Vegetarian Converting Quiche (GF Vegan)

Three potlucks in, and this recipe is still a hit! If you've been missing quiche, or just like yummy food, give it a try!

Vegetarian Converting Quiche

Makes 2 9” Quiches, Serves: 8-16

Ingredients:

2 blocks firm tofu, drained and squeezed

1 cup unsweetened plain soy milk

1/2-1 tablespoon red miso paste*

1/2-1 tablespoon low sodium tamari

1 heaping tablespoon nutritional yeast

1 tablespoon unsalted tahini

1 cube vegetable bouillon

2 pinches white pepper

2 pinches nutmeg

1 pinch black pepper

1 pinch smoked paprika

1.5 teaspoons turmeric

1 teaspoon black salt

1 smidgen paprika

2 1/2 cup finely chopped broccoli (about one small crown)

3 cups diced baby bella mushrooms

2 medium shallots, finely diced

2 tablespoons grapeseed oil

10 medium Sage leaves, finely chopped

18 medium Basil leaves, finely chopped

2 frozen vegan pie crusts of your choice

Garnish with cherry/grape tomatoes

* Miso Master Organic is the brand I use. Found at most Smith's, Sprouts, Whole Foods and Natural Grocers. They are all gluten-free. You can sub yellow, white, and other miso without issue.

Directions:

Heat one tablespoon of oil on medium. Dice and sauté shallot for 5 minutes, until soft and caramelized.

Add to 10 cup food processor. Drain and cut your tofu blocks in half. Squeeze and add to food processor.  Add miso, tamari, tahini, and bouillon cube - blend for one minute. Add spices and nutritional yeast - blend. Add soy milk, half the basil, and black salt - blend until smooth and creamy.

Chop broccoli and mushrooms. Dice sage and remaining basil.

Heat one tablespoon of oil on medium. Sauté vegetables uncovered on medium low for 8 minutes, adding the sage in the last few minutes. Add the basil and remove from heat.

In a large mixing bowl add half of the veggies and cream filling, fold, then add the rest and mix.

Evenly dole into pie crusts. Bake at 425 for 40 minutes.

Let sit for 15-20 minutes before cutting and serving.

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Smoky Sauce or Cheesy Dip (GF vegan, oil-free)

This sauce is super easy to whip up if you have a high-speed blender. And it's highly versatile! I have used this on pizza, pasta, sandwiches, and crackers. I've tried fancy stovetop recipes for similar sauces and in my opinion they aren't really worth the time when you can get this flavor and texture so readily.

Yields: 3 cups

1 cup raw cashews

1 cup boiling water

1 can organic white beans (partially drained, not rinsed)*

2 tbs organic mild miso paste
1/4 cup nutritional yeast flakes

5 cloves roasted garlic

5 drops mesquite liquid smoke
1/2 tsp onion powder

1 tsp dried chives

1/2 tsp Italian herbs

1/4 tsp smoked paprika

Few dashes cayenne

Black pepper, to taste

* I used Simple Truth from Kroger/Smith's; your can of white/cannelini/great northerns might be slightly more watery or thick

Start by boiling 1 cup of water in an electric kettle. To a high-speed blender, add 1 cup of cashews and the boiled water. Open the can of beans and use the lid to drain off any excess liquid on top, but preserve the liquid keeping the beans in the can. Add all remaining ingredients to the blender. Blend on medium-high until smooth and fluffy. Add pepper to taste. I found the salt from the beans and miso to be enough.
Now get out there and slather stuff with this deliciousness!

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Jeweled Curry Rice and Braised Peppery Tofu

Serves: 6-7 | Prep time: 10 min | Cook time: 35 min

2 cups basmati rice

4.5 cups water

1 cup frozen peas & carrots

1 cup fresh corn kernels

1 onion, finely diced

2 tbs curry powder

1 tsp onion powder

1/2 tsp sea salt

1/2 tsp black pepper

1/4 cup vegetable broth

1.25 cups roasted cashews

3/4 cup unsweetened raisins
1/2 cup cilantro, chopped

Rinse and scrub rice. Add to a rice cooker with all the water plus a pinch of salt and dash of curry powder. Steam for 30 minutes.
Meanwhile, sauté all remaining ingredients using the veggie broth, starting with the onions and spices, adding the cashews and raisins last. Sprinkle with fresh cilantro and stir into rice when done.

