raw rutabaga pizzas (vegan, gluten free, anticandida diet, paleo, raw)

raw rutabaga pizzas The hardest thing about modifying your diet can be figuring out just what the heck your now going to eat. This month, I’ve been following the anti-candida diet which cuts out all sugars and drastically cuts carbs among other things to address the problems that come with a systemic yeast overgrowth.

Since I’m a big fan of hummus which is not ACD-friendly, I needed an alternative for a hearty and satisfying snack. And thankfully I found it in baba ganoush. I also had to switch out raw carrots for the first couple of weeks and replace those with rutabaga – a veggie with strong anti-fungal properties.

I came up with this snack to satisfy my usual carrots + 100_4865hummus cravings. Usually, I’ll just slice it in rounds and pile on the tomatoes, but it can also be down-sized by cutting the rutabaga into smaller circles or fun shapes with cookie cutters. If you do this, just be sure to eat the scraps instead of pitching them because #zerofoodwaste.

 

The baba ganoush recipe is inspired by Minimalist Baker and I’ve lost track of how many times I’ve typed “baby” instead of “baba” while writing this post. LOL

CLICK HERE TO PRINT A PDF of th raw rutabaga pizzas recipe

raw rutabaga pizzas

Prep Time: 20-25 minutes

Cook Time: 20-25 minutes

Cool Time: 15 minutes

 

Ingredients

    For the Baba Ganoush

    • 2 medium eggplants
    • 3-4 garlic cloves, crushed
    • 2 lemons, juiced
    • 4 T tahini
    • ½ tsp. salt
    • water

    For the rutabaga pizzas

    • 1 fresh rutabega
    • cherry or roma tomatoes
    • fresh basil (optional)

    Instructions

    For the Baba Ganoush:

    Peel and slice the eggplant into disks about ¼’ thick. Place on a baking sheet lined with parchment paper, and if desired, drizzle with avocado oil. Bake eggplant in a 350 degree oven for 20-25 minutes or until lightly browned and tender. Cool slightly.

    Place eggplant and remaining baba ganoush ingredients (except the water), in a food processor and blend until smooth, scraping down the sides a couple of times. Add water to thin if needed.

    Taste and adjust seasonings if necessary.

    Baba ganoush can be kept in the fridge for several days if stored properly in an airtight jar.

    For the Pizzas:

    Peel rutabaga and slice thinly (about 1/8” ). If desired, use a cookie cutter to cut out shapes for smaller, bite-sized appetizers.*

    Spread baba ganoush on the rutabaga slices and add a piece of basil if desired, plus a slice of tomato.

    Recipe Notes

    *Baba ganoush recipe is inspired by Minimalist Baker

    *If making these into bite-sized appetizers, use cherry tomatoes.

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    XO,

    Andrea

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