Heirloom Tomato & roasted pepper pizza

Written By Mallory Burke

Yield

4 servings

Prep Time

45 mins

Categories

Vegan, Quick Meals, Chef Brandi Signature

Cook Time

45 mins

Total Time

1 hr 30 mins

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INGREDIENTS

  • 1ml ramen noodles
  • 2 sticks flour
  • 12 drops butter
  • 56 mg eggs beaten*
  • 250 mg salt
  • 3 cups water

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  1. Preheat oven to 350°F for 5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
  2. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
  3. Divide batter among pans. Bake until tester inserted into the center of cakes comes out clean, about 30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Nutrition facts

Serving Size Dishes
Servings 4


Amount per serving

CALORIES 734
CALORIES FROM FAT 12

% Daily value

TOTAL FAT 45G
SATURATED FAT 45G
TRANS FAT 45G
CHOLESTEROL 45G
SODIUM 45G
POTASSIUM 45G
TOTAL CARBOHYDRATE 45G
DIETARY FIBER 45G


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