Raw Mini Pizza with Spiraled Cucumber Salad

Four months after finding out about my notable gluten intolerance, I am finally ready to commit. It’s been a pretty awkward dance back and forth between strictly gluten free and ‘a little bit shouldn’t hurt’, but I’m going to take a crack at making gluten free vegan (GFV is actually a term FYI) as yummy and maintainable as possible.

After making this decision, I finally made it down to a delightful little local (South Surrey) grocer, Antony & Sons Inspiring Foods, that I’ve been hearing about for months. One of the gems I found was a gluten free vegan raw pizza crust by a super inspiring company called Tao Organics. I grabbed one, continued on with my guided tour of the store (!), and headed home to make this quick and easy creation.

Ingredients: for one yummy pizza

3 big leaves of basil

1/2 avocado

1 Tao Organics Raw Pizza Crust

4 baby tomatoes

1 tsp chopped red onion

1 tbsp chopped basil

1 cup of spiralled cucumber

2 tsp of grated purple carrot

3 slices of thin cucumber

1 tbsp olive oil

1 squirt of lemon juice

1 tbsp lime juice

1/2 clove garlic, minced

1 pinch of cayenne (easy does it)

salt and pepper

1 tsp pumpkin seeds

Method:

Mash the avocado in a bowl with the lime juice, salt, pepper and cayenne until it’s spreadable. Top one pizza crust with a dollop of the avo sauce, and place the two big basil leaves on top. Spread some more sauce on top of the leaves, and arrange the cucumber, sliced tomatoes, pumpkin seeds and grated carrot on top.

On the side, place the cucumber spirals in a pile and top with the chopped basil, red onion, olive oil, lemon juice and a nice rock salt. Crack some pepper over both for added flavour.

Super simple! This is an excellent quickie meal and the pizza can also be made into little appies to serve to pals.

Stay tuned for more easy gluten free delights!

Love,

~The Vegan Project

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