Thinking of Takeout? Try This Pizza!

I know that life moves fast and a lot of time you don’t have the time to whip up an elaborate dinner.  Instead of ordering a pizza, try making your own flat bread one.  It’s super easy.

When I was in high school, I worked at a pizza restaurant.  They used to let us make a small pizza to take home after our shift.  We used to get creative with the toppings.  I think I made a steak and cheese pizza once.  On slow nights we used to make fried dough.  It was fun and yummy.  Probably not too healthy though. 🙂  Now, every time I smell takeout, it reminds me of that time.

Quick Flat Bread Pizza

Serves 1 serving

Thinking of Takeout? Try This Pizza!

10 minPrep Time

17 minCook Time

27 minTotal Time

Save RecipeSave Recipe

Ingredients

    For the pizza
  • Whole grain flat bread
  • 10-12 cherry tomatoes
  • 1/2 cup mushrooms
  • 1 bunch baby spinach
  • 1/4 cup daiya cheese
  • Pesto Sauce:
  • 1 cup fresh basil
  • 1 cup fresh parsley
  • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
  • 3-4 garlic cloves rough chopped
  • 2 T nutritional yeast
  • 1/4 cup olive oil

Instructions

    Pesto Sauce:
  1. Grind the almonds up a bit in the food processor first.
  2. Then add the basil, parsley, nutritional yeast and garlic.
  3. As you process those, drizzle in the oil until everything is well mixed.
  4. For the pizza
  5. Preheat oven to 350.
  6. Take the whole grain flat bread and brush it with oil and bake it for about 7 minutes.
  7. Pull the flat bread out and spread on the pesto sauce, add the mushrooms, spinach and tomato and cheese and bake for another 10 minutes or until the flat bread looks crispy.
  8. Cut up and enjoy!

Notes

I usually serve mine with a salad. It makes for a healthy and filling meal. 🙂

7.6.2
1090
http://mywholefoodlife.com/2012/10/27/thinking-of-takeout-try-this-pizza/

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7 thoughts on “Thinking of Takeout? Try This Pizza!

    1. Yes I do! I actually love this recipe. It's so good, you don't even miss the cheese! http://mywholefoodlife.com/2013/01/20/rustic-vegan-pizza/
  1. Whenever I crave pizza I make it out of sliced zucchini instead of crust. Takes calorie count way way down and tastes delish! Just cut a small zucchini in half ( or if you have a big zucchini, just slice it thin enough so it cooks in a timely fashion ) and throw on your toppings. Bake on a foil-lined, olive oil drizzled cookie sheet, and bake at 375-400 until zucchini is as soft as you like it and the cheese is melted.

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