Servings: 2

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Ingredients:

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For the Dough:

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• 2 tbsp chia seeds soaked in 5 tbsp of water for 20 minutes

• 200 grams chopped peeled almonds 

• 1/2 tsp Himalayan salt

• 1/4 tsp paprika

• 1/4 tsp white pepper

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For the Topping:

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• 100 ml tomato sauce or blended diced tomatoes, I add a clove of mashed garlic to it   

• 1 portobello mushroom or 4 button mushrooms, cut into long thin slices 

• 1 medium sweet red or yellow pepper cut julienne

• 1 small onion cut julienne

• 10 arugula leaves

• A drizzle of olive oil 

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Non-Dairy Cheesy Topping:

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• 1 1/2 tsp nutritional yeast

• 1 1/2 tbsp almond butter

• 3 tbsp water

• 1/4 tsp chili flakes

• 1/4 tsp paprika

• A pinch of salt

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Directions:

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1. Mix all the cheesy topping ingredients together and set aside.

2. Prepare the dough by blending the soaked chia seeds, almonds and spices in a food processor until they are smooth. 

3. Divide the dough in two and spread out each piece making it as thin as possible in a baking tray. 

4. Place the tomato sauce first, followed by the mushrooms, sweet pepper, onion, olive oil, then drizzle some of the cheesy topping over it.

5. Place in the oven at 200 degrees for about 20-25 minutes until the dough becomes a little brown and toasty. 

6. When the pizzetta are done, top them with the arugula leaves and more of the cheesy topping.