If there’s something hot and fashionable in food, The New Potato is talking about it! From celebrity interviews to featured restauranteurs, they’ve got the scoop on the lifestyle of fashion and food. And their New Year wellness tip? Meatless Mondays with Gardein!
These fashion-foodies are dishing out some deliciously meat-free recipes, with Gardein in the spotlight. This week – BBQ Chick-Less Pizza. Not only is it meatless, but gluten-free too! Check out the recipe from The New Potato below:
– 1 cup Cauliflower, roughly chopped, no stem
– 1/2 cup Ground Almonds
– 1/3 cup Buckwheat Flour
– 1/2 tsp Sea Salt
– 1/2 tsp Black Pepper
– 1/4 tsp Baking Soda
– 1 egg white, lightly beaten or vegan substitute
– 1/2 cup your favorite BBQ sauce
– 2 Gardein Chick’n Scallopini pieces, cooked and cut into bite size pieces
– 1/4 Red Onion, thinly sliced
– 1/4 cup shredded Mozzarella cheese or vegan option
– Red Chili Flakes, to taste
– Cilantro, for garnish
Preheat oven to 375 degrees Fahrenheit.
Place cauliflower in a food processor so that it becomes small rice size pieces. In a bowl mix
together dry ingredients for the crust. Stir in the cauliflower and egg white so that the dough
forms a sticky ball. Press into a parchment lined baking sheet so that the crust is roughly 1/8″
thick. Bake for 15 minutes. Flip crust and continue baking until golden brown, about 5 minutes.
In a bowl, toss 1/2 of the barbecue sauce with chick’n pieces, making sure they are well coated.
Spread the remaining sauce evenly on the pizza crust. Next sprinkle the pizza with red onion
slices and chick’n pieces. Top with mozzarella cheese and red chili flakes. Bake in the oven until
cheese is melted and bubbly, approximately 5-7 minutes. Remove from oven and garnish with
cilantro and extra red chili flakes if desired.
*Cauliflower Crust taken form Jasmine and Melissa Hemsley’s Flower Power Pizza