Special Diets | 10 June 2016Noodle Pizza Share article facebook twitter google pinterest When you think about spiralizer recipes, you probably don’t think pizza. This amazing recipe from Nourishing Noodles will change your mind. Sweet potato and zucchini spirals top a delicious chickpea crust. You’ve got to give this one a try! Serves 2 CRUST 1 15.5-oz (439 g) can organic cooked chickpeas, drained 1/2 cup (120 ml) water 1 tsp cumin powder 1/2 tsp paprika 1 pinch sea salt flakes 1/4 medium zucchini, diced 1?3 cup (56 g) hemp hearts SAUCE 1/2 large red bell pepper (capsicum), roughly chopped NOODLES 1/2 medium zucchini, ribbon spirals (spiralize on the flat blade) 1/2 medium sweet potato, thick spirals TOPPINGS 1 small baby eggplant, thinly sliced 1 medium button mushroom, thinly sliced Garlic and Chives Cream Cheese (see below), to taste 1 tsp onion flakes Basil leaves, to taste Fermented Hot Chili Sauce (see below), to taste Preheat oven to 375°F (190°C). Except for the hemp hearts, place all crust ingredients in a food processor and blend until smooth but still slightly chunky. Transfer crust mixture to a medium bowl and fold in the hemp hearts. Spread the crust onto a large baking pan lined with parchment paper, about ½ inch (1.5 cm) thick. Bake crust for 20–25 minutes, checking it after 10–15 minutes to make sure it isn’t burning. While baking the crust, place the red pepper in a blender and puree. Set aside. Remove the crust from the oven and allow to cool in the pan for at least 10–15 minutes or until completely cooled. Spread half of the red pepper sauce onto the pizza crust, then distribute the zucchini ribbons, sweet potato noodles, eggplant, and mushrooms. Add the remaining red pepper sauce and top with dollops of cream cheese and the onion flakes. Place the pizza back in the oven and bake for an additional 15 minutes, or until the toppings are tender but still crunchy. Top with fresh basil and chili sauce, and serve. Garlic and Chives Cream Cheese Makes 2 cups (500 g) INGREDIENTS 1½ cups (200 g) cashews 2½ tsp cold-pressed extra virgin olive oil 1 cup (235 ml) water 1 tsp garlic powder 3 tbsp fresh lemon juice 1 tsp sea salt flakes 3 tbsp nutritional yeast flakes 1 small handful chopped fresh chives Add the ingredients, except for the chives, to a blender and process into a perfectly smooth cream cheese. Transfer the cheese into a large bowl and fold in the chopped chives. Store in an airtight container in the refrigerator for up to 1 week. Fermented Hot Chili Sauce Makes 1–1½ cups (250–350 ml) Cooking time: 4–6 weeks (of waiting) Special equipment: food scale INGREDIENTS 14 oz (400 g) fresh chili peppers (I used mostly yellow cayenne and 3–4 bird’s eye) 3 medium cloves garlic, finely chopped Sea salt flakes (see step 2 for amount) Raw apple cider vinegar (see step 10 for amount) Cut the stems off the chili peppers. If desired, remove the seeds to reduce their heat. Weigh the chilies with a food scale and calculate 2 percent of this weight, to figure out how much sea salt to add (the recommended amount is 8 grams but you may need more or less depending on your calculation). Roughly chop the peppers and add them to a clean jar (this is the jar in which they will ferment, so it should be large enough to hold the chilies covered in water). Add the garlic, sea salt, and enough water to the jar to cover the chili peppers, plus an extra ¼ inch (6 mm). Make sure all ingredients are submerged. Stir the contents of the jar using a wooden or ceramic spoon, then cover the jar with cheesecloth or a paper towel and secure with an elastic band. Place the jar in a cool, dark place, away from direct sunlight. Check the jar approximately every other day to see if any white mold forms on top. If there is white mold and it doesn’t smell bad, simply remove the mold with a clean wooden or ceramic spoon, then rinse the spoon and stir the chili mixture. Re-cover the jar and place it back in the cool, dark place. To make sure that the chilies are fermenting, check for tiny bubbles forming either on top or throughout the chili mixture. Fermentation is complete when these tiny bubbles stop forming. This takes between 4 and 6 weeks, depending on temperature. When fermentation is complete, add the entire mixture to a blender and process until puréed. Strain the purée through a fine sieve and press it with a spoon to get as much juice out as possible. Reserve the juice. Measure the juice from the straining (I had close to 1 cup/220 ml of pure hot liquid gold) and add half of that amount in apple cider vinegar (I added close to ½ cup/110 ml). Place the freshly fermented chili sauce in an airtight jar or bottle and refrigerate. It will be ready to consume the next day, after the flavors have had time to combine. Keep refrigerated until you use up all of the sauce. Tip: Mix the leftover chili pulp (what is left after straining the juice in step 9) with 2–3 tablespoons olive oil, place it in a small airtight jar, and refrigerate. This by-product is best used within 2–3 weeks and is beautiful when cooked in soups, stews, and other amazing warm meals. Buy from an Online Retailer US: UK: Put your Spiralizer to work to create fun, meatless meals in minutes! With our increasingly busy lives, it’s hard to find the time to eat healthy and to incorporate all the nourishing fruits and vegetables we need into our diets. Weeknight meals tend to be loaded with carbs that don’t provide the nutrients we need for energy. So how do you get the yummy comfort of a bowl of noodles without the carbs? Author Chris Anca, founder of Tales of a Kitchen, can show you how to make delicious, nutritious vegetable noodle meals in just minutes using a spiralizer! Whether you’re vegan, vegetarian, low-carb, or just looking for easy and healthy meals to add to your menu, Nourishing Noodles has all the recipes you want. Turning vegetables into noodles takes just a few minutes with a spiralizer, so these recipes are also quick and easy to make for any night of the week. From carrots and zucchinis to squash, cucumbers, and apples, you can transform your ordinary produce into a delicious bowl of noodles and dress it up with sauces, dressings, and any of your favorite add-ins. Slice into nearly 100 vegetarian recipes, including: Carrot Noodles with Zesty Garlic Sauce Ranch Noodle Salad with BBQ Almonds Butternut Squash Pancakes Coconut Cinnamon Carrot Cakes and more! Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.