2 blocks firm tofu, pressed

1-2 tbs virgin coconut oil

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and pepper, to taste

Press firm tofu overnight. Cut and toss with spices. To a nonstick ceramic or cast iron pan, add the oil over medium-high heat. Cook the tofu until golden, about 2.5 minutes on each side, then cover and turn off heat to finish cooking. Serve aside the jeweled rice.

Enjoy :)

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Savory Rice Bowl (GF Vegan)

Yes, this recipe requires that you start two days in advance, but it's well worth the wait for some of the best tasting tofu ever. Plus most of the prep time is inactive. So let's get to it!

Serves: 3 | Prep time: 15-20 minutes | Cook time: 30 min

Main ingredients:
3 cups cooked rice
3 sweet potatoes, cubed
1/2 lb brussels sprouts, halved
1 block extra firm tofu, cubed

Marinade:
1/4 cup low-sodium tamari
4 tbs apple cider vinegar
2 tbs pure maple syrup
1 tbs filtered water
3 drops liquid smoke
1 tsp onion powder
1 tsp garlic powder
1 tsp red chili paste
1/4 tsp black pepper

Special sauce:
1/3 cup nut or seed butter (tahini, peanut, etc)
3-4 tbs filtered water
1 tsp red chili paste

Cut a slit in the packet of tofu and let the water drain out. Place in the freezer overnight. In the morning, remove the tofu and let it thaw during the day. Then squeeze out any remaining liquid and cut into 1x1" cubes. It might crumble a bit because it was frozen but that's fine.
In a ziplock bag, mix the ingredients for the marinade. Add the tofu cubes and zip after removing the air. Turn over a few times to coat with the marinade and put in the fridge overnight.

Preheat oven to 400F. Line a baking sheet with a Silpat mat and add the tofu with any remaining marinade. Spread out and cook for 25-30 minutes, stirring once.
Meanwhile, wash and peel your sweet potatoes. You can leave it on but to me the texture was unpleasant in the bowl. Cut into small cubes. Chop the ends off your brussels sprouts and any wilted leaves should fall away. Cut in half and place in a steamer with the sweet potatoes. Cook for 15 minutes, stirring once. If necessary, depending on your steamer, they may need another 5 minutes.

In a small bowl, mix the ingredients for the special sauce. Set aside. In a large bowl add the rice, sweet potatoes, brussels sprouts, and tofu. Toss gently and serve into bowls. Drizzle the special sauce on top. Enjoy! :)

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Savory Veggie Lasagne (GF Vegan, low fat, soy-free option)

I make this lasagne twice a year - once for my dad's birthday and once around New Years. This recipe is sure to wow family and friends with its combination of savory flavor and creamy texture. No one can tell the ricotta is plant-based and everyone asks for seconds. Dig in!

Serves: 4-6 | Time: 1h 20m

Staples:

7.5oz/230g no-boil lasagne noodles*

2-3 jars of tomato basil sauce

1/2 cup fresh basil, ribboned

1/2 tsp red pepper flakes

Extras:
5 handfuls of baby spinach, shredded

2 roasted sweet peppers, diced
1 medium sweet onion, diced

1 large zucchini, ribboned

1 cup mushrooms, sliced

2 large carrots, ribboned

Ricotta filling:

1 cup cauli-alfredo sauce
1 package of firm tofu

3 tbs nutritional yeast

1/2 lemon fruit juice

3 tbs fresh basil leaves
1.5 tsp garlic powder
1 tsp onion powder

1 tsp kosher salt

1/2 tsp pepper 

Parmesan topping:

1/3 cup roasted salted cashews

3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* Tinkyada, De Boles, and Orgran have great gluten-free lasagne. They can be purchased through Amazon, iHerb, or at select stores. Even though they don't say no-boil, Orgran are instant (as stated on the back). You can use wheat pasta if you prefer.

* Soy-free option: If you have an allergy, or just want an even lower fat lasagne, you can use the Alfredo sauce recipe to make a mashed cauliflower paste. All you have to do is leave out most of the liquid - so use a food processor instead of a blender - and add the basil.*

Start by chopping all your basil. Next we'll make the ricotta. Drain a package of firm tofu (don't press) and place in a bowl. Add all the spices and lemon juice. Mash well with a fork. Add in the basil and stir. Set aside to marinade.

Turn your oven to 400F and deseed the peppers. Wash and place on a small baking sheet. Roast for 40 minutes. Meanwhile, prepare your desired vegetables. I left the spinach, carrots, and zucchini raw. The onions and mushrooms I sautéed.

