Roasted Vegetable Double Cheese Pizza

1 Courgette (zucchini)
1 Pepper (capsicum)
Large handful cherry tomatoes
2 cloves of garlic
2 Tbs chestnut flour
1/2 ball buffalo mozzarella
2 Tbs maca parmesan cheese (recipe below)
3 Tbs coconut oil
  • Check directions to make maca parmesan cheese first before starting this recipe.
– Heat 1 Tbs of coconut oil in a small pan on medium heat, chop up garlic gloves and add once oil is melted.
– Heat 2 Tbs coconut oil on medium/high heat in frying pan.
– Cut tomatoes in half, and place in the pot with garlic, stir, and cover until tomatoes full soften.
– Cut courgette and peppers into thin strips, and carefully place in heated oil in frying pan to fry, flip once they brown off.
– Once tomatoes are liquidised, turn heat to low, add chestnut flour and stir until sauce thickens.
– Turn off heat but continue to stir.
– Place vegetables on paper towel to absorb excess oil.
– I usually leave tomato sauce to cool, or you could put it in the fridge, but if you’re hungry, spread over your pizza bases, add vegetables, and both cheeses (tear apart buffalo mozzarella ball).

Maca “Parmesan” Vegan Cheese

 Crumbly, cheesy, and tasty…

  • I use a food processor for this recipe.

– ½ cup walnuts

– ½ cup sunflower seeds
– 2 Tbs nutritional yeast
– ½ teaspoon salt
– ½ Tbs olive oil
– 1 Tbs Maca powder


– Quickly blitz sunflower seeds and walnuts until chop up evenly, then add all other ingredients into food processor.

– Blitz until everything starts to stick together slightly, but still crumbles like Parmesan.
– Done!

Store in airtight container in the fridge for 5 days.

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