I’m not sure when it happened, but it did. I lost my sense of childhood wonder and I can’t seem to find it – if I had to guess though I would say it’s probably buried under the 13″ of snow that fell in Toledo over the past 48 hours.
I remember waking up in the middle of the winter as a child, running to the living room, and flipping on the television to see if school was cancelled. It never was. Hey I’m not bitter or anything but as an adult when the roads clothes, or classes are cancelled and the buildings you work at close it’s a freakin’ nightmare!
Snow days an adult usually mean two things. #1 You’re going to have to deal with falling behind on everything. #2 It’s going to be way too cold when the dogs want you to take them on their walk!
With all this cold – all I want to do is have a nice big slice of pizza delivered right to my door – vegan pizza of course - but I can’t find it in my heart to make some poor pizza guy deliver during the #snowpocalypse
I guess I’ll just have to break out one of my favorite recipes – zucchini quinoa pizza crust! What I love about this is that it’s a gluten free and packed with calcium from the zucchini. Plus any recipe where you can just throw all the ingredients into a blender is a good recipe to me (see: lazy).
Oh and if you didn’t hear – that dang groundhog (though I love animals) saw his shadow… so that’s 6 more weeks of
hell winter. Yay! I think this is going to be the recipe that I continue to fall back on until I’m able to fully recover. So by July…
If you’re looking to survive the winter (or even the summer if you’re lucky enough to live in one of those places where it’s summer all year round) – give this recipe a try. I’m sure you’ve love it!
- 2 Small Zucchini, chopped (~2 Cups)
- ½ Cup Quinoa
- ½ Cup Oats
- 1 tsp Baking Powder
- ¼ tsp Salt
- 1 Cup Magic Tomato Sauce
- 3-4 oz Mushrooms, Sliced
- 1 Red Pepper, Chopped
- Nutritional Yeast to Season
- Preheat the oven to 425 degrees
- Place the quinoa into a bowl and cover with boiling water, let sit for 5-10 mins and drain, but do not dry.
- Place the zucchini, quinoa, oats, baking powder, and salt into a high powdered blender or food processor and blend until smooth.
- Slightly oil a pizza pan (or a cookie sheet if you wanna be fancy like I was!) and pour the "batter" onto the pan.
- Spread to a thin fairly uniform layer and place in the oven for 10-12 minutes. Flip the crust and cook the other side for the same amount of time. (When you flip it might break a little bit or stick, don't worry, no one said it has to be perfect!) It's going to brown a bit, that's okay.
- Take the pizza crust out of the oven and get ready to add the toppings!
- Simple Pizza Recipe
- Layer the Tomato Sauce, mushrooms, and chopped peppers on to the crust and put into the oven for another 10-15 minutes until the edges start to crisp.
- Take out and sprinkle with a generous amount of nutritional yeast.
- Slice it up and enjoy!
- Tips and Ideas
- It's okay to let the edges of the crust burn a little bit, it doesn't taste bad and it adds a nice crunch!
Don't be afraid to include your favorite vegan cheese sauce if you're looking for a nice twist!
The crust is easier to flip if you make two mini pizzas, a large pizza is going to take a little bit of "expert" coordination to flip (I did two mini pizza, cause I'm no expert haha!)
I’d love to hear from you! Are you dealing with the aftermath of this crazy snow storm?
What are you eating to stay “happy” throughout this insane blizzard?