In a 13x9 inch casserole dish, spread a thin layer of tomato sauce. Cover with lasagne noodles. Smear on a thin layer of ricotta. Top with zucchini strips, sliced carrots, sautéed onions, mushrooms, roasted pepper, and shredded spinach. Scantily cover with a small amount of tomato sauce. Repeat twice for a total of three noodle layers.

The top level will covered in leftover veggies, sauce, and the parmesan. I don't like burnt edges so I always make sure there is enough sauce on the sides.

Bake for 45 minutes at 400F. I covered the lasagne with aluminum foil for the first 30 minutes.

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Chole Bhature (GF V HCLF)

I love Indian night at our house! My dad and I love a good curry. My mom? She can't handle the heat. If you can't either then don't make this dish because cutting back on the heat would be chipping away at the foundation of the dish.

Serves: 4 | Time: 25-45 minutes

Main ingredients:
3 cups cooked chickpeas
1 cup low-fat coconut milk
1 tsp cumin powder
1/8-1/4 cayenne powder
1/2 tsp turmeric
1 tsp garam masala
1 tsp amchur/mango powder
1/2 tsp black or pink salt
1 cup filtered water

Paste ingredients:
1 pint of grape tomatoes
1/2 medium red onion
1/2 inch ginger
1 tsp garlic powder
1 tsp green curry paste

Tempering spices:
2 bay leaves
2-3 whole cloves
a pinch of asafoetida/hing
1 tsp cumin seeds or 1/2 tsp ground cumin
2 inch cinnamon or 1/2 tsp ceylon cinnamon
2 green cardamom or 1/8-1/4 tsp cardamom powder
2-3 black peppercorns or 1/4 heaping tsp black pepper

Garnish:
1/3 cup chopped cilantro

Soak 1-1.5 cups of dried chickpeas overnight. Cook for 30 minutes and strain. Alternately use 2 cans of precooked chickpeas. Rinse and drain those, if using. Set aside.
Blend the ingredients for the paste in a food processor, set aside. If you're sensitive to onions, like me, then I suggest cooking the onion first.

Add the tempering spices to a hot pan and stir for a few minutes. Pour in the paste and bring to a simmer. Stir in the chickpeas.
Add the spices, water and coconut milk. Stir and cover. Simmer for 15 minutes.

Serve with coconut or plain basmati rice and garnish with chopped cilantro. This is also great with flatbreads. I steamed some carrots which my mom said was a nice touch.

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Banana Date Muffins (GF Vegan, soy free, oil free)

Ever find yourself with a lot of ripe bananas? Sure, you could freeze them and make ice cream or a smoothie, but why not do what mom did? Make banana bread! Minus the eggs, milk, and who knows what else ;)

Yields: 14 muffins or 12 muffins and 2 ramekins | Time: 40 min

1/2 cup buckwheat flour*

1/2 cup coconut flour

1/2 cup millet flour

1/4 cup brown rice flour

1 tbs baking powder

2 tsp ceylon cinnamon

4 very ripe bananas, mashed

1 cup plain applesauce

1/2 cup plant milk

1/4 cup + 2 tbs water

8 pitted medjool dates

2 tsp vanilla extract

* I buy coconut and brown rice flour, but it is healthier to mill your own. I have a coffee grinder that I use to make millet, buckwheat, teff, and other flours.

Preheat the oven to 400F/205C

Sift together the dry ingredients in a bowl. In a small food processor, add the dates and water. Blend until smooth. In a large mixing bowl, mash the bananas and add all the wet ingredients. Stir. Add half the dry ingredients to the wet, stir, and repeat. Stir well as the mix will be thick.

In a silicone muffin tray, spoon in the mix. I filled them almost completely because gf banana muffins don't rise as much as others. Brush two ramekins with coconut oil and add the remaining batter.

Bake for 30-32 minutes or until a toothpick comes out clean. Let cool (about 30 minutes) before removing.

Enjoy with a refreshing glass of plant milk!

Adapted from:

http://blog.fatfreevegan.com/2006/01/banana-date-walnut-muffins.html

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Blueberry Banana Teff Porridge (GF Vegan)

I've found a new breakfast option that's perfect for that winter weather! Personally I love a warm bowl of porridge when it's cold outside, and it's a lot cheaper than a fruit-centered meal.
This recipe features teff. The world's smallest, mineral-rich grain. I ordered a bunch to make injera (shown here) and now I'm experimenting with other recipes.
There are many variations for this teff porridge, but here are two of my favorites.

Serves: 1 | Time: 20 minutes

Blueberry Banana

3/4 cup unsweetened plant milk
3/4 cup frozen blueberries
1/2 cup whole grain teff
1/2 cup filtered water
1 tbs maple syrup*

2 small bananas, sliced
10 pecan halves, chopped
1 tbs raw hemp hearts

* make sure it's pure

In a medium sized pot, mix together the teff, plant milk, water, and maple syrup. Place over a medium heat, covered, and stir every 5 minutes.
Meanwhile, chop the bananas and ready your toppings. In the last 2 minutes of cooking, stir in the blueberries.
When thick, pour the porridge into a bowl. If you like a thinner consistency, 15 minutes should be an adequate cooking time. Top with your goodies. Enjoy!


Red, White & Blue

3/4 cup unsweetened plant milk
1/2 cup whole grain teff
1/2 cup filtered water
1 tbs maple syrup

6 raw pecans/walnuts
1 tbs raw hemp hearts
1 med banana, sliced
4 strawberries, sliced
10 blueberries

Follow the above instructions, using your brain to make the necessary changes/additions ;)

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Spelt Berry Salad (Vegan, oil free, raw option)

I made this salad for a party today and it was a big hit with even some picky eaters. I lucked out!

Serves: 3 | Time: 10 min

2.25 cups sprouted spelt berries

2/3 cup chopped pecans/walnuts

1/2 cup dried cherries

1/4 cup 100% juice*

1/2 large apple, diced

2 celery stalks, sliced

3 tbs red wine vinegar

Salt & pepper, to taste

* I used a cherry and apple juice mix

Wash and soak 1.75 cups of spelt berries. Drain and let sit on the counter under a cloth for 36 hours, with one to two rinses. If you would like to eat these raw, I would recommend sprouting them for at least 48 hours (with an additional rinse).

Add to a pot with 4 cups of vegetable broth. Bring to a boil and then simmer for 55 minutes. Drain off any excess liquid and add the grains to a bowl. Add the fruit juice and vinegar, then chill the grains in the fridge (or bring to room temperature).

Chop all the ingredients. Add to a serving bowl with the cooled grains and dried cherries (sub chopped dates, if you prefer). Toss.

Add a crack of pepper and salt. Also pairs well with this feta cheese but I'm too lazy.

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Ethiopian Extravaganza (GF HCLF Vegan)

We're off!

Ethiopia is an ethnically and ecologically diverse country on the east coast of the African continent. Evidence suggests that it was from here that Homo sapiens set out for the Middle East and beyond. So let's return to our roots with a bounty of simple, healthy food.


Kik Alicha (Split Peas in Turmeric Sauce)

Serves: 4 | Prep Time: 5 min | Cook Time: 45 min

3.5 cups of water
1 cup dried split peas
1/2 med onion, minced
1/2 tsp ground turmeric
1/2 tsp granulated garlic
1 inch ginger or 1 tbs ginger paste
1/4 cup chopped cilantro (optional)

Add 3 cups of water and the rinsed split peas to a pot. Cover and bring to a boil. Crack the lid and reduce heat to medium-low. Simmer for 45 minutes.
Meanwhile, sauté your onion in a little water for 5 minutes. Add the spices and cook for another minute. Add to the cooked peas with the rest of the water.
Sprinkle in the cilantro in the last few minutes. Add salt and pepper to taste.


Atkilt Wot (Cabbage Stew)

Serves: 4 | Prep Time: 10 min | Cook Time: 30 min

1/2 head cabbage, shredded
5 gold potatoes, julienned
3 large carrots, julienned
1/2 med onion, chopped
1/2 cup veggie broth
1 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/8 tsp sea salt

Chop all your veggies. In a large, nonstick pan add the cabbage and cook for 5 minutes on a medium-high heat. Add some veggie broth and the rest of the vegetables with your spices. Stir and cover. Cook for the remaining time, over medium heat, stirring every 5-10 minutes. Add the remaining veggie broth as needed.


