Tag Archive | pizza


It’s that time again! That day when we throw caution to the dietary winds, indulging in pizza, wings, chips, dip, and all sorts of unhealthy, yet delicious, foods. Yes, it’s Super Bowl Sunday.

We don’t typically make a big deal of the big game, although we do always watch. Our football viewing has waned over the years and, honestly, I don’t really care who wins. I will usually root for the underdogs, just because, but I think that’s the Bucs this year, and Tom Brady… So I’m torn! I guess I’ll be “that person” who just hopes it’s a good (i.e., close/interesting) game.

With the intention of making our food choices a bit more interesting, I went searching for a healthier pizza option and found a recipe using polenta as the pizza crust. Move over, cauliflower! The recipe is from the Jazzy Vegetarian Classics cookbook, but true to form, I have modified it quite a bit (no oil, different seasonings, added olives, etc.).

I have to say, it was quite yummy, and totally healthy. No added fat, with a healthy grain, fresh tomatoes, and the wonderful tang of artichokes and kalamata olives. Here’s my version: Polenta Pizza with Artichokes. So good! Enjoy!

For full transparency, we will be eating a not-so-healthy spinach and artichoke dip later… 🙂 Enjoy whatever your indulgence is today. Luckily the Super Bowl is only one day a year.

May your team win!

IMDb: Super (2005)

Mystic Pizza

Looking for a delicious pizza without the dairy? Then look no more.

This pizza was the brain-child of my son. I had made a modified version of a recipe from the cook book, Isa Does It. (I love her cookbooks, but she uses oil in everything, so I do a lot of modifications.) It was originally made to be a pizza bowl, with everything served over brown rice. The sauce is a creamy roasted red pepper sauce that is just fabulous and Ethan decided that it would be amazing on a pizza.

So that’s what we did.

You can use your preferred pizza crust, but we like to use naan breads. It’s an easy way to create personal sized pizzas, allowing everyone to customize their toppings.

The sauce is a blend of roasted red peppers, tomato paste, cashews, and a few other ingredients. I throw it all into my food processor (my favorite kitchen appliance), and blend for 3-5 minutes until really smooth. If you don’t have a high powered food processor, you can soak the cashews for a few hours to ensure smoothness.

I prepare all the toppings first, and then line everything up on the counter for each family member to do their own assembly.

  • Roasted red pepper sauce
  • Field Roast Italian sausage, sliced and browned on both sides. (You can use any vegan Italian sausage.)
  • Sliced garlic, fried in a non-stick skillet (no added oil). We like LOTS of this!
  • Red onion, sliced thin and sautéed in a non-stick pan (no added oil).
  • Kale, chopped and sautéed or steamed. Generally, I cook the red onions first, then move them to one side and throw the kale in the same pan. You can throw in a splash of water to quickly steam the kale.
  • Black olives, sliced. Please note that olive “oil” in its natural form (i.e., in an olive!) is healthy. Squeezing all the oil out of the olive, throwing away the nutrients and fiber, and eating only the oil is not.

I love to pile up the onions, garlic and kale! Lots of nutrients without many calories!

Once assembled on the naan breads, they only need to go in the oven for 5-10 minutes to heat up. If using another type of pizza crust, follow the instructions given.

This is Ethan’s second favorite vegan meal, right behind a Tempeh BLT (stay tuned)!

Here’s the recipe for the Roasted Red Pepper Pizza Bowl, which includes instructions for making it into an actual pizza.


IMDb: Mystic Pizza (1988)