Crunchy Mexican Pizza w/Creamy Sauce
Prep time
Total time
Author: The Seasonal Diet
Serves: 2-3
Ingredients
Crust:
- 1 cup sunflower seeds
- ½ cup cornmeal
- ½ cup brown rice flour
- 3 Tbsp. coconut oil
- ¼ + 2 Tbsp. water
- 1 tsp. desired spices (oregano, basil, thyme)
Cream Sauce:
- 1 cup sunflower seeds
- 1 clove of garlic
- 2 Tbsp. lemon juice
- ¼ of a jalapeno, seeded
- ¼ – ½ cup water (start with less then add more)
Toppings:
- ¼ cup basil
- ½ a cup pineapple, chopped
- 1 tomato, sliced
- ¼ cup onions, chopped
- 1 avocado, chopped
- 1 cup pizza sauce
- ¼ cup cilantro
Instructions
- Pre-heat oven to 400°F and line a baking sheet with parchment paper.
- Next in a food processor grind up sunflower seeds until a powder is created, not too long or it will turn into butter.
- Next add remaining crust ingredients into the food processor and blend.
- Pour contents in to a bowl and kneed a few times. Place dough on baking sheet and form into a circle, use a rolling pin or glass bottle to thin out, should still be thick enough to pick up.
- Place crust in oven for 20 minutes.
- While crust is cooking, place ingredients for cream sauce in a high speed blender and blend until smooth. Add contents to a Ziplock bag and cut the lower corner of it. Set side.
- Chop/slice remaining toppings.
- After 20 minutes take pizza crust out and top with pizza sauce, onion and pineapple; place back in the oven for 8 minutes.
- Remove from oven and top with remaining toppings and cheese sauce.
- Slice and serve.
