This is taken from Brendan Brazier's Thrive Diet book. For those of you who do not know, Brendan Brazier is a professional Ironman triathlete, vegan, and developer of Vega foods, a line of whole food supplements. His whole premise is whole foods, soy and dairy free, everything as unprocessed as possible. Sounds delicious? Well, most of his recipes are. Some of the most interesting are his pizzas, as they are very far from a traditional, bready thin crust pizza. These are often cripsier crusts made from a variety of veggies and seeds and often contain a lot of protein.
This is my favorite pizza I've tried of his. The miso gravy is unreal and can be used in other dishes besides pizza. For extra protein and vit B I sprinkled on some nutritional yeast over the crust after the gravy.
Sweet Potato Sesame Pizza
1 cup ground sesame seeds (grind in coffee grinder until a fine powder, but not until a paste)
1 cup grated sweet potato
1/2 cup chickpea flour
1/4 hemp or coconut oil
1 tbsp chopped garlic
1 tsp dried basil
sea salt to taste
Preheat oven to 300F
Put everything into a food processor until mashed up nicely. Spread on a pizza pan (that has been previously lightly coated with oil, preferably coconut) till desired thickness.
1 tomato, sliced
1/2 onion, diced
1 cup chopped red pepper
1/2 cup grated beet
1/2 cup chopped green onions
1 tsp oregano (or 1 tbsp fresh)
1 tsp thyme (or 1 tbsp fresh)
After spreading as much gravy as you see necessary onto the crust, throw the veggies on and put in the oven for about 45 minutes, longer if you want, but try not to overcook the veggies.
Green Tea Miso Gravy
As quoted in the book, "This flavorful gravy delivers probiotics for digestive health". How nice.
2 tbsp coconut oil
1 onion, diced
3 tbsp ground sesame seeds
1 tsp finely ground green tea leaves (do the same way as the sesame seeds)
1 cup brewed green tea
1 1/2 tbsp brown rice miso pastes
Heat coconut oil in frying pan over medium high heat. Add onion and ground sesame seeds, lightly fry. Add the ground tea leaves, brewed tea, and miso paste; stir well. Keep stirring until desired consistency reached.
Makes 2 cups and can be refrigerated up to one week.
I found that I needed to turn up the heat to get it boiling a bit more to reduce it quicker, and it turned out fine. Don't be afraid to do this.