Fathead Pizza — Plantbased

Pesto and mozzarella — plantbased

FatHead Vegan Pizza

• Preheat the oven to 200 C or 400 F
  • (makes 2 individual pizzas or 1 large to share)

• 250 g Vegan Cheese, homemade or store-bought, grated
• 60 g Cashew cream cheese or store-bought Vegan Cream Cheese
• 180 g Almond flour
• 1 T Baking Powder
• 2 Flax Eggs

(2 T flax seeds, ground into meal . Mixed with 5 T hot water)

1. Make the Flax egg.
2. In a mixing bowl, add the two cheeses.
3. Mix
4. Add the dry ingredients
5. Add the Flax eggs
6. Mix

Shape

1. Use silicone baking mats or baking/pizza sheet paper
2. Divide the dough into 2 for two individual size pizzas or one large
3. Cover the dough with another silpat mat or sheet of baking paper
4. Press or roll flat
5. Remove the top paper and use wet hands to shape the edges into a more pleasant looking form with less surface area to over-brown.
6. Bake the crust, without toppings at first, with the paper or silicon under the pizza
7. Bake for 10 minutes
8. Remove and top with traditional tomato pizza sauce or Plantbased Pesto
9. Top with Plantbased homemade Mozzarella or other store bought vegan cheese, grated

Health Benefits of Flaxseeds

• 3 grams protein per serving
• 4 grams fiber
• High in omega-3 fatty acids
• Aids with digestion

#veganketo