National Vegan Pizza Day!

Hey everyone!  I don’t know if you know, but today is National Vegan Pizza Day!  Now, I understand a lot of you reading this probably aren’t vegan and that’s ok because you are going to love this deliciousness anyway!  No really, I mean it.  And to blow your mind even more, I’m going to tell you that this pizza is…healthy!

No, no, no, wait!

Where are you going?

Don’t run away- I promise it’s delicious! 

Really! 

Delish! 

Now don’t lie- you are kinda curious.  I mean, after all, how often can you say you ate a pizza and didn’t feel guilty afterwards?  Not very often! 

And another great thing about making pizza?  It’s easy to change things up and adjust the ingredients- no need to panic if you don’t have something- just substitute it out for a different topping.  You love broccoli and want to add more?  Then do it!  Hate garlic?  Skip it!  It’s all good!  Now quickly though- make this!

Vegan Pizza Day!!

 

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1 Sweet Potato

12 Garlic Pieces (or one entire clove)

Olive Oil

½ Tomato, chopped

1 tsp Herbs de Provence

1 ½ cups of Swiss Chard, chopped

½ cup Broccoli, cut into small florets

½ cup Sliced Crimini Mushrooms

2 sprigs of both Thyme and Spicy Oregano

Crust:

2 Cups of Spelt Flour

1 Packet of Dry Active Yeast

½  tsp salt

1 tsp Olive Oil

2/3 Cup Warm Water

Preheat oven to 400 degrees F.

Scrub sweet potato with warm water and pierce a few times
with a knife. Wrap in tin foil.

Remove any outer skins from garlic pieces and toss with some olive oil.  Wrap in tin
foil.  Place both sweet potato and
garlic into oven.

Remove garlic after 20 min.  Leave in sweet potato for another 30 minutes (50 min total)
or until you can easily pierce potato with a fork.

While the potato and garlic cloves are baking you can go
ahead and start the crust.

Mix together the dry ingredients, then add in the warm water
and olive oil, kneading it all together until the dough forms a ball.  Cover the bowl with a towel and place
in a warm spot until ready to use.

When the sweet potato has been removed, raise oven
temperature to 425.  Wait for the
sweet potato to cool a bit before removing the skin.  Mash the potato with a fork, then add the chopped tomato and
the herbs de provence and mix until thoroughly combined (makes approx 2 cups).

Now for the fun part!

Lightly coat a pan with some olive oil, then take the dough
and spread out onto pan, using your hands (or a rolling pin if you want)- I
added a little oil to my hands to prevent it from sticking to me.

Spread the sweet potato, tomato mixture over dough, then
layer on the swiss chard, broccoli, roasted garlic, crimini mushrooms and fresh
herbs. (*side note- to prevent burning, I would recommend tossing each topping with just a little bit of olive oil- just a bit though!)

Place in oven and bake for about 20 minutes.

Remove and try not to burn your tongue from eating it too soon! 

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