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