½medium zucchiniribbon spirals (spiralize on the flat blade)
½medium sweet potatothick spirals
TOPPINGS
1small baby eggplantthinly sliced
1medium button mushroomthinly sliced
Garlic and Chives Cream Cheesepage 150, to taste
1tsponion flakes
Basil leavesto taste
Fermented Hot Chili Saucepage 138, to taste
Instructions
Preheat oven to 375°F (190°C).
Except for the hemp hearts, place all crust ingredients in a food processor and blend until smooth but still slightly chunky.
Transfer crust mixture to a medium bowl and fold in the hemp hearts.
Spread the crust onto a large baking pan lined with parchment paper, about ½ inch (1.5 cm) thick.
Bake crust for 20–25 minutes, checking it after 10–15 minutes to make sure it isn’t burning.
While baking the crust, place the red pepper in a blender and puree. Set aside.
Remove the crust from the oven and allow to cool in the pan for at least 10–15 minutes or until completely cooled.
Spread half of the red pepper sauce onto the pizza crust, then distribute the zucchini ribbons, sweet potato noodles, eggplant, and mushrooms. Add the remaining red pepper sauce and top with dollops of cream cheese and the onion flakes.
Place the pizza back in the oven and bake for an additional 15 minutes, or until the toppings are tender but still crunchy.
Top with fresh basil and chili sauce, and serve.
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