Entrée, Snack, Vegetarian

The Easiest Flatbread Recipe

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Clearly I need to work on my dough rolling skills, but this was such a fun and easy dinner to make. I saw this idea for a Two Ingredient Flatbread on BuzzFeed‘s Tasty and then the day after on Pinch of Yum‘s Instagram. It was a sign; I needed to make this. That coupled with my pizza cravings, I added fresh basil, mozzarella, red peppers, red onion and zucchini to a flatbread for some homemade ‘za. The flatbread is just self-rising flour mixed with full-fat plain Greek yogurt. Each flatbread packs 10 g protein per serving. Cook two ways: place in a skillet for a naan-like bread or bake as a pizza crust.

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Breakfast/Brunch, Entrée, Gluten-Free, Italian

Yet Another Excuse for Breakfast Pizza

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Pizza for breakfast? Yes, please. Dish me up. I had previously made a breakfast pizza with turkey bacon and a sweet potato crust, so I obviously had to switch things up with a chicken sausage pizza made with a zucchini crust. I was pleasantly surprised that this crust stayed as a crust. (It holds up a little less well when reheated, but still keeps its shape.) This is an easy, fun breakfast or brunch option. Pour the coffee (or those mimosas) and enjoy Zucchini Crust Breakfast Pizza.

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Appetizer, Entrée, One Pot Dish

5 Minute Crispy BBQ Pizza

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I’ve been craving pizza lately and when I say craving, I mean CRAVING. I didn’t feel like making a cauliflower crust, I couldn’t find my go-to naan at Whole Foods, and I didn’t want to make dough from scratch. Instead I found Top This! Whole Wheat 13″ Crust in the freezer section. It was thin, crispy, and had a nice char flavor since it’s grilled. I went a little light on sauce/toppings since I wasn’t sure how this crust would hold up, but next time I make it, I can definitely go closer to the edge and add some more BBQ. The honey sriracha BBQ sauce pairs well with chicken sausage to give you a Crispy BBQ Sausage Flatbread.

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Appetizer, Entrée, Gluten-Free, Italian, Vegetarian

Cauliflower Pizza Crust for the Win

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I love Cauliflower Pizza Crust. This was another great Pinterest find. This recipe has been in my kitchen circulation for about 3 years now. Carbs have gotten such a bad rep, but I still like to dabble with different options like gluten-free. The only downside to this gluten-free curst is that it can be paaaaacked with cheese. Don’t get me wrong — I love cheese. It’s absolutely delicious, but I’m a firm believer in moderation. I cut back on the cheese and the crust was still a “crust.” I’ve cooked this crust many ways — on foil, on a pizza stone, directly on a baking sheet — and using the Silpat allowed for a crispy crust that perfectly browned on the bottom and was much more like a “true curst.” Who wants another slice?

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