Pizza... everybody loves it! Even those of us that are living a healthier life love to indulge in it. It's actually one reason why I bought the domain, www.healthierpizza.com. Don't try heading over there yet, at this point it is just an idea in my head. The idea came to me because a healthy life shouldn't be one that is absent of pizza.
Upgrading some of the ingredients is the place to start. We have other posts on upgrading the crusts with whole wheat flour or using cauliflower. We have a fun recipe where we eliminate dairy and add some extra veggies with this Thai pizza. We even love the pizza so much we incorporated the flavors into this lentil dish.
With all of these, I had yet to create a delicious and healthier option for one of the most basic components, a good red sauce. Last night while Laura was away, Eli and I decided to make some pizzas. We tried out a new premade gluten free crust from Mikey's. The crust is made from paleo friendly ingredients and was pretty tasty! We topped that with a homemade red sauce that took 2 minutes to mix up then just a little time to simmer on the stove.
Check it out and let us know what you think. If you end up tweaking it feel free to comment below with what you did. This is one thing I'm always playing around with and improving.
If I could eat pizza for every meal I'm pretty sure I would. It's just straight delicious. Now that I can no longer indulge in your standard gluten containing pizza crust I need to get creative in order to get my pizza consumption. I've tried cauliflower crust. I used to make my own dough with standard whole wheat flour and have since found a GF flour that works with that same recipe. I even just bought the domain, www.healthierpizza.com knowing that someday I will dedicate an entire site to pizza. So yeah I love it.
The problem with pizza and a being healthy is they don't exactly go hand in hand. It's usually pretty fatty and pretty carb heavy which is a bad combo if your goal is stay or get trim. This "version" of pizza was a random throw together that I did the other night and it turned out pretty good. I will say with the protein and fiber from the lentils this dish fares on the healthier side too.
In the dish I used a homemade pizza sauce. I have to apologize in that I have no idea what I added to it. I think I just googled "homemade pizza sauce" and semi followed a recipe. It's super simple especially if you start with a tomato sauce and not whole tomatoes. If you want to get really ambitious go for the whole tomatoes it will be worth it. Also the longer you can let it simmer the better but in a pinch 10 minutes will do. Just try to avoid adding sugar, there's no need!
I should also mention that I did this in our new Fagor pressure cooker. We love this addition to our kitchen and use it all the time for all sorts of dishes and foods. This could easily be done in a saucepan or deep skillet. I was able to saute in this then just add the lid and set the timer and walk away. Pretty slick!
One of the beauties of pizza is that you can pretty much make it however you want. My favorite combo is pepperoni, sausage, and mushrooms so I got as close to that as I could with the ingredients I had on hand, minus the mushrooms. Feel free to add whatever you like on your pizza to make this your own. Hope you enjoy!!!
So this week was an experiment for me on our quest to make a new meal for a Monday post. We've tried cauliflower crust pizzas in the past and really haven't had any luck with flavor or texture. We love the idea of pizza that we can eat without any guilt so we wanted to give it another try.
So this time I thought it would be fun and tasty to add sweet potato to the cauliflower. This would give it a bit of that sweet flavor that you get from regular dough when you add honey or sugar. I was also hoping it would help crisp up the crust a bit more.
If you can't tell by words like "experiment" and "hoping" this didn't quite turn out the way I had hoped. Although tasty it didn't quite have the texture that I was hoping. The outside got crispy but the interior stayed a little on the soft side. It was definitely a fork kind of pizza.
Feel free to make some suggestions if there are any bakers out there that know a way to add more of crunch and firmer texture. I'm thinking maybe a little more tapioca starch and a higher heat when I bake it next time.
Once I master this crust I will post the recipe cards that you guys can download. Until then I would appreciate any feedback on how I could improve this recipe and process.
Make it a Great Monday!
I have to apologize for not posting too many recipes as of late. We've been doing a lot of super simple stuff like roasting fish and veggies with salt and pepper. I didn't think that you need help doing that. If you do, then I'm happy to help and feel free to shoot us a message.
We made this Saturday night, I was really craving pizza after my brother stopped by and mentioned he was on his way to go pick up a pizza from a local pizza place. My normal go to pizza is pepperoni, sausage and mushrooms, LOVE IT!!! Laura likes her pesto, shrimp with goat cheese combination. I don't want to say we met in the middle with this one, but maybe... It had Laura's shrimp and it had some spice that I like in my pizza. All in all this pizza took maybe 45 minutes to make the dough from scratch, prep the toppings and then bake. So yeah a little bit longer than a frozen pizza but so much better for you and just as fast a it would take to have a pizza delivered.
The Cook & The Coach
Healthy is a LIFESTYLE.