Gluten-free guilt free vegan pizzas that my kids love
I have recently eliminated all oil for my diet. These potato pizzas have been a favorite in my house and now I figured out a way of making it without any oil.
Potato pizza recipe:
Slice potatoes thick-long ways
Place on baking sheet lined with parchment paper. Flat sides down (for the end pieces)
Bake at 450 for 20 min
Flip and top with no oil tomato sauce, I use plain diced stewed tomatoes that I blend quickly.
Cashew cheese sauce:
Blend 1 cup cashews with 1 cup of water, and 1 tablespoon of nutritional yeast. Fresh or dried garlic and other herbs and spices can be added to the tomato sauce or cheese sauce.
Top with cheese sauce. If the sauce is runny that’s ok it will thicken in the oven. Almond, Brazil or macadamia nuts can be used instead of cashew, I find the cashew is the softest texture.
Bake 10 more minutes or until golden brown on edges.
Brazil nut Parmesan:
1-3 garlic cloves
1 cup Brazil nuts
Salt to taste (optional)
1 teaspoon nutritional yeast (optional)
Chop until fine in blender or food processor. Sprinkle on top before eating. Store extra and fridge.
This recipe is compliant for the McDougall Plan, Starch Solution, the Engine 2 Diet, and other high carb low fat Plantstrong vegan diets. Not compliant for the McDougall Maximum weight loss plan (because of the nuts).