Remember that epic pizza recipe I promised you? It’s RIGHT HERE! Praise the over-flowing cheeze!

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You might remember from my post a couple of days ago that I have been battling a pretty good fight with gluten free, vegan crust. I just kept reverting to old habits and lemme tell ya, that doesn’t fly!

In general, what happens is I think “I want to make pizza!” but the truth is, I just want to eat the pizza and I get frustrated and give up on the base, opting for the show stopping toppings instead!

-_-

The other day I got sucked down a rabbit hole of information and I began reading for the millionth time in my life about psyllium husk… I flashed back to a conversation I had with one of the owners of a vegan restaurant here where she was talking about using psyllium husk in her bread.

Hmmm… me thinks.
Well, before you know it my kitchen was in what I like to refer to as experimental mode which is really just me getting around saying that it’s an absolute mess!

To be fair, my kitchen is smaller than my personality you guys and it just doesn’t give me the freedom I need to express myself! ;)

OK, so anyways forget all that about the crust that we’ve already conquered here and let me tell you about how to load that puppy up like it’s 1985 again!

I don’t even know what that means but let’s check it out! ;)

What you need:

My famous delicious melty queso cheese! See that bad boy here!

Spinach level

• 1 bunch of spinach
• 1 tsp Pink Himalayan sea salt
• 1 tsp pepper
• 1 tsp coconut oil

Mushrooms

• 1 package wood ear mushrooms
• 1 tsp coconut oil
• 1 tsp paprika

Spicy Veggie Layer

• 1 head broccoli
• 1/2 yellow bell pepper
• ½ yellow onion
• 2-3 garlic cloves
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp cayenne (more if you want more heat!)
• 1 tsp coconut oil

Coconut Bacon

• 2 cups shredded coconut
• 1 tbs liquid smoke
• 1 tsp paprika
• 1 tsp Pink Himalayan sea salt
  

What to do:

• Prepare your layers by first washing and chopping the veg

• After you have your glorious gluten free crust crafted and it’s been baked on both sides gently it’s time to load it up!

• You’re going to slather a bunch of the queso on the crust, don’t be shy

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• Gently sauté the spinach for a couple of minutes

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• While the greens are spicing up, sauté your mushrooms as well

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• If you have more than 2 burners (lucky you!) you can also get the ball rolling on your veggie layer by adding it all to a skillet and covering for a couple of minutes to let it marry into the spices!

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• Next, line the cheesed crust with the gently sautéed spinach

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• Bury the spinach in the veg

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• Top with mushies

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• Mix in a bowl the coconut bacon ingredients, making sure to totally douse all of the flakes in the sauce

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• Load up with coco bacon!

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• Put in the oven for 10-15 minutes. (I did 180’C for 15 minutes because I like my bacon CRISPY!)

ENJOY!

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