2 Vegan Mediterranean Yucca Pizzas

Nearing the finish line for Sexy Starts in the Kitchen because Sexy Starts with Self-Love!

Friday night and Sunday night Shalee I were able to review the next to last edits.  Once she revises what we discussed there will be one last look thru that we are planning on this weekend.  Then we send off for a proof!  Due to the size of the book we won't be able to go thru Amazon and print to order.  We are going to have to instead buy a big batch, and put in the work to sell!  Given I don't have a huge following at the moment it will be work, but it will be a great learning process.  Plus having all these copies we will be more motivated to sell!  Thankfully things are starting to open up again, so there will be more opportunity to sell in person which after all the solitude from writing a book will be more than welcoming!  

One of my favorite dishes in Sexy Starts in the Kitchen because Sexy Starts with Self-Love is the yucca pizzas in the Beauty chpt.  Yucca pizzas are a game changer recipe for me and I'm so grateful Goya foods starting packaging frozen yucca.  It saves so much time!  Although I had a bunch of pizzas to put in the book I had to limit it to just a few.  The book is already so massive!  Thankfully I have a blog site to post ones that didn't make the book! 

These didn't make the cut because well, they didn't exist! Just made a few weeks ago.  I had leftover Greek Vinaigrette from the Greek bowls from the last post and I LOVE salad on pizza, so I made two pizzas with only a slight switch up.

For each pizza I used the following YUCCA CRUST and GREEK VINAIGRETTE recipe.  Once cooked but still soft, I spread on either marinara or pesto placed back in the oven till warmed.  Then topped with remaining ingredients that I prepared separately.

YUCCA CRUST

Steam 1 1.5 lb bag of FROZEN YUCCA ROOT till very soft, like a mashed potato consistency.

Drain water.

Place in bowl and smash till it's smooth as best as you can using a potato masher or fork.  Fish out any hard stems.

Add 2 tbsp EXTRA VIRGIN OLIVE OIL and 1 tsp KOSHER SALT.

Form into a ball with hands.  It will be sticky.  You can put in fridge overnight to help reduce stickiness or just keep watering your hands.  Wet hands will help reduce the stickiness so you can spread out on a parchment lined baking sheet or silicone mat lined baking sheet.

Spread to a 1/2" thick rectangle.  Bake at 375 degrees until you can peel off  the paper. Check after 20 minutes.  Will be light brown on bottom and parts of the top.  You still want it to be somewhat soft but cooked thru.

GREEK VINAIGRETTE 

In a jar shake:

1/4 cup RED WINE VINEGAR

1 tsp DRIED OREGANO

1/2 tsp DIJON MUSTARD

1/2 cup EXTRA VIRGIN OLIVE OIL

1 tsp SALT

1/2 tsp PEPPER

 

GREEK PESTO PIZZA

YUCCA CRUST topped with:

 

SUNFLOWER SEED PESTO or you can use storebought

RED LEAF LETTUCE dressed with GREEK VINAIGRETTE 

CARAMELIZED ONION 

BLACK OLIVES

TOFU CASHEW FETA BITES

GREEK RED PIZZA

YUCCA PIZZA CRUST topped with:

STORE BOUGHT REGULAR MARINARA

RED LEAF LETTUCE dressed with GREEK VINAIGRETTE

CARAMELIZED ONION

BLACK OLIVES

TOFU GOAT CHEESE BITES

 

 

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