Beet Salad

Serves: 4 | Prep: 5 min | Cook: 5 min

1 can of sliced beets
Juice of 1/2 lemon*
2 inches of jalapeño*
1/4 tsp garlic powder
Salt & pepper, to taste

* I used a lime
** I used a serrano pepper

Drain the beets. You can also use fresh beets, but I didn't have any. Add to a small bowl with the lemon juice. Cut off a piece of your pepper. Remove the seeds and mince. Add to the pot and cover. Cook on medium-low for 5 minutes.


Injera

Yields: 8 flatbreads | Inactive time: 24+ hours | Cook time: 40 min

3 cups teff flour
4 cups filtered water
1 tsp pink rock salt

I milled my own flour from whole grain teff. Because it is the world's smallest grain the amount of grain to flour is almost exact.
Whisk the teff flour and water. Cover with a tea towel secured with a rubber band. Store in a warm part of the kitchen for at least 24 hours (up to 5 days).
Add salt and whisk. Heat a non-stick griddle or tava. Pour roughly 1/2 cup of batter onto the pan and swirl. Cook for 5-6 minutes on medium-low heat. A large lid can be placed over the griddle to help steam the bread.
Injera does not need to be flipped. Yay! When the bread starts to pull away along the edges it is almost ready. Cut 8 squares of wax paper. Place one on a plate and use a spatula to transfer the injera.
Repeat with the remaining batter until you've made all the flatbreads.


To serve, use the injera as you would a plate. Arrange three circles of food around the plate. Roll a second injera in case you need extra. Tear of pieces of the spongy bread and use it as a spoon to scoop up the food and sop up any juices.

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Roasted Veggie Ricotta Pizza (GF Vegan, soy-free option)

My mother loved the lasagne I made last week so much that I started toying with the idea of a lasagna pizza. I've never heard of a pizza with ricotta on it before, but I didn't see any reason why it wouldn't work so I tried it out. No disappointment here! It was a little messy, so we ate with a fork and knife, but if the pizza had a thick crust it would've been sturdy enough to eat with your hands.

Bon appetit!

Yields: 2 14" inch pizzas | Time: 45 min

Ricotta:

1 package silken tofu*

3 tbs nutritional yeast

3 tbs fresh lemon juice

3 tbs fresh basil leaves
1.5 tsp garlic powder
1.5 tsp onion powder

1 tsp himalayan salt

1/2 tsp black pepper 

Toppings:
1 roasted sweet pepper, sliced
1 cup cubed butternut squash
2 cups of broccoli florets
1 small zucchini, diced
1 small onion, minced
3/4 cup pizza sauce
3 tbs chopped basil 

Parmesan:

1/3 cup roasted salted cashews

3 tbs nutritional yeast flakes
1/4 tsp himalayan pink salt

* firm tofu works too but you have to add 3 tbs of water
** for those with soy allergies it is also possible to make this using cashew ricotta, but it's very high in fat, so I'd recommend making this alfredo cauliflower mash instead.

Mix the ingredients for the ricotta well with a fork or potato masher and set aside.
Chop the veggies and steam the onion, broccoli and butternut squash for 20 minutes.
If you don't have jarred roasted peppers then you can make one (or a ton) by simply deseeding a pepper and placing it skin-side down on a tray and baking for 40 minutes at 400F.
For these pizzas I used pre-made thin crusts from Trader Joe's. Typically I pre-bake my crust for at least 10 minutes before adding the toppings, but it wasn't necessary this time.
Smear on a thin layer of tomato sauce, spread the ricotta with a spatula/spoon, sprinkle on the basil, veggies and parmesan.
Bake the pizzas for 24 minutes at 400F.

Enjoy :)

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Veatballs + Corn Spaghetti Review (GF Vegan, soy free, oil free)

These Italian style veatballs pair well with various sauces and are simple to make. Plus they're packed with nutrients! I hope you enjoy them as much as my family did :)

Prep: 30 min | Cook: 45 min | Makes: 14 veatballs

1 cup cooked black rice

1/2 cup cooked millet

1/4 cup gf rolled oats

1/3 cup chopped pecans*

1/4 cup organic corn meal**

1 heaping tsp Italian seasoning

1 tsp garlic powder

1 tsp onion powder

1/2 tsp sweet paprika

1/4 tsp mustard powder

1/4 tsp ground cumin

1/4 tsp black pepper

1/4 tsp sea salt

2 tbs vegan cheese

2 tbs fresh lemon juice

2 tbs pure maple syrup

1 tbs + 1 tsp tamari***

1 tbs veggie broth

* If you have a nut allergy, you can use 1/3 cup of sunflower seeds instead.

