This recipe is inspired by an avocado pizza at restaurant in Mexico City called Huset. While Huset serves its avocado pizza on regular Neapolitan-style pizza dough, this recipe changes it up to make a quick and easy crust that’s gluten-free. Tomatillo salsa has also been added for acidity. If you don’t want to do the extra work and make tomatillo salsa, you can use store-bought or simply leave that out of the recipe and either add raw or roasted tomatoes, or just amp up the fresh lime juice. Eat this for a late lunch or cut it into eight slices as an appetizer. It’s great both warm and at room temperature. Note that because the crust is bound with psyllium, it takes on a sort of chewy quality. The top will crisp up in the oven, but expect the bottom to stay soft.
Servings: Makes two 8-inch pizzas
For the Dough
1 tablespoon olive oil, plus extra for greasing the pan
1/2 cup pureed butternut squash or sweet potato, fresh or canned
1/4 cup psyllium husks
1/4 cup almond flour
1/4 cup oat flour, plus extra as needed
2 tablespoons flax meal
1 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
For the Topping
2 teaspoons olive oil
2 tablespoons Tomatillo Salsa, plus extra as needed
1 to 2 jalapeños thinly sliced crosswise or minced and seeded
Fresh cilantro leaves or blossoms, for garnish
1 lime, halved
Coarse sea salt, for garnish
Make the dough: Preheat the oven to 375°F. Coat two rimmed baking sheets with olive oil.
Combine the squash, psyllium husks, almond flour, 1/4 cup of the oat flour, the flax meal, the 1 tablespoon of olive oil, salt, and pepper in a medium bowl and, using a wooden spoon, mix until the ingredients are fully incorporated and form a slightly sticky, gel-like dough. Using your hands, divide the dough into two halves.
Sprinkle oat flour on a work surface and place one piece of the dough on top. Knead the dough a few times, then shape it into a flat disk. Using a rolling pin dusted with oat flour, roll the dough into a rough circle about 8 inches wide and 1/4 inch thick. Repeat with the remaining piece of dough. Carefully transfer the dough rounds to the prepared baking sheet and bake until lightly browned on top, about 10 minutes. Using a spatula, flip the crusts over, then bake until lightly brown on the second side (the tops will still feel slightly soft), 10 minutes more.
While the crusts bake, prepare the topping: Slice each avocado in half, lengthwise. Remove the pit. Using your hands, carefully peel the skin away from the flesh and discard the skin. Place the avocado halves, cut side down, on a cutting board and slice them lengthwise into 1/8-inch-thick slices.
Remove the crusts from the oven and rub the top of each with 1 teaspoon of olive oil. Layer the avocado slices on top, then dot each with 1 tablespoon tomatillo salsa, and sprinkle 1 tablespoon minced jalapeño on each. Add a few cilantro leaves to each pizza as a garnish, squeeze the juice of half a lime atop each, and finish with a sprinkle of salt. Serve immediately.
More about Unicorn Food:
Unicorn Food is the food trend redefining clean eating, with plant-based dishes that are as bewitchingly beautiful and Instagrammable as they are nourishing and delicious. Now, in a kaleidoscope of 75 innovative, naturally colorful recipes, food journalist Kat Odell—author of Day Drinking and entrepreneur behind the alt-milk brand Unicorn Foods—introduces healthy, vibrant dishes that are as fun to eat as they are good for you.
The ingredients are all natural and nutrient packed, ranging from fresh fruits and vegetables to superfoods like flax seeds, coconut oil, spirulina, chia, and bee pollen. And the hyper-colorful, creative recipes are perfect for healthy-forward eaters, including gently flavored nut milks, grain bowls loaded with fresh vegetables, probiotic breakfast custards, toasts with slathers and spreads. This is health food filled with joy, and in all the colors of the rainbow: the deep glowing yellow of a Frozen Turmeric Lassi, the greens of Bean Thread Noodle Salad with Miso-Arugula Pesto, the intense oranges and purples of Sweet + Sour Rainbow Radish Tacos, the tie-dye rainbow effect of Pineapple Kimchi Summer Sunset Rolls, and the pastels of Strawberry-Pink Peppercorn “Ice Cream” Sticks.
Filled with dazzling full-color photographs, and published in a package as special as the dishes themselves, Unicorn Food is a cookbook of real beauty, in the look, in the recipes, in the spirit of the food itself.