Banana, Coconut Bacon, and Coconut Milk Mozzarella Pizza

Did you know banana pizza was a thing, especially in Sweden? I surely did not until a couple weeks ago when a worldly friend told me about it. I plan my meals month in advance, but it felt right to honor a Swedish friend of ours sooner in the recipe rotation.


This required a lot of changes to make it vegan. I really have no idea what it's actually supposed to taste like.


An obvious short cut to do is to use pre packaged vegan cheese, but most brands in my store have soy ingredients, so it's really not an option for me.



Sources: Lo Dough | The Hidden Veggies | Cookie + Kate

Serves: 2-4 | Time: 30 + chill time


Short cuts: frozen pizza crusts


Ingredients


Coconut Bacon

1/2 cup large, unsweetened coconut flakes (not regular shredded coconut)

1/2 tbsp coconut aminos

1/2 tbsp liquid smoke

1 tsp maple syrup


Coconut Mozzarella

1 13.5 oz can coconut milk (called for full fat, but I used light)

1/4 cup warm water

1 1/4 tsp salt

2 tbsp nutritional yeast

4 tsp agar agar powder

1/2 tsp garlic powder

2 tbsp + 1 tsp tapioca flour

1/4 cup cold water


The Rest

2 Monteli's frozen cauliflower pizza crusts

Cooking spray

1 #banana, sliced

Tomato sauce or passata, to taste


Instructions

Make the coconut bacon and coconut milk mozzarella hours ahead of time.


Start with the bacon so you can make the cheese while the coconut bakes. Preheat oven to 350F. Line a large, rimmed baking sheet with parchment paper or silicon mat.


Measure the coconut flakes out onto the baking sheet. Drizzle the coconut flakes with aminos, liquid smoke and agave. Mix well. Spread the flakes into an even layer.


Bake on the top rack for 12 to 14 minutes, flipping halfway, until flakes are mostly dry and turning golden on the edges. Keep the "bacon" in an airtight container until you're ready to make the pizza.


For the cheese, prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done.


Add the coconut milk through garlic powder to a small pot. Heat the cheese sauce over medium heat until it begins to boil. Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.


Add tapioca flour to 1/4 cup of cold water and stir until it dissolves. Add the mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute.


Pour cheese into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.


It's finally time to make the pizza!


Preheat your oven to 420F.

Spray the crusts with some oil. Add as much sauce as you want to each crusts. Sprinkle on about half as much cheese as you want. Add the bananas and coconut bacon. And then cover with the remaining cheese you want to use.


Put the topped crusts on pizza pans and pop them in the oven for 9-11 minutes or until the crust is golden brown.


Remove from oven and enjoy!


Journal


Food & Drink

7 glasses of water (aiming for one more before bed)

3 cups of coffee

2 vodka drinks

Peanut butter and avocado toast

Green ramen w/ ramen egg

1 piece of cheddar

Tonight's recipe


Exercise

Didn't wake up early enough again to fit in anything before my hubs left! GAH!


But, walked a mile or so around the parking lot, like I'm in prison and got yard time for good behavior. Total steps for the day: 4100+



9 views0 comments

Recent Posts

See All

© 2018-2021 by Cate Urban | Privacy Policy

  • Instagram - Black Circle