Blessed love! 

You all don't understand how excited I am to share this recipe! It's my staple Electric foods Subji which fuels me almost every day topped on my Stuffed crust activated charcoal spelt flour pizza dough. I remember back in the days when stuffed crust pizza with cheese was the biggest deal in my household. It's been a while since I indulged in Pizza hut but I loved the concept! The cool guacamole mixed with the spicy subji makes for a delicious combo that will trump any pizza you've ever tasted! Feel free to mix up the seasonings and veggies to make it your own as I do on the regular. I have also stuffed the crust with homemade cashew cheese for the more classic stuffed crust experience. This pizza is the most delicious, electrifying, nutrient dense pizza of all time! I hope you all have some fun with it!

Much Love!

RECIPE:

Subji:

• Avocado Oil
• cardamom seeds
• Garam Masala
• Tandoori Masala
• Onions
• Zucchini
• Mushrooms
• Chickpeas
• Kale
• Bell Peppers
• Cherry Tomatoes
• Kelp Noodles
• Tahini

Heat Avocado oil in cast iron skillet and once hot put in seasonings and onions. Once Onions are near translucent put in mushrooms with a bit of salt and let sit until they become plump and juicy. When onions are ready put in all ingredients except tomatoes and tahini. Let ingredients cook together until Zucchini is tender then add cherry tomatoes and cook until they become soft and pop easily. Once you pop all tomatoes with spatula add a spoonful of tahini to thicken the sauce and give a nice flavor and texture. let sit and add seasoning as necessary

Crust

• 2 cups spelt flour
• 1 tsp activated charcoal
• 20 sticks rosemary
• 1 tsp Avocado oil
• salt to taste
• Guacamole
• 2/3 cups water

Add all dry ingredients into a bowl and mix well. add avocado oil and mix until absorbed. Slowly add water as you mix with a spoon until almost all the flour peels away from the side. Once it becomes too thick to mix with fork use your hands to mix the dough until you have a ball of dough that is not sticky but not too dry. Set aside for 15 minutes or more. Once ready to prepare the crust flatten out pizza to desired size and thickness, leaving extra room to roll the crust over. Grab guacamole and line whole rim of pizza a quarter inch from the edge. Start rolling the edge over bit by bit covering the guacamole until whole crust is finished. place in the oven on a lightly oiled baking pan for 5 minutes before taking it out to top with Subji. Once topped, place back in the oven for 5 minutes until the dough is solid. Garnish with fresh basil and Avocado

Marinated Portobello Mushrooms

• 1 cap Portobello mushroom
• 1 tsp Chickpea Miso
• 1/4 cup coconut milk
• Thai curry seasoning
• Turmeric

Slice portobello mushrooms. mix all other ingredients together then add portobellos to the marinade to sit for at least 15 minutes. once ready put into 400 degrees preheated oven until mushrooms are plump and juicy, around 15 minutes. take out and top pizza!