Caribbean Spicy Sweet Plantain, Mushroom & Pepperoni-Style Stuffed Gluten-Free Pizza

About this meal

A bold, vegan Caribbean-inspired stuffed pizza with a gluten-free sweet potato-cassava crust, filled with spicy jerk-marinated tofu, sweet roasted plantains, sautéed cremini mushrooms, fresh bell peppers, and vibrant vegan pepperoni slices. Layered with extra creamy cashew cheese and tangy, fresh tomato-pineapple salsa for a rich, weight-gain-friendly meal that's low in sodium and diabetic-friendly.

Ingredients

• Gluten-free flour blend (cassava, white rice, sorghum, arrowroot) — 2 cups
• Sweet potato (cooked and mashed) — 1/2 cup
• Olive oil — 2 tbsp
• Active dry yeast — 1 tbsp
• Maple syrup — 1 tsp
• Lukewarm water — 3/4 cup
• Tofu (pressed, cut in cubes) — 400g (1 block)
• Jerk seasoning (low sodium, homemade) — 2 tbsp
• Ripe plantain (sliced) — 1 large
• Cremini mushrooms (cleaned, sliced) — 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, for salsa & sauce) — 1 cup
• Scotch bonnet pepper (seeded, minced) — 1/2 pepper
• Cashews (soaked, for cheese sauce) — 3/4 cup
• Nutritional yeast — 3 tbsp
• Unsweetened coconut yogurt — 3 tbsp
• Sea salt (optional, minimal) — 1/8 tsp
• Chopped fresh thyme — 1 tbsp
• Vegan pepperoni-style slices (homemade, see steps) — 14-16 slices
• Smoked paprika (for pepperoni) — 1 tsp
• Beet juice (for color, pepperoni) — 1 tsp
• Vital wheat gluten (omit if allergic, see health flags) — 2 tbsp
• Tamari or coconut aminos (low sodium, for pepperoni) — 1 tbsp

Steps

1. Preheat oven to 400°F (200°C).
2. Make the crust: In a large bowl, combine gluten-free flour blend, mashed sweet potato, olive oil, yeast (proofed with maple syrup in lukewarm water), and a pinch of sea salt if using. Mix and knead until dough forms. Let rise for 30-40 minutes until puffy.
3. Prepare jerk tofu: Toss tofu cubes in jerk seasoning. Bake or pan-sear until golden and slightly crispy. Set aside.
4. Roast plantains: Lay sliced plantain on a parchment-lined tray, drizzle lightly with olive oil and roast for 15-20 min until caramelized.
5. Sauté filling vegetables: In a pan, heat a dash of olive oil, sauté onion and garlic until fragrant, then add cremini mushrooms and red bell pepper. Cook until tender. Add roasted plantain and jerk tofu, toss gently.
6. Make cashew cheese: Blend soaked cashews with nutritional yeast, coconut yogurt, a small splash of water, and a pinch of sea salt for a soft, spreadable cheese.
7. Increase cashew cheese as above from original (use 3/4 cup cashews, 3 tbsp nutritional yeast, 3 tbsp coconut yogurt). Set aside.
8. Make quick tomato-pineapple salsa & sauce: Blend together diced tomato (1 cup), fresh pineapple, scotch bonnet pepper (to taste), chopped fresh thyme. Set aside.
9. Vegan pepperoni-style slices: Mix vital wheat gluten, smoked paprika, beet juice, tamari/coconut aminos, a small splash of water to form a dough. Roll thin and bake at 350°F (175°C) for 12-15 min. Slice into rounds.
10. Assemble: Divide dough in half. Roll one half into a base and layer with half the tomato salsa, sautéed vegetables, jerk tofu and plantain, cremini mushrooms, and half the cashew cheese. Top with remaining dough, seal edges.
11. Spread remaining tomato-pineapple salsa on top. Arrange vegan pepperoni slices and dollop remaining cashew cheese on top.
12. Bake 30-35 minutes until golden. Let cool, cut, and serve warm.