Hello, fruit and veggie munchers! It has been quite a while since I posted anything new over here. The reason for this is not a lack of interest or that I have abandoned my lifestyle. It is actually quite the opposite. I am growing healthier and happier each day and cannot wait to get back to filling this blog with some new posts. However, there are always other aspects of life that can take up your time, and that is exactly why I have been absent. I am currently preparing myself to move into a new apartment, which I am really exited about. But with joy come, of course, obstacles which has made time management really difficult.
While I am waiting to set up my new work space I am compiling a few new entries for the future. That way this blog will not look too empty while the moving madness takes place. I hope you will enjoy them!
In the meantime, I will leave the computer and enjoy this lovely crisp Sunday with some delicious veggie pizza.
Recipe for the crust can be found here. I added a bit more water so I could smear the dough out with a spoon. So much easier and did not affect the taste at all.
Tomato sauce, gives enough for 4 big crusts:
500 g crushed tomatoes
½ cup tomato purée
1-2 tsp onion powder
1 tbsp dried Italian herbs
½ tsp freshly cracked black pepper
2-4 tbsp coconut sugar
lemon juice to taste
Put all of the ingredients in a pot and bring to a simmer over medium heat. Taste and adjust with additional seasonings if needed. Then add the sauce on top of your crust and sprinkle on your favourite toppings. Mine were zucchini, cherry tomatoes, red onion, mushrooms, red bell pepper, corn, jalapeño and a few dusts of ground cumin. I then let it bake in the oven at 350-400° F for about 20-30 minutes.
Serve with some arugula or hot salsa. Enjoy your Sunday pizza!