VEGAN PEPPERONI PIZZA

In last weekend’s Burger vs. Pizza poll on Facebook (deciding which would be the recipe posted on Monday), the Vegan Buffalo Burger narrowly came out on top. But there is no need to be disappointed for the pizza lovers because here is already the runner-up: my Vegan Pepperoni Pizza.

Pepperoni Pizza seems to be consistently near the top of lists with favorite comfort foods. And it’s understandable – take a crust, throw pepperoni and cheese on top, bake, done. So simple. However what can you do when you want it meatless and dairy-free?

Instead I was looking for a homemade plant-based option. I found it in using thin zucchini slices that I marinated overnight in a spicy hot sauce mix. I used, for example, sambal ulek – a raw chili paste – and a bit of tamari, and balsamic vinegar.

It depends a bit on just how spicy you like your zucchini-“Pepperoni” (or “zucchironi”?!?) In fact, I also put the mix in the oven at medium temperature for a couple of minutes before I stored the zucchini-“Pepperoni” in the fridge – but I’m sure this is not essential. Just keeping it marinated will do.

INGREDIENTS
FOR THE CRUST:

• 8 oz (250 g) gluten-free flour
• 1/2 cup (120 ml) water
• 1 Tbs olive oil
• 2 tsp aluminum-free baking powder
• pinch salt

FOR THE TOPPING:

• 2 Tbs tomato paste
• 2 zucchini
• hot sauce
• 2 Tbs tamari
• 2 Tbs balsamic vinegar
• vegan cheese

INSTRUCTIONS
PREPARE THE ZUCCHINI “PEPPERONI”:

1. Wash and thinly slice the zucchini.
2. In a baking dish, mix hot sauce with tamari and balsamic vinegar. Add the zucchini and mix, so that they are covered well.
3. .....................................

for full instruction please see : www.contentednesscooking.com

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