Vegan, Gluten Free, and Paleo Friendly When Made With CorEats Pizza Dough
This week we’re featuring another local Pittsburgh company in our recipe! We made this beautiful fall harvest pizza with fresh organic produce, and CorEats Pizza Dough Mix. CorEats sells a line of wholesome, easy to make dry mixes that cater towards just about every dietary restriction. All of the products they sell have simple, whole ingredients, and no weird artificial junk that you need to read a scientific research paper just to figure out what it is. Not only does CorEats carry savory mixes, but they have a ton of dessert mixes as well. If you love fresh baked sweets, but don’t always have the time to bake they’re a great option.
Luckily I don’t have any form of gluten intolerance or allergy, and I rarely eat gluten free. To be completely honest, as a lover of bread, gluten free can often times be a little lack luster for me. I was pleasantly surprised by the taste and consistency of the CorEats Pizza Dough. It had a light, doughy texture for a gluten free crust. Normally I expect gluten free breads to be pretty dense and chewy. The dough mix also contained Himalayan Pink Sea Salt which added a nice balance to the over all flavor.
We really wanted to stay in line with the mission of CorEats, and create a recipe that showcased wholesome food that everyone can enjoy. Using fresh organic vegetables, and a lot of warm, fall spices, we created an incredibly flavorful fall harvest pizza. This pizza is vegan, gluten free, and paleo. At our local farmers market, and food co-op, we found some lovely beets, cauliflower, and brussels sprouts. We prepared each ingredient with care in its own special blend of spices, and served them on top of a roasted red pepper sauce, topped with delicious pesto. If you live in a different region, feel free to sub in your own local seasonal autumn veggies.
Fall Harvest Pizza
- 1 package CoreEats pizza dough mix
- 2 red bell peppers
- 1 orange bell pepper
- 1 large tomato
- 1/2 yellow onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 4 cloves garlic
- 2 beets
- 1 tsp olive oil
- pinch of sea salt
- pinch of pepper
- 1/4 cup cauliflower florets
- 1 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 cup shredded Brussels sprouts
- 1 tbsp spicy mustard
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/4 cup fresh basil
- 2 tbsp olive oil
- 2 cloves garlic
- Wash and dry all of the produce.
- Cut peppers, tomato, and onion into large chunks. Add them into a large stock pot with four cloves of pealed garlic, two tablespoons olive oil, dried basil, dried rosemary, dried oregano, dried thyme, and red pepper flakes. Cook down for about a half hour.
- While the red pepper sauce is simmering prepare the toppings and crust.
- Peel the beets, and mandolin them into thin slices. Place them in a bowl and coat them with about a teaspoon of olive oil with a pinch of salt and pepper to taste. I like to think of these as little beet pepperoni that satisfy the craving for something crispy, and salty.
- Break down cauliflower into florets. Place them in a bowl and coat them with curry powder, turmeric, and paprika. This warm blend of spice adds to the fall feeling of the dish.
- Cut down Brussels sprouts into thin slices. Add them to a mixing bowl, and then add both types of mustard and apple cider vinegar. Make sure they are well coated.
- In a food processor or high powered blender prepare a pesto sauce to top the pizza with. Combine fresh basil, two tablespoons olive oil, and two cloves of garlic. Blend on high until it reaches a pesto consistency. Set aside in a bowl, or a squeeze bottle.
- Prepare the CorEats pizza crust as directed on the packaging. Pre-bake crust for about 15 minutes at 375.
- Once the sauce has had about a half hour to simmer remove the pot from heat. Give it a few minutes to cool, and then transfer to the food processor. Process until sauce is smooth. In lieu of a food processor you can use an immersion blender directly in the stock pot.
- Prepare the pizza by applying the sauce to the pre-baked crust. Top with beet slices, Brussels sprouts, and cauliflower.
- Bake pizza for 15 minutes. Remove from oven, and top with pesto sauce. Return pizza to the oven for a minute or two to warm pesto if desired. Enjoy.