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Vegetarian Lavash Pizza

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Lavash pizza is my favorite way to make pizza. Who doesn’t love fresh, homemade pizza?!

Last summer, my husband and I wanted to make some homemade pizza and saw lavash (which looks similar to tortillas) at our local health food stor and decided to buy some and see if it would make a good pizza crust.

I have made pizza with a tortilla before, so I was hoping that the lavash would work.

After the first time we made it, we were hooked!

My husband’s family has a tradition of weekly homemade pizza night, and we decided to carry on the tradition with these pizzas each week!

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This is the brand of lavash that I buy, I get it from my local health food store.

I’m in love with Sami’s Bakery products. I’m also a huge fan of their millet bread and their millet berry bagels are to die for!

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I love the simplicity of the ingredients!

Most pizza leaves me feeling bloated, but I never feel bad after I eat lavash pizza!

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I used Muir Glen organic pizza sauce in this recipe.

I love this sauce because it is so flavorful that I don’t need to add anything to it.

Most pizza sauces I end up having to add more spices to, but not this one!

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Fresh mozzarella is key in this recipe. None of that packaged stuff.

I love that I’m able to buy super fresh mozzarella from my local Fresh Market, you can really taste the difference!

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Another thing that I love about fresh mozzarella is that it doesn’t upset my stomach.

Dairy can sometimes make me feel bad, but the fresher I buy and use, the better my body seems to like it.

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Fresh basil is also key in this recipe, it really ties all the flavors together!

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Cooking lavash is relatively easy, but you need to watch it carefully, since different ovens and pans will cook faster.

First, you brush both sides of the lavash with a light coat of olive oil. You then bake it at 425 for around 3-4 minutes per side. You will need to oil both sides first so that when you flip it will be ready to bake the other side.

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When you’re lavash looks like this, it’s ready for topping. It should be just starting to brown and get crispy, without being too cooked.

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I like to set all of my toppings out in bowls so that I have them all lined up to top the pizzas.

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Spread a thin layer of sauce on the tops of each lavash. Top with mushroom mixture, fresh mozzarella, and fresh basil.

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Bake for 4-6 more minutes, or until cheese starts to melt and pizza looks crispy.

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This stuff is out of this world good, so fresh and delicious!

Vegetarian Lavash Pizza

Serves 4 pizzas     adjust servings

Ingredients

  • 4 slices of lavash
  • 1 package of fresh basil, chopped into shreds
  • Olive oil
  • 1/2 pound of fresh mozzarella, cut into cubes
  • 15 oz of Muir Glen pizza sauce
  • 1 medium onion, diced
  • 7 cloves of garlic, finely diced or minced
  • 8 oz of mushrooms, sliced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Instructions

  1. Using a rubber basting brush, coat both sides of lavash with a light layer of olive oil. Place on baking sheet (I usually put 2 lavash per 1 baking sheet)
  2. Bake at 425 for about 3-4 minutes on each side, or until it starts to brown (see picture above)
  3. Combine onion, garlic, mushrooms, 2 tablespoons of olive oil, ½ teaspoon of sea salt and ¼ teaspoon of pepper in a skillet and sautee for 5-7 minutes, or until mushrooms release their liquid. Drain off any excess water and set aside mixture in a bowl.
  4. Top lavash with a light layer of pizza sauce
  5. Top evenly with mushroom mixture, mozzarella, and basil
  6. Bake for 4-7 minutes, or until cheese starts to melt and pizza looks crispy

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The post Vegetarian Lavash Pizza appeared first on Build Your Bite.


Barbeque Tofu Pizza

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A couple weekends ago, Robbie and I flew into Florida for Mother’s Day weekend. We got there on Friday and had to head home on Monday. Robbie’s family has a tradition of doing homemade pizza night every Saturday. While I just wanted classic veggie & mozzarella, Robbie decided to try making Barbecue Tofu Pizza, since he used to love BBQ chicken pizza when he ate meat.

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I teased him the whole time about how weird it was and how it looked questionable. I’d never like BBQ anything on pizza before, so to me it seemed gross. Well, I wanted to try a bite of his pizza just to say I did, and I was proven wrong! It was literally one of the best slices of pizza I’ve ever had! I definitely ate my words!

