For the love of pizza, I love it!
I love it. So much. Do you?
Did you know you can have pizza as often as you want while staying healthy and lean? Yes, that’s right. HOWEVER, there’s a caveat…
It has to healthy right? Normally, the healthy ones don’t taste good. As a matter of fact, they tastes bad don’t they!
Here’s how to make a healthy one:
Whole wheat tortilla
2 TBSP organic pizza sauce
A large pile of spinach and arugula blend (obviously, wilts down a lot)
Large pinch of shredded Italian cheese blend
A lot of hot red pepper flakes (leave these off if you don’t like spicy)
Bake @ 350 for ~12 minutes. Voila!
I’d also recommend adding a protein like grilled or baked chicken to this.
Give it a try, and let me know how you enjoy it!
Here’s another one (taken from Minimalist Baker)
- 1/2 of one Trader Joe’s garlic-herb pizza crust (or half of this homemade recipe or this gluten-free recipe)
- 1/2 cup each red, green, and orange bell pepper, loosely chopped
- 1/3 cup red onion, chopped
- 1 cup button mushrooms, chopped
- 1/2 tsp each dried or fresh basil, oregano, and garlic powder
- 1/4 tsp sea salt
- 1 15-ounce can tomato sauce OR 6-ounce can tomato paste (organic when possible)
- 1/2 tsp each dried or fresh basil, oregano, garlic powder, granulated sugar
- Sea salt to taste (~1/4 tsp)
- 1/2 cup vegan parmesan cheese
- Red pepper flake + dried oregano
- Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven.
- Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil, onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
- Prepare sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside. Note: If using tomato paste, add water to thin until desired consistency is reached.
- Prepare vegan parmesan if you haven’t already by blitzing raw cashes, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
- Roll out dough onto a floured surface and transfer to a parchment-lined round baking sheet. You’re going to add the pizza WITH the parchment directly to the oven to properly crisp the crust, so any round object will do as it’s not actually going into the oven (I use a wood board).
- Top with desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese and the sautéed veggies.
- Use the baking sheet to gently slide the pizza directly onto the oven rack WITH the parchment underneath. Otherwise it will fall through.
- Bake for 17-20 minutes or until crisp and golden brown.
- Serve with remaining parmesan cheese, dried oregano and red pepper flake.
Yours in Health,