Low Carb Vegan Cream Sauce Based Phyllo Dough Pizzas
Channel Your Inner Jackson Pollock Food Painter
Follow the general steps for preparing the phyllo dough pizza crust — either using the melted margarine, oil or cooking spray method, with the raw phyllo crust organized on a large baking sheet lined with parchment paper.
For the cream sauce, make one batch of the Creamy Pasta and Pizza Sauce per pizza. Cream sauce is great for activating your inner Jackson Pollock, since as a thick liquid it’s so easy to splash and spread around with a silicon brush.
Now let’s come up with some topping combos!
The Polo Marco
Since I already have a Marco Polo recipe (the eggplant panini), let’s just flip those two words around for this one, which admittedly is confusing because variants of ‘pollo’ mean chicken in different languages, but that’s also a white protein which this pizza has plenty of.
On top of the cream-sauce brushed uncooked phyllo dough crust, lay out:
Scissor-cut slivers of the marinated baked tofu slices
Sundried tomatoes
Fresh parsley
Sautéed shallot slices (prepared in advance)
Bake at 375°F/190°C for 15 minutes.
Right out of the oven, drizzle with the Balsamic Reduction, which should be at room temperature.
The Confused Sloppy Joe
Usually there are cream sauce pizza bases, and tomato sauce pizza bases, and never the meet shall twain. Not with this recipe! We’re going to get all confusionosity with this topping.
In a medium-sized mixing bowl, combine 2 cups of the Marinara Sauce with 2 cups of rehydrated TVP and ½ cup hot red pepper paste (this last ingredient can usually be found at a Middle Eastern grocery store). This is our sloppy joe.
On top of the cream-sauce brushed uncooked phyllo dough crust, lay out the sloppy joe, sprinkle some capers on top of that (I prefer the smaller kind), some soft boiled garlic cloves and that’s it!
Bake at 375°F/190°C for 15 minutes.
The Crunchy Hamburger
This recipe uses rehydrated TVP to affect ground beef texture and protein content. And to make it crunchy, why not pumpkin seeds?
On top of the cream-sauce brushed uncooked phyllo dough crust, lay out:
Sprinkled rehydrated TVP
Sprinkled pumpkin seeds
Some salad greens, such as spring mix, baby spinach or a 50/50 mix
Sautéed shallot slices (prepared in advance)
Bake at 375°F/190°C for 15 minutes.
Right out of the oven, drizzle with the Balsamic Reduction which should be at room temperature, because you should always have some left over balsamic reduction so may as well use it!
