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The Real Deal Veggie Pizza w/ Brazil Nut Cheese

Use the recipe below or check out the Nutritional App to find other quick & easy side sauce ideas. This recipe was adapted from its original recipe to be completely alkaline!



Inspired by: GimmeSomeOven.com


Yields: 4-6 servings

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins


Description:

"Fresh sliced avocado, coated in crispy quinoa "bread" crumbs and baked to perfection. These avocado fries are incredibly tasty and easy to make and are sure to impress the pickiest eaters.


Ingredients:

  • 1 pound cherry tomatoes, whole

  • 1 yellow or white onion, peeled and ends removed, cut into eighths

  • 1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces

  • 1 medium yellow squash, ends removed, sliced in half lengthwise, then cut into 1/2″ pieces

  • 1 carton (8 oz.) mushrooms, cleaned and halved

  • 1/2 Shallot, chopped

  • 4 Tbsp. plus 1 tsp. grapeseed oil, divided

  • 3 Tbsp. lime juice

  • 1 Tbsp. mixed fresh herbs (such as basil, oregano, coriander (cilantro), and/or thyme), minced*

  • cayenne pepper and sea salt, freshly ground

  • Brazil Nut Cheese* **

* optional

**see app for approved foods & recipes


Preparation:


  1. Prepare/set your grill to medium-high heat.

  2. Begin by preparing the shallots for roasting. Place the shallot square of aluminum foil. Drizzle 1 tsp. grapeseed oil over the top of the shallot, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until shallot clove is soft and lightly golden).

  3. In a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 Tbsp. of grapeseed oil and a generous amount of freshly-ground salt and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill pan, and set on the grill grates. Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Remove vegetables and shallot from grill when cooked.

  4. While vegetables are cooking, prepare the dressing. In a small bowl, whisk together 2 Tbsp. of olive oil, lime juice, roasted shallot clove (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (optional) until combined. Add extra salt and pepper to taste.

  5. Transfer vegetables onto cooked alkaline pizza crust, and drizzle with the prepared dressing. Serve immediately. (Or these are also delicious served cold or at room temperature!)


 

NOTES:

  • If you don’t have a grill pan, you can also cook these veggies on skewers, or wrap them in a large pouch of aluminum foil. Or you can also use this recipe to roast them in the oven at 400 degrees F until cooked.

  • You can also totally it this with or without the crust. Just transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing.

  • Optional: For the cheese lover's out there, there is a delicious "Brazil Nut Cheez" recipe on the Ultimate Nutritional Guide App. Download the app today for access to over 200 recipes, guides, and tools for Electric living!



Photo Gallery:

All images courtesy of gimmesomeoven.com & fromsalttopepper.com

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