Meatless Monday: Grain-Free Pizza

I stumbled upon the website Deliciously Organic when I was looking for a marshmallow recipe.  When I saw the ingredients for this pizza I thought that there was no way this could actually make a crust.  It turned out to be good!!  I changed the recipe a bit.... here is what I did.


1 1/2 cups unsalted sunflower seeds

2 roasted bell peppers (I used red)

1/2 teaspoon dried herbs (I mixed basil, parsley, and rosemary)

1 cup Parmesan shredded or ground in a food processor

salt and pepper to taste

First, roast your peppers.  Preheat the broiler in your oven and place the rack close to the top.  

Put the peppers on a baking sheet lined with aluminum foil.  Place under the boiler until the skins begin to turn black.  Using tongs, turn the peppers until all sides have been roasted. 

Then put the peppers in a deep bowl and cover with the aluminum foil.  Let them sit for around 10 minutes.  When they are cool enough to handle, peel off the skin and remove the steam and seeds.  

Preheat the oven to 300 degrees and place a pizza stone or baking sheet in the oven to heat up (make sure to move the rack down to the middle of the oven after using it to broil the peppers)

In a food processor, add the sunflower seeds and process until they are finely ground.  Add the roasted peppers, and parmesan. Process until smooth.  Add salt and pepper if needed.  

(I actually liked how this tasted by itself and thought it might make a good dip for vegetables or chips!)

Scoop 1/4 cup of the mixture onto a sheet of parchment paper.  Spread to make about a 6-inch round.  Place in the over on the preheated pizza stone or baking sheet.  Bake for 20 minutes.

Remove the crust from the oven and top with


, goat cheese, and

pumpkin-seed pesto

.  (You can use whatever toppings you like)

Bake for 10 more minutes 

Remove from the oven and let it sit for a couple minutes before transferring them onto a plate.  

It is important to use only 1/4 cup mixture and to spread it out so that you get a crispy crust.  If it isn't crispy enough for you then you can cook it longer.  

This makes a good amount of crust, so if you do not use it all in one night it will stay good in the refrigerator for a few days.  The crust can also be made ahead, which is a great time saver!