Greetings plant munchers. I finally put the peanut pulp I had after making HOMEMADE ROASTED PEANUT MILK to good use. Nothing edible goes to waste in our kitchen.

And oh boy this recipe makes the perfect base for a healthy pizza topped with tomato sauce made from fresh ripe tomatoes, yummy crispy veggies and vegan mozzarella cheese I found in a store earlier.

Though I am usually not to keen on buying processed foods, when I saw a package of vegan grated mozzarella in the supermarket I just had to try it.

Next mission will be making my own. Though I have made mozzarella cheese before (click here for the recipe), it never came out in a consistency to grate it. If any of you have made gradable vegan cheese before, all tips and tricks are welcome.

HOMEMADE PEANUT PULP CRUST PIZZA (DAIRY- AND GLUTEN-FREE)

INGREDIENTS (SERVES 2)

Peanut pulp crust

2 cups peanut pulp
1 tbsp psyllium husk
2 flax eggs (1 egg = 1 tbsp flax meal + 3 tbsp water)
*1/4 cup tapioca flour
1.5 tbsp extra-virgin coconut oil
1/2 tsp baking powder
Himalayan pink salt, dried oregano, and dried thyme to taste

FYI: Psyllium is a soluble fiber. It is derived from the seeds of Plantago ovata, an herb mainly grown in India. It's used as a dietary supplement and thickening agent of gluten-free baked goods. Psyllium absorbs water and becomes a viscous compound that benefits constipation, diarrhea, blood sugar, blood pressure, cholesterol, and weight loss.

Tomato sauce

3 cups tomatoes, chopped
1/2 cup onion, finely chopped
2-3 cloves of garlic
Chili pepper or chili paste to taste
Himalayan pink salt, black pepper, dried rosemary, dried oregano, and dried thyme to taste

FYI: Leftover sauce can be frozen for later. Feel free to make some more.

Toppings

Grated vegan cheese
Sliced onion
Chopped jalapenos
Chopped eggplant
Sliced bell pepper
Cooked chickpeas

DIRECTIONS

Peanut pulp crust

Dry peanut pulp in a oven on low heat or use a dehydrator if you have one. When dry add to a blender until pulverized.

Make flax eggs by mixing flax meal and water. Let sit for 5 to 10 minutes to thicken.

Combine all ingredients for the pizza crust and knead well until the dough comes together in a ball.

Preheat oven to 350°F or 175°C. Line a baking sheet with baking paper. Lightly grease the paper with a little oil or dust with gluten-free flour. Using a rolling pin or bottle, roll out the dough in a thin layer. Slightly flour the rolling pin to avoid the dough to stick to it.

Bake for 10 minutes or until slightly browned before adding toppings.

Tomato sauce

Heat cooking oil over medium heat. Saute onion until soft. Add chili and garlic. Cook for 1 minute more before adding the tomatoes. Season with herbs and spices to taste and cook until sauce-like consistency. Then either blend the whole mixture or half of it. I like little chunks in my sauce so I blended half and combined with the non-blended part. Up to you.