Caribbean Spicy Sweet Plantain & Callaloo Stuffed Gluten-Free Pizza

About this meal

A vibrant, vegan Caribbean-inspired stuffed pizza featuring a gluten-free sweet potato and cassava crust, filled with spicy jerk-marinated tofu, sweet roasted plantains, sautéed callaloo, and fresh bell peppers. Topped with a tangy pineapple-tomato salsa and creamy, dairy-free cashew cheese. Specially designed to be rich in healthy fats and plant-based protein for weight gain, while being low sodium and diabetic-friendly.

Ingredients

• Gluten-free flour blend (cassava, white rice, sorghum, and arrowroot) — 2 cups
• Sweet potato (cooked and mashed) — 1/2 cup
• Olive oil — 2 tbsp
• Active dry yeast — 1 tbsp
• Maple syrup (for yeast activation) — 1 tsp
• Lukewarm water — 3/4 cup
• Tofu (pressed, cut in cubes) — 1 block (approx. 400g)
• Jerk seasoning (low sodium, homemade) — 2 tbsp
• Ripe plantain (sliced) — 1 large
• Callaloo (or spinach if unavailable) — 2 cups
• Red bell pepper (sliced) — 1 medium
• Onion (finely chopped) — 1 small
• Garlic (minced) — 2 cloves
• Fresh pineapple (diced) — 1/2 cup
• Tomato (diced) — 1/2 cup
• Scotch bonnet pepper (seeded, minced) — 1/2 pepper
• Cashews (soaked, for cheese sauce) — 1/2 cup
• Nutritional yeast — 2 tbsp
• Unsweetened coconut yogurt — 2 tbsp
• Sea salt (optional, minimal) — 1/8 tsp
• Chopped fresh thyme — 1 tbsp

Steps

1. Activate yeast in lukewarm water with maple syrup; let stand 5 minutes.
2. Mix gluten-free flour blend, mashed sweet potato, 1 tbsp olive oil, and activated yeast mix. Knead into dough, cover and let rise 1 hour.
3. Toss tofu cubes in jerk seasoning and 1 tbsp olive oil. Bake or pan-fry until browned.
4. Roast plantain slices until caramelized. Sauté onion, garlic, callaloo, and bell pepper until soft.
5. For salsa: Combine pineapple, tomato, scotch bonnet, and thyme. Set aside.
6. Prepare cashew cheese by blending soaked cashews, nutritional yeast, coconut yogurt, and water. Season lightly with sea salt if desired.
7. Preheat oven to 425F (220C). Divide dough in two. Roll out bottom round; layer tofu, plantain, callaloo-veggie mix, half the pineapple salsa, and half the cashew cheese. Top with second dough round and seal edges.
8. Bake for 15-20 minutes until golden.
9. Top with remaining cashew cheese and pineapple salsa before serving.