Pizza is undoubtedly one of our favorite takeout foods. However, it has also become a very difficult food for many to digest due to the combination of refined wheat, sugary sauces, contaminated cheeses, and nitrate-filled meats.
We don’t want to give up pizza, but we can’t continue to eat it the way it is typically prepared and expect our bodies to feel good about it.
The good news is pizza can still be as good as you remember it by making a few simple switches so that your ingredients are not as harmful to your gut.
We start with a more easily digested grain—quinoa—and substitute the toppings with something a bit more nourishing, while still remaining delicious.
For this dish, you will need a good-quality blender and a 12-inch skillet
- 1 cup quinoa (cover with enough water to soak)
- 1/4 cup grape seed oil or olive oil
- 1/2 cup filtered water
- 1/2 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes, soaked for 2 hours and drained
- 1 medium tomato
- 3 tablespoons cold pressed olive oil
- 2 large pitted dates
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon Italian dressing
- 1/2 teaspoon ground black pepper
Place the quinoa in a bowl and pour in enough water to cover. Let it soak for eight hours.
Preheat the oven to 450 degrees Fahrenheit. Take a large, 12-inch skillet and brush it with oil. Place it in the oven to preheat.
Drain the quinoa, rinse thoroughly, and place in a blender.
Add most of the water and seasonings and blend. Add more water as needed until the batter resembles that of pancakes.
Once the oven is heated, pull out the skillet, pour the batter onto it, and quickly spread the batter out evenly across the bottom. Place the skillet back in the oven and bake for 10 minutes or until underside is well-browned and starting to crisp.
Use a large spatula and carefully flip the crust.
Bake for another 10 minutes and pull out of the oven.
Place all sauce ingredients into a high-speed blender and blend until smooth.
Add sauce to the top of the pizza crust and spread evenly with a spatula.
Add veggies and organic chicken breast or grass-fed beef if desired.
Add Daiya, feta, or goat cheese on top if desired.
Put the pizza back in the oven for an additional five to seven minutes or until the cheese is melted.
If you make a number of pizza crusts in advance, this healthy pizza recipe can be enjoyed in a matter of minutes at lunch or dinner.