Lauren Kelly Nutritionist

Better Health, Better Food, Better You

Please give a warm welcome to Maura Knowles who is our Guest Recipe Blogger today!

on April 27, 2012

Maura is the face behind Mac-n-Mo’s Magical Morsels.    Maura created  tasty-healthy morsels for her Dad (Mac), who is diabetic and a heart patient.   Maura Knowles, AKA Mo The Morselist is a Health Coach/baker/recipe developer/writer, who shares easy vegetarian, vegan, gluten-free, low sodium and sugar recipes, sassy stories, healthy living tips and FUN! All recipes are gluten free, low sodium and sugar using whole foods. Most recipes are also dairy-free, corn-free, soy-free and egg-free. Please join the Morselist, eat your morsels and live MORSELICIOUSLY!

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I made this MORSELICIOUS vegan, gluten-free, low sodium, low sugar VEGGIE pizza

and I mean ALL veggies!

Doug and I devoured the entire dish! So, I may need to say serving size 2!

However, it would probably serve 3-4 if you served with a big green salad.

Mo’s parsley pumpkin (seed) pesto pizza with a cauliflower crust

Cauliflower Crust (note, you can also use broccoli)

2 cups of mashed or pulsed cauliflower (if you blend, make sure it doesn’t turn to pulp)

1 tbsp extra virgin olive oil/coconut/hemp(you can add more if you want a moister consistency)

1/4 cup Morselicous Mix

mix well and flatten into pie plate or baking dish.

Isn’t this carrot dish ADORABLE? Thank you, Lee! :)

Now for the toppings:

FIRST the parsley, pumpkin seed pesto:

soak 1.5 cups of pumpkin seeds in water for a couple of hours,

rinse and blend with 1/3 cup water into a creamy consistency.

Add 1.5 cup parsley,

1 clove garlic,

4 chopped green onions,

pepper to taste,

juice of 1 lemon,

2 tbsp oil of choice (I used olive)

Blend well into a pesto and store in glass jar.

Spread a generous amont of pesto around the cauliflower crust and top with

FRESH VEGGIES:

I used 3/4 cup mushrooms

3/4 cup zucchini ribbons*

3 tbsp. hemp seeds,

6 chopped sun dried tomatoes (which I soaked in hot water)

and 3/4 cup vegan cheese (feel free to add more)

Bake at 325 for 35-40 minutes, until cheese bubbles..

Note: this will not be easy to pick up with your hands like GLUTEN pizza, so carefully

serve and eat with a fork. Serve with a nice green salad.

To make zucchini ribbons, use a vegetable peeler and voila- pretty ribbons!

http://maura-knowles.healthcoach.integrativenutrition.com/

Thank you SO much Maura for this amazing recipe!  Please go visit Maura on Facebook and go follow her blog here!   🙂

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