Squash Pizza Crust

1 ½ of shredded squash

Half a cup of potato starch

3 tbsp of chia seed meal

4 minced garlic cloves

2 tbsp of fresh oregano leaves

3-5 leaves of fresh basil

1 tsp of pink salt

1 tsp of black pepper

 

Basil Tomato Sauce

1 cup of Roma tomatoes

1/2 cup of diced white onion

5 minced garlic cloves

2 tbsp of fresh oregano

4-5 leaves of fresh basil

1 tsp of dried thyme

1 tsp of Pink salt (to taste)

2 tbsp of nutritional yeast

1 tsp of coconut oil

 

Coconut bacon 

¼ of a cup of coconut flakes 

1 tsp of liquid smoke

1 tsp of coconut oil

2 tsp of maple syrup

1 tsp of Tamiri soy sauce

 

 

Toppings
 
Mushrooms 

Basil

Cherry tomatoes

Shredded vegan cheese

Directions
Soak chia seed meal with ¼ of a cup of water (whisk) and let it sit for 5 minutes.

Preheat the oven to 300 F. Then take all your crust ingredients and mix (knead) into a bowl. Then form into a pizza shape about 10 inches wide in diameter.

For the tomato sauce take your diced onions and some coconut oil and sauté until translucent and then add your garlic. After a couple of minutes add your finely chopped Roma tomatoes or blitz in a blender. Let this cook for about 8 minutes or then add a ¼ of a cup of water. Add in the rest of the ingredients and let it simmer for another 5-7 minutes. Then let your tomato sauce cool down, pour into your blender and blitz the sauce until it becomes creamy. (Set aside)

Take your coconut bacon ingredients and sauté into a pan for 5-7 minutes. (Coconut flakes become brown color)

Pour the sauce on top of the crust, add some vegan cheese, then your toppings. Add more cheese on top and let it cook in the oven for about 10-12 minutes. Topped with fresh basil enjoy.