
Soften vegan butter in a sauce pan, then whisk in tapioca flour and oat milk, dietary yeast, vinegar, garlic powder and salt. Carry to a simmer, and maintain stirring till you will have a gooey, bubbly cheese sauce.
In a non stick skillet, caramelize pear slices from each side (I take advantage of a small drizzle of olive oil), and put aside.
In the identical pan, sauté butternut items till fork tender. Add spinach to the recent pan, and stir till wilted. Season each with a pinch of salt, and put aside.
Fry sage with a drizzle of olive oil for 1-2 minutes till crispy.
Roll out pizza dough to desired form and thicknesses, prime generously with cheese sauce, caramelized pear, butternut, spinach and chopped pecans or walnuts.
Bake for about 10-12 minutes or till crust is golden.
High with fried sage, and luxuriate in!
I used a easy selfmade entire wheat dough (entire wheat flour, prompt yeast, salt, water) however you may as well use any retailer purchased dough/flatbread.
Retailer any leftover cheese sauce within the fridge. It would thicken when it cools. Simply add a little bit of liquid and whisk till easy when heating it up.
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