Meatless Monday: Vegan cornbread mini pizzas

These mini pizzas are ideal for Christmas buffets or enjoy them as a quick lunch with a salad. Using cornbread as a base means that they are also gluten free. The bases can be made ahead if time is short.

Vegan cornbread mini pizzas
Makes 12

For the cornbread base

120g cornmeal 
50g rice flour
1 tsp baking powder
2 tbsp organic olive oil
1tbsp lemon juice
200ml almond milk or soya 

For the topping

1 avocado mashed
2 tbsp nutritional yeast
1 tbsp organic olive oil
1 small red onion, peeled and chopped
pinch salt
120g chestnut or button mushrooms, sliced
1/2 red pepper, 
1 tbsp tamari

Prepare the cornbread bases by placing all the dry ingredients in a bowl.  Mix the lemon juice with the milk (it will start to curdle) and add to the bowl with the olive oil.  Mix well to form a batter then fill a bun tin for 12 buns with the batter.  Place in an oven at 200 degrees for 20 minutes until risen and set.  Turn out and place on a rack to cool.  

Meanwhile heat the oil and cook the onion with a pinch of salt (this helps the onion become translucent quicker). Add the mushrooms, peppers and tamari then continue to cook until the vegetables are tender.  

When the bases are cool, mix the nutritional yeast with the mashed avocado and spread over the bases.  Divide the onion, pepper and mushroom mixture between the bases.  Serve.  

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