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Pizza on a cleanse? YUP. 

OK, so it may not be the cheesy kind of pizza you are perhaps used to, but we promise it's a delicious compromise (plus thankfully it's still doughy!). Oh, and obviously it's super c l e a n, paleo, grain-free, dairy-free, sugar-free etc etc [basically, all the body-loving stuff]. 

Ingredients

BASE:

  • 2 cups roughly chopped sweet potato [1-2 medium sweet potatoes]
  • 1 1/2 cups almond meal [sub for Teff flour if avoiding nuts]
  • 1 egg [sub for flax egg if vegan]
  • 1 tbsp coconut oil 
  • 1 tbsp chia seeds
  • pinch himalayan salt 
  1. Pre-heat the oven to 350F [around 180C]
  2. Steam the sweet potato until nice and soft, then mash it up! [That's the fun part!]
  3. In a large mixing bowl, mix all the dry ingredients together. Make a 'well' in the middle and add in the wet ingredients & mashed sweet potato. Mix well, then combine with the dry ingredients to create a dough. 
  4. Roll the dough into a ball, and place in the fridge to cool down a bit [around 15 minutes. This makes the dough easier to roll]. 
  5. Roll the dough into the best pizza-like shape you can [I used a little dash of almond meal and some baking paper on top of the dough to roll it out and prevent it from sticking to everything!] -- I went for the 'rustic' look.

TOPPINGS:

  • ANYTHING YOU WANT ;-)
  • 1 onion sliced and sautéed
  • 2-3 gloves of garlic [vampire killer level]
  • 1 sliced tomato [if avoiding nightshades, sub for some dark leafy greens, hello kale!] 
  • fresh rosemary [sub basil and/or oregano]
  • 1/4 cup of cashew cheese** [I subtracted the water to create a more crumbly mix-- but if creamy cheese floats your boat, roll with that]
  1. Lightly sauté the onion with a dash of coconut or olive oil and 1 tbsp of sunflower seeds and shredded kale leaves. Add garlic once the onion has browned, and turn off heat. 
  2. Throw all the toppings on the pizza [if using tomato, just slice it fresh], add the sauté mix, fresh herb(s) and finally, CASHEW CHEESEEEEE. 
  3. Put the pizza in the oven and wait patiently for 20-25  minutes-- until cooked through. 
  4. Sprinkle MORE cashew cheese on (why not!?) and serve / eat-it-all !

Written by Paige Gregor — February 26, 2017

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