A thin crust topped with a spicy roasted red bell pepper sauce, curried chickpeas, roasted sweet potatoes, cherry tomatoes and coconut bacon. The combination of flavors going on here is insane. Oh and there is a 2-minute cheesy tahini sauce to top everything.
It all starts with the coconut bacon that you can prepare in advance and keep in a airtight container for up to a week. It requires only 4 ingredients and you don’t even have to add oil to make it crispy since coconut is already high in fat. To keep its crispy texture we will add it at the last time, just after baking the pizza. Obviously it doesn’t taste exactly like bacon but it makes a nice addition with its smoky-sweet flavor.
Then comes the sauce. Roasted red bell peppers make the base of this pizza, the sauce is sweet, subtly spicy and super rich in flavor. I also think it’s a nice alternative to tomato sauce. All you have to do is roast the bell peppers in the oven, grill mode on, remove the skin and blend them with smoked paprika, tomato paste, sriracha and a small amount of nutritional yeast….