Ingredients (Two Servings)
Veggies:
- Two carrots
- One stalk of celery
- One onion
- 1-2 cloves of garlic to taste
- Cremini Mushrooms ( You can always exchange with your choice of mushroom)
- Your choice of beans, I chose pinto beans. ( I suggest a high protein bean)
Pantry:
- Olive oil or avocado oil
- Bouillon cube
Other:
- Store bought flat bread, pita bread, or something similar to use as pizza crust. Choose a bread with high protein.
- Your choice of cheese, I used vegan parmesan.
Step One:
Preheat oven to 400° peel carrots and slice into rounds, thinly slice one stalk of celery, peel and dice one onion. Peel and mince garlic. Half the Crimini mushrooms. Drain and rinse the beans.
Step Two:
Add one tablespoon of oil to a medium saucepan. Set to medium-high heat. Place the sliced carrots, sliced celery, diced onion, and minced garlic on the saucepan. Cook veggies for three to four minutes (or until soft).
Step Three:
Add your choice of beans, a bouillon cube, and one half cup of water to the saucepan. Stir until the cube dissolves, about 1 to 2 minutes.
Step Four:
Add all ingredients into blender, and blend. If mixture is too thick add a little bit of water. This is your veggie pizza sauce!😋
This recipe makes two servings of veggie pizza sauce. If you only make one pizza, put the other half in a sealed container in your fridge. This usually lasts two to three days.
Step Five:
Smooth all ingredients over pita bread. Put your choice of cheese, I used a vegan parmesan. Put veggie pizza in oven for 5 to 10 minutes or until slightly browned.
Hope you enjoy💕
XOXO - Katie