This is Kate Adams – fellow healthy-lifestyle enthusiast with a passion for making delicious eatables. I had the privilege of training alongside her at Kripalu Center for Yoga and Health where we each received our 200-hour YTT.
I recently asked Kate to share one of her delectable recipes with us. Today’s treat is a gluten-free, dairy-free pizza made with an unexpected twist on traditional pizza sauce.
Kate says, “Using traditional pizza sauce is yummy, but sometimes the salt and hidden sugar in store-bought versions can be frightening! So unless you make your own, which is awesome, you can substitute your sauce with other fun things. With this recipe the creaminess of the avocado mixed with the sweetness of the beets really makes for a tasty pizza pie!”
So what are we waiting for? Let’s get started!
- 1 package of gluten-free pizza crust
- Olive Oil
- 2 cloves Garlic, chopped
- 1 Avocado, mashed
- 1 medium size Beet, chopped
- 1 head of Broccoli, chopped
- Daiya Mozzarella Cheese (or any kind you prefer)
- Set oven to 350 degrees.
- Sauté beets, broccoli and garlic in pan with olive oil on medium heat.
- Spread olive oil and some diced garlic on pizza crust.
- Mash up avocado and spread on pizza crust (sauce replacement).
- Spread Dayia cheese all over crust.
- After veggies are cooked (looking soft and dark) scatter them over cheese.
- Drizzle pizza with olive oil.
- Put pizza in the oven on a skillet or baking sheet for 10-15 minutes.
- When cheese looks melted and edges look brown, take out.
- Let cool and enjoy!
Gluten-Free / Dairy-Free / Vegetarian
MORE ON KATE:
Kate grew up on Cape Cod near beautiful beaches, marshes and woodlands. She graduated from Mass College of Liberal Arts with a BA in Music and Arts Management and moved to NYC to pursue her degree. To make rent, she worked in a café in Soho, with the Lincoln Center for the Performing Arts, at a private booking company, an event production company and at a professional dance company.
While life in NYC was fantastic, yoga and nature eventually brought her back to Cape Cod where she taught yoga classes before moving to Maine to join the Maine Conservation Corps under Americorps to build and rehabilitate trails throughout Maine. Kate was so taken aback by the beauty and impact of her work on the trails that she now works as a Trail Crew Leader for the Appalachian Mountain Club.
Kate says, “Throughout all these transitions in my life I have enjoyed baking and creating tasty things to eat. I have been red meat free since 14, dairy free and ‘bird’ free since 21 and now gluten free for about 6 months. It’s been a process, but I’m enjoying this journey in exploring what is best for my body. “
Questions for Kate? Email her @ KateEAdams134@gmail.com