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August 06, 2013

Juicy miso veggie pizza with pomegranate drizzle, gluten free

This one is a keeper.

2 gluten free pizza crusts, medium to small
3 large organic carrots, chopped
3 organic zucchinis, chopped
2 sweet white onions, diced 
3 garlic cloves, crushed
1 TBSP ras el hanout
Dark paprika and sea salt
Sweet white miso paste
Pomegranate molasses 
Parmesan or cashew cheese

1. Lather pizza crust with miso and sprinkle paprika.
2. Sauté veggies in water and coconut oil for 10 to 15 minutes, until soft yet still with a tiny crunch. Add spices.
3. Top pizza with veggies.
4. Garnish with fresh Parmesan or cashew cheese.
4. Bake at 190 for 15 minutes.
5.After you pull from the oven drizzle with pomegranate molasses, ever so slightly.

This is so delicious!!! I hope you enjoy!

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