|It's National Vegan Pizza Day! Nom! Nom!|
I'm an avid lover of broccoli- well known fact about me. So it's no surprise that for National Vegan Pizza Day broccoli steals the show. Almost. Remember the amazing pumpkin pistachio cream from weeks ago? It serves as the perfect sauce to nooch drenched broccoli. The flavors are downright gratifying and rich- very a gourmet deliciousness.
Broccoli & Pumpkin Pistachio Cream Pizza Ingredients and Preparation
1 cup broccoli, steamed
1/4 cup nutritional yeast
1/4 cup red onion
2 tablespoon almond milk
1 teaspoon garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 cup pumpkin pistachio cream
Preheat oven to 350 degrees.
Grease baking sheet any way desired - olive or coconut oil or nonstick spray.
|Mix warm broccoli with nutritional yeast, red onion, almond milk, garlic, salt, black pepper and paprika.|
|Lay out pizza dough onto baking sheet however way desired (mine is all funky) and layer pumpkin pistachio cream on top.|
|Add broccoli and red onions. Bake for 20-25 minutes.|
|Doesn't look like much difference- but broccoli is brown and pumpkin pistachio cream is a deeper orange shade.|
|Sprinkle crushed pistachios for extra texture and prettiness.|