Recipe by Tom Fronczak.
1 cup COOKED millet
1/4 cup sunflower seeds
1 roasted red pepper
1/4 cup nutritional yeast
2 T corn starch
1 T Italian seasoning
1/2 cup + water (based on consistency of sauce you like. Work toward thickness of pancake batter
This makes enough for 2 pizzas.
dash of cayenne or consider a quick squirt of dijon mustard
Its a really tasty sauce to me and a great color. Its very forgiving. You can play with this (replace millet with oats, or try half millet and half cannelini beans)… you get the idea.. you’re just creating something tasty to you with whole food ingredients… the template is the grain/nut combination as a base… then just add to it and have fun.
The dough for the crust came from WHOLE FOODS MARKET. It’s made with flour from sprouted black beans and whole wheat flour, yeast. NO OIL. Sami’s Bakery also makes a great Millet and Flax Pizza Crust.
On top of the crust/ and sauce i used the following toppings: red onion, sautéed mushrooms, cooked SWEET POTATO (very cool to add on top of pizza!), green bell pepper. Follow the directions on the package for baking time and temperature.
When it comes out of the oven, I top it with my homemade parm cheese, made in the vitamix: