VEGAN/KETOGENIC PIZZA RECIPE скачать в хорошем качестве

VEGAN/KETOGENIC PIZZA RECIPE

INSTAGRAM: RUTHMAYKETO FACEBOOK: RUTH MAY KETO VEGAN/KETO CAULIFLOWER BASE PIZZA W/ PESTO TOPPING PESTO (2 Tbsp = 1 serving) INGREDIENTS: 2 cups fresh basil 25g toasted pinenuts 2 Tbsp nutritional yeast 3 Tbsp Extra virgin olive oil 1 Tbsp water Blend ingredients together in a food processor/blender. Add salt to taste and extra Olive oil for consistency if required. CAULIFLOWER BASE (Serves 2) INGREDIENTS: 1/2 cauliflower florets (382g) 1/2 onion (87g) 1 Tsp ground coriander seeds 1 Tsp fresh sage chopped 1 Tsp fresh rosemary chopped 1 Tsp Extra virgin olive oil Pink Himalayan salt Egg replacement (combine and let it sit until thickened) 1 Tbsp ground flax seeds 2 Tbsp water INSTRUCTIONS: Pre-heat oven to 180 degrees Fan forced Blend raw cauliflower in food processor until it becomes a puree consistency Place the cauliflower in the centre of a clean tea towel and use it to squeeze out the water from the cauliflower In a bowl, combine cauliflower, herbs, spices, salt + oil to form a dough Line a baking tray w/ baking paper Place the mixture ball into the centre of the tray and massage out to make a round pizza base Place in the over for 20-25 mins or until edges of base are brown and crisp Once the base is cooked, remove from oven and add pesto and desired topping Toppings: 68g brussel sprouts, 50g broccoli, 50g spinach, 5g nutritional yeast, 50g firm tofu *If using brussel sprouts, I suggest cooking them before hand to speed up the cooking process Add extra yeast, salt, pepper and chilli for extra flavour! ENJOY Pesto: (makes 8 Tbsp total, 2 Tbsp/serve) 8 Tbsp- 15g net carbs, 70g fat, 103g protein, 1312 calories Cauliflower base: 16g net carbs, 21g fat, 13g protein, 320 calories TOTAL Cauliflower base w/ toppings inc. 2 Tbsp pesto (serves 2) : 23g net carbs, 43g fat, 53g protein, 775 calories ENJOY!