Pizza is one of my favorite comfort foods, but it doesn’t have to be unhealthy. For dinner last night I made two personal pizzas from scratch in 30 minutes.
The pizza on the left (above) is one that my mom always made for us as a snack. The red sauce is substituted with basil pesto, which is then layered with thinly sliced red and yellow sweet peppers. We use feta cheese because it compliments the pesto. I’m not exactly sure why to be honest, but I like the creaminess of the cheese with the herb flavors from the pesto.
Recently I have started to slowly go gluten free. This is not for weight loss, but there are many other health benefits to reducing your gluten intake or going completely off gluten. This is a highly controversial argument that I do not want to get into now, but for this reason I have substituted a traditional pizza crust with sprouted corn tortillas for both pizzas. If you love flatbread than this is the move for you. The crunch is phenomenal.
The pizza on the right (above) was inspired by my newly discovered love of brussels sprouts. I think this is rather ironic because two months ago I would not touch the stuff. I mean, come on, they smell a little on the sulphuric side if you catch my drift (pun intended).
If you’re not a brussels sprouts fan yet, you must try shaving your brussels. This is a fancy term for slicing them thinly. I only used about 4-5 brussels because the tortilla is relatively small. Since brussels sprouts (the “s’s” keep throwing me off) take longer to cook than peppers, I sautéed them in coconut oil over medium-low heat until they were a little brown, about 10 minutes give or take.
I also used pesto for the sauce on this pizza because I love pesto, and who knew, but brussels taste amazing with pesto. Here, I layered on the feta cheese before the other toppings because there are no rules when you are making a pizza. Next, the brussels sprouts go on top. Try to spread them out as much as possible so they roast in the oven a little more. That will give the sprouts a nice caramelized look and flavor.
Once you have assembled your pizzas, pop those babies into the oven at 350 degrees for about 15-20 minutes. Every oven is different so you will want to look for more brown on your sprouts and softened peppers. The next time I do this, I think I would roast the peppers a few minutes before assembly because they were not done roasting when the sprouts were, although the pizzas were still both delicious.
The final step is to drizzle the brussels sprouts pizza with a little balsamic, and eat!
If you have any questions about the gluten free diet or options feel free to contact me. I love a good foodie chat.