"No-rissa" Bean Pizza

We had leftovers for three days after making the Raspberry Cheesecake Croissants, which turned into Raspberry "Cheesecake" Waffles, and Raspberry "Cheesecake" Overnight Oatmeal. :)

The next recipe in the book is called "Harissa Bean Pizza", but since harissa is a chili-based sauce, and chilis are nightshades, I had to come up with an alternative spice plan. I used vegan baked beans (which I would change for next time...there were inflammatory ingredients in the brand I bought: cane sugar, canola oil, and tomato sauce, sad face.), full-leaf spinach (which I would also change, due to the high oxalate content of spinach! I think that's why I was so tired after eating this.), spring onions (which I learned are SCALLIONS, friends! English English versus American English. :), yuca flatbread (SUCH AN AMAZING PRODUCT!!!! THE ONLY INGREDIENT IS YUCA, AND THEY MAKE THEM IN BIG TRIANGLE PIZZA PACKS AND THEY ARE 3 FOR $5 AT MY GROCERY STORE. OK, excitement over, LOL.), zucchini rounds, kalamata olives, spices, and vegan cheese shreds to replace the egg on the top.

I followed the recipe and put the two cans of vegan baked beans in a pan and wilted down the spinach into the beans. While that was happening, I chopped my scallions. The first day I tried this, I tried it on two different "breads": the yuca flatbread, and the over-cooked ugly-but-delicious pumpkin waffles that I had made on Saturday, and I didn't use zucchini. After it was cooked (5 minutes in the toaster oven) I topped it with avocado, which was insanely delicious. The next day I ran out of avocado (HA!) which is why you don't see it in this picture. :)

Anyway, for my "no-rissa" spices, I used a homemade Adobo spice combo that Phoenix helped me measure as part of Mrs. Kimball's "Kids Cook Real Food" virtual summer camp, which had cumin, onion powder, garlic powder, and a tiny bit of cayenne pepper. I also added paprika on the top of the pizza, which may have been my undoing, since I woke up the next day with a headache and watery eyes. :( ANYWAY, since I had a bunch of the leftover beans and spinach, I tried a different version, just as delicious, but left out the paprika, and added zucchini. I took a picture before putting on the vegan cheese so you can see all the different layers of deliciousness:

• yuca flatbread

• sliced zucchini rounds

• baked bean-spinach mixture

• kalamata olives

• scallions

• spices/nutritional yeast

• vegan cheese shreds

And here's the after pic with a nice green salad (flax oil dressing for maximum anti-inflammatory power!) and apricot seltzer. I think with the additional modifications listed above, I'll be even more set in terms of inflammation (plain cans of beans with added honey/spices, and a lower oxalate leafy green).

And here's a picture of my hubby Terry reluctantly trying a bite. He said "It's alright.", and my kids refused to try it. THEY ARE CRAZY!!!! It was so many layers of melty awesome goodness!!!

Here's a link to the video of the process:

https://www.youtube.com/watch?v=8JAePRbiFqI

I would totally make this again!! It was quick, nutritious, and delicious, and best of all, easy to vegan hack!

Have an awesome day!!!

Love,

Rebekah