Monday, February 3, 2014

Veggie Juicer Pulp Pizza with Wild Mushrooms, Fennel and Kale Pesto

I'll admit, this is one of my more kooky inventions - but it tastes delish!



What I used for my pizza crust was vegetable pulp that was left over from juicing in a juicer. It kills me to throw away all that perfectly good veggie pulp, so I had to come up with something to make with it. This pizza crust was a great choice, it doesn't really taste like anything after being baked off... All the flavors for this dish are overwhelmed by the wild mushrooms, fennel and kale pesto. I've already got some more plans in mind for future juicer pulp recipes... 




Just realize this "pizza" isn't going to be anything like your traditional cheesy, crispy crust pizza. It's just shaped as a pizza pie, but you have to use a fork and knife to eat it - the crust is very delicate. It's a dish you'd cook for some of your brave, veggie eating friends (like I did) - they are sure to enjoy this far from traditional, veggie packed pizza pie :)

I had a blast cooking and creating this dish with my friend Melissa #pulpheads

Veggie Juicer Pulp Pizza with Wild Mushrooms, Fennel and Kale Pesto
February 5th, 2014

  • 2 cups veggie pulp from juicer (I used pulp from left over celery/kale/carrot/beet juice)
  • 1/2 cup oats
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1/4 cup nutritional yeast
  • pinch salt
  • kale pesto
  • 2 cups wild mushroom mix (shiitake, oyster, chanterelle, portobello)
  • 1 head fennel (about 1 cup), sliced thin
  • 1/2 sweet onion, sliced thin
  • 1 tbsp balsamic vinegar reduction glaze
  • 1 tbsp tamari, or soy sauce
  • pinch red chili flakes
  • 1 tbsp good olive oil (optional)
  • truffle oil for garnish (optional)
In VitaMix or food processor, blend together veggie pulp, oats, onion powder, garlic powder, nutritional yeast and salt together to form "dough". Preheat oven to 350 and lightly grease a pizza stone or large cookie sheet. Using fingers and hands, lay out pulp dough to form shape of a pizza. Bake in oven for about 15  - 20min until slightly hard to touch. Meanwhile, saute onions, mushrooms, fennel, balsamic vinegar, tamari, chili flakes and oil together. Remove pie crust out of oven, and top with kale pesto, and sauteed mushrooms/onions/fennel mixture. Bake for additional 15 - 20 minutes and serve! Be gentle when cutting slices, and use a thin spatula. Drizzle with good truffle oil... 

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