** If you don't have corn meal, you can use brown rice or chickpea flour. Any flour works if you're not gf!

*** I buy low sodium Tamari because it's GF, but you can use soy sauce if you don't mind, or make your own vegan version of this sauce.

Cook your rice and millet, if you don't have day old grains in the fridge. In a pot, add all of your ingredients except the maple syrup, vegan cheese, and corn meal. Stir over a medium-low heat for 5 minutes until the spices are well combined.

Preheat your oven to 400F. Add the heated mixture to a large food processor, then sprinkle in the corn meal and vegan cheese. Pulse blend a few times. On a low speed, turn the machine on as you pour in the maple syrup. Don't overmix - you should be able to tell when it is beginning to come together.

Line a medium-sized baking sheet with a Silpat mat. Remove the blade from your food processor and get a spatula ready. Spray your hands lightly with water and begin to form your meatballs. They should be about 1.5-2 inches in diameter. If they are too small, they will not stay as moist.

Bake for 15 minutes, turning halfway through if you desire a more even browning (they will cook through either way). Turn off the oven and crack the door, letting the balls rest for 10 minutes. This is the perfect time to cook your spaghetti!

I recently bought 10 pounds of Heartland GF spaghetti and am very impressed by the texture. Most gluten free pastas stick together or fall apart, but this one cooked up very nicely and tasted good too.

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BBQ Sauce and Two Stellar BBQ Recipes (GF, low fat)

This BBQ sauce is a healthier alternative to store bought ones out there, it's easy to whip up, and it is also guaranteed to be vegan. It can be enjoyed on burgers, for dipping, and much more.

For the sauce, you'll need:

1 can (6 oz) tomato paste

3/4 cup of filtered water

3 tbs raw coconut sugar

1 tbs Worcestershire sauce*

2 tsp apple cider vinegar

1 tsp thai red chili sauce

1/2 tsp garam masala

1/2 tsp onion powder
1/2 tsp garlic powder

3 drops liquid smoke

* I buy this vegan one but there are also options on Amazon

Combine all the ingredients in a medium-sized pot and whisk. Cover and turn heat to medium low, simmer for 10 minutes, stirring occasionally. The sauce will thicken over time.

Sloppy Joes

Serves: 2-3 | Time: 30-45 min

To make the sloppy joes you'll need to freeze a package of firm tofu overnight. Let it thaw during the day and then cut open the package. Drain over the sink, squeezing out as much moisture as you can. The tofu will be very spongy and the water should come out readily (no need to press). You can use a sieve to catch any crumbles.

Over a pot, tear the block of tofu into bite-sized pieces, almost like scrambled eggs. If the middle is still frozen then microwave for 30 seconds.

Pour the sauce over the tofu and stir gently until well coated. Let sit for 15-30 minutes to marinade.

Turn heat to medium and cook for 15 minutes, stirring occasionally.
Serve on warm Ezekiel english muffins or homemade buns with lettuce, pickles, and cheese.

Hawaiian BBQ Pizza

Makes: 16" pizza | Time: 2 hours

For this pizza, I made the BBQ sauce above, the only difference being I replaced the water with pineapple juice. As for a base, I used Bob's Redmill GF Pizza Crust. However, you can use whichever recipe you like for pizza dough.

Toppings:

1/3 cup baby bella 'shrooms, sliced

3 roasted sweet peppers, sliced

1/2 vidalia onion, thinly sliced
1-2 green chilies, coined

1/2 cup pineapple tidbits
1/4 cup cilantro (optional)
1/4 cup water (or more)
1 tbs raw coconut sugar
1 tsp garlic powder

Chop all of your toppings. After you prepare the dough, bake it on a pizza pan for 10 minutes at 425F.
In a large, non-stick skillet over a medium heat add the onions. Cover and cook for 5 minutes. Add some water if things are looking dry. Sprinkle the coconut sugar on top and stir. Cook for a few more minutes.
Top the pizza with BBQ sauce and caramelized onions. If using cilantro, sprinkle it onto the sauce. Add the green chilies, sweet peppers, and pineapple.
To your pan, add the mushrooms with the remaining water and garlic powder. Cover and cook for 5 minutes. Sauté for a few minutes, stirring regularly, as the mushrooms begin to brown. Add to the pizza.
Bake the pizza for 25 minutes. To add a nice golden color, finish it off with the broiler.

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