Roasted Vegetable & Cornbread Pizza

Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
With an overabundance of local CSA vegetables I kind of made this up on a whim last week in an effort to use as many vegetables as I could. Let’s just say the accidental recipe was delicious! It was so delicious I thought I’d give it a second try, with some recipe worthy tweaks, and a presentation worth sharing with you all :)

Roasted Vegetable & Cornbread Pizza
Crust
2 cups cornmeal
1 1/2 cups oat flour (or buckwheat, almond, etc.)
1 cup water
1 egg
2 Tablespoons extra virgin cold pressed olive oil
2 teaspoons baking soda
1/4 teaspoon Himalayan Pink salt
Topping
2 cups shredded raw cheddar cheese
2 handfuls of small tomatoes
1 red pepper
1 long green pepper
1 yellow button squash
1 onion
handful of okra
1 head of garlic
2 sprigs of fresh basil
extra virgin cold pressed olive oil
Himalayan Pink salt

Mix all dry ingredients in a large mixing bowl. Add in wet ingredients, combine thoroughly, and roll out onto a parchment covered pizza pan. Bake at 350 degrees Fahrenheit for about 20 minutes. Keep oven at 350 degrees for roasting the vegetables.
Chop all vegetables and toss with olive oil and salt. Roast vegetables in a large cast iron skillet for an hour stirring every 20 minutes. Top cornbread crust with roasted vegetables and shredded cheese and bake for another 10 minutes. Enjoy!

Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com
Roasted Vegetable & Cornbread Pizza : ImmerWachsen.com

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Mint Chocolate Fudge Pies

It’s that time of year! Christmas baking and treats galore. Last year I made several raw goodies to get through the season healthy and satisfied. Hopefully this year’s addition will encourage healthy eating on into next year. This pie is basically fudge in a crust. So good and ooey gooey!



Mint Chocolate Fudge Pies
Crust:
2 c oat groats
1/2 c coconut sugar
1/2 c water
2 t olive oil
1/2 t Celtic Sea salt

Filling:
1 c cashew butter
1 c honey
1/2 c cacao powder
2 t mint extract

Grind oat groats into flour. Process all crust ingredients and spread into pan (or pans). Dehydrate for a few hours or just until the crust is no longer sticky. For the filling, process all ingredients until oil just begins to separate (this is when it becomes fudge-like). Fill crusts and refrigerate. Enjoy!



Merry Christmas!