A delicious alternative to dairy, using vegan cheese commonly found in most supermarkets. Makes 1 pizza.
Recipe from Global Kitchen: International Cuisine from exceptional New Zealand restaurants by Lindy Davis, photography by Grant Rooney.
- 1 gluten-free pizza base
- 400 g roasted squash
- oil for baking
- 1⁄2 medium-size red onion sliced
- 1⁄2 can cooked chickpeas
- 1 tablespoon of fresh oregano chopped
- 250 g broccoli florets
- roasted tofu mayonnaise (the recipe for this is in Global Kitchen)
- vegan cheese
- salt
- (Angel Food available in most supermarkets)
Pre-heat oven to 180°C.
Peel and cut the squash into 3 cm cubes, season with salt and lightly coat with oil. Transfer to a baking tray and bake for 20 minutes until tender. Remove and set aside.
Increase oven temperature to 200°C. Sprinkle the pizza base with a small amount of grated vegan cheese (we recommend doing this with all pizzas).
Arrange the toppings onto the base and cover with more vegan cheese. Bake for 45 minutes or until the base is crispy and the topping is properly cooked.
Season with salt and option to finish with tofu mayo (see recipe in Global Kitchen page 226).
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Recipe from Global Kitchen: International cuisine from exceptional New Zealand restaurants by Lindy Davis, photography by Grant Rooney, published by New Holland Publishers (NZ), RRP$49.99, Releasing in October 2019.
