Quick Easy Pizza (The QEP)

Quick Easy Pizza
Serves 1
10 minutes preparation 10 minutes cooking time
Ingredients
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1 wholegrain Lebanese flat bread
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1 medium to large tomato
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1 clove garlic
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Fresh herbs thyme, basil & oregano
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Sliced capsicum [pepper]
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Sliced button mushrooms
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Sliced red onion
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4-5 black olives
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Salt & pepper to taste
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Vegan parmesan cheese (see recipe below)
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Optional: barbeque sauce or alternative
Method
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Heat oven to 180c (350f)
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Prepare tomato by cutting into quarters and slicing off the seeds and cutting everything up into small dices including the seeds. I have found it’s easier to dice it using this method.
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Finely chop up garlic and herbs. Put aside a small number or herbs for decoration. Add the remaining herbs and garlic to the tomato and dice up the whole mixture together.
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Slice up capsicum, mushrooms and red onion. Don’t use too much, you don’t want to overcrowd your pizza.
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Assemble your pizza by putting the flat bread on a pizza tray, then spread over the tomato mixture and top with vegetables and olives.
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Bake in oven for 10 minutes or until base is crusty and top is cooked.
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Sprinkle over vegan parmesan cheese, herbs, salt and pepper all to taste. Best eaten immediately!
Vegan Parmesan Cheese
5 minutes preparation
Ingredients
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1/2 cup cashews
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1/2 cup nutritional yeast flakes
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1 tsp garlic powder
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1/2 - 1 tsp sea salt
Method
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Place all ingredients in a blender or grinder and process into a fine crumb.
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Store in an airtight container in the fridge for up to 1 month.