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Once we got home, we decided to make it ourselves using Lavash crust, which is what we always use for pizza. I love using this cubed tofu in recipes, it gets much crispier than if I buy tofu whole and try to press and cube it myself.

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I was also happy to see Kroger just came out with an organic barbeque sauce in their Simple Truth brand. It’s so affordable (less than $3) and delicious!

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I had intended to use shredded cheddar for this recipe, but I realized halfway through cooking that I hadn’t bought it yet. Whoops! I used fresh mozzarella instead and it was good too! Either one would work for this pizza!

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The tofu gets all crispy and delicious and tastes so “meaty” on this pizza. I also love the bite of fresh red onion. If you’re a barbeque pizza lover, you’ve got to try this!

Barbeque Tofu Pizza

Ingredients

  • 2 (8 oz) containers of cubed super firm tofu, drained and patted dry with paper towels
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground chipotle pepper
  • 1/4 teaspoon smoked paprika
  • 4 tablespoons olive oil
  • 1/2 red onion, sliced
  • Crust of choice (we used Lavash)
  • Barbeque sauce
  • Fresh mozzarella or shredded cheddar cheese

Instructions

  1. Drain tofu and pat off additional moisture with paper towels
  2. Combine tofu, onion powder, garlic powder, sea salt, pepper, ground chipotle pepper, and smoked paprika in a bowl and toss well until tofu is coated
  3. Heat olive oil in a large skillet and add tofu
  4. Cook on medium high heat for 15-20 minutes, stirring often, until tofu is crispy. (add more olive oil to skillet if necessary)
  5. Once tofu is cooked, add ¼ cup of bbq sauce to skillet and toss well.
  6. Remove tofu from heat and set aside
  7. Top pizza crust (we use lavash, but you can use any) with a thin layer of barbeque sauce
  8. Top with tofu, cheese, and raw red onion slices
  9. Cook pizza until done (will vary based on size)
  10. Enjoy!

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Healthy Stuffed Quinoa Pizza Peppers

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When my husband and I were moving, we probably ate pizza 10 times in 2 weeks while running around like crazy trying to get everything settled in.

While I love pizza, I was feeling a bit sluggish after all that heavy food.

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Last week for dinner, I decided to recreate all the flavors of pizza but in healthier form – stuffed peppers!

I remembered how good my Vegetarian Crockpot Stuffed Peppers were and wanted to create something similar but make it taste like pizza.

I found these cute little individual crocks that I had bought and hadn’t used yet.

They fit one pepper each perfectly! Plus they make for a super cute way to serve dinner!

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Stuffed with healthy quinoa, veggies, pizza sauce, and cheese, these peppers are delicious!

My husband took one bite and said it tasted exactly like pizza!

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Try this for a nutrition-packed healthy swap the next time you’re craving pizza!

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Healthy Stuffed Quinoa Pizza Peppers

Serves 6 stuffed peppers     adjust servings

Ingredients

  • 1/2 cup uncooked quinoa
  • 6 large bell peppers
  • 16 oz mushrooms, diced
  • 1 cup diced onion
  • 1 head of garlic (around 10-12 large cloves), minced or finely diced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 15 oz can of pizza sauce
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Rinse quinoa and cook according to package instructions, set aside.
  2. Combine mushrooms, onion, garlic, 2 tablespoons olive oil, 1 teaspoon sea salt, and ½ teaspoon of pepper in a large skillet
  3. Cook on medium high heat for 15-20 minutes, or until mushrooms cook off their liquid
  4. Add cooked quinoa, pizza sauce, Parmesan, and 1 cup of mozzarella to the mushroom mixture, stir well.
  5. Taste and add additional sea salt if necessary
  6. Cut the tops off of 6 large bell peppers, and remove inner membrane and seeds
  7. Stuff each pepper to the top with the filling mixture
  8. Place peppers in a dish and add ½ inch of water to the bottom of the dish (this will help with cooking)
  9. Cook at 375 for 20-25 minutes
  10. Take peppers out of oven and sprinkle mozzarella on top
  11. Cook an additional 5-10 minutes, or until green pepper is cooked to your liking

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The post Healthy Stuffed Quinoa Pizza Peppers appeared first on Build Your Bite.





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