Healthy Potato Crust Mini Pizza
Ingredients for the base
- 2 cup roughly chopped gold potatoes
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp maple syrup
- 1 tsp sea salt
Ingredients for the sauce
- 1/2 cup tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp raw honey
- 3-4 tbsp water
- sea salt and pepper, to taste
Toppings:
- cashew cheese with tomatoes and basil
- 3-5 slices heirloom tomato
- 2-4 leaves fresh basil
Ingredients for the Cashew cheese
- 1 cup raw cashews, soaked overnight
- 1/4 cup lemon juice
- 1 garlic clove
- 1 tbsp parsley, tightly packed
- 1/2 medjool date
Preparation
- Preheat oven to 400F.
- To make the base, add 2 inches of water to a medium-sized pot and add a steaming basket. Steam the potatoes for 25-30 minutes until soft. Remove and place the potatoes in a food processor with the garlic powder, onion powder, maple syrup and sea salt. Blend until smooth.
- Line a baking tray with parchment paper and spread the mixture on top using a wet spatula, making 3-4 mini pizzas. Place in the oven for 15-20 minutes until lightly browned. Remove and pat down with a spatula.
- To make the cashew cheese, place the soaked cashews, lemon juice, garlic, parsley, date, sea salt and pepper into a food processor and blend until smooth, scraping down the sides as you go. Set aside.
- Make the tomato sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, water, sea salt and pepper.
- Take the pizzas out of the oven and spread the tomato paste on top. Arrange the toppings on each of the potatoes, then place in the oven for another 5 minutes.
- Add the fresh toppings like basil, tomatoes, avocado, spinach and lemon juice. Serve immediately.
