Happy MORSELICIOUS Meatless Monday!
Hope everyone had a wonderful Passover/Easter/Spring Weekend!
Any progress on your ideas to DEFEAT DIABETES?
Today, are you in for a TREAT!
I made this MORSELICIOUS vegan, gluten-free, low sodium, low sugar VEGGIE pizza
and I mean ALL veggies!
Doug and I devoured the entire dish! So, I may need to say serving size 2!
However, it would probably serve 3-4 if you served with a big green salad.
Mo’s parsley pumpkin (seed) pesto pizza with a cauliflower crust
2 cups of mashed or pulsed cauliflower (if you blend, make sure it doesn’t turn to pulp)
1 tbsp extra virgin olive oil/coconut/hemp(you can add more if you want a moister consistency)
1/4 cup Morselicous Mix
mix well and flatten into pie plate or baking dish.
Isn’t this carrot dish ADORABLE? Thank you, Lee! 🙂
Now for the toppings:
FIRST the parsley, pumpkin seed pesto:
soak 1.5 cups of pumpkin seeds in water for a couple of hours,
rinse and blend with 1/3 cup water into a creamy consistency.
Add 1.5 cup parsley,
1 clove garlic,
4 chopped green onions,
pepper to taste,
juice of 1 lemon,
2 tbsp oil of choice (I used olive)
Spread a generous amont of pesto around the cauliflower crust and top with
I used 3/4 cup mushrooms
3/4 cup zucchini ribbons*
3 tbsp. hemp seeds,
6 chopped sun dried tomatoes (which I soaked in hot water)
and 3/4 cup vegan cheese (feel free to add more)
Bake at 325 for 35-40 minutes, until cheese bubbles..
Note: this will not be easy to pick up with your hands like GLUTEN pizza, so carefully
serve and eat with a fork. Serve with a nice green salad.