Who said pizza is bad for you?
A homemade pizza cooked with a purpose using high quality, fairly sourced ingredients and eaten mindfully is nothing but wonderful. That’s the thing: when it comes to food philosophy and health, we tend to follow fads, labels and diets, but in reality, there’s nothing more powerful than turning inside for answers. Creating a conversation with your body, listening to your belly, and nourishing yourself with kindness – that’s the foundation for an energized body and a healthy glow!
On some days, I crave pizza. I used to think there’s something wrong with me, until I realized that it’s better to have a slice of pizza than live with a suppressed craving. So now instead of looking at my cravings as enemies (time to stop stressing about food!), I make a fun project out of it and create healthier alternatives to my favorite dishes. Just like with acai bowls, once you get the base right, you can make it completely your own… hello, Breakfast Pizza!
When it comes to proper pizza, the key is a great crust (I used flour from spelt, an ancient grain) and spices (the aromatic Frontier Co-op Herbs of Italy do the trick). It all comes down to the quality ingredients. I go for non-GMO, organic, fair trade sourced options where possible, and Frontier Co-op makes it easy to buy the most aromatic, preservative free spices that are not only wholesome but also give back to community and the planet. I’m all about cooking with a deeper purpose!
The dairy free arugula pesto is delicious as is, and takes the pizza to a whole new level . It brings me right back to Northern Italy, where I’ve eaten the most delicious pizza in my life.
This fiber and protein rich pizza is the perfect way to start a leisurely Sunday, and enjoy the leftovers for a weekday lunch.
- 1.5 cups spelt flour
- 1 egg, beaten
- 1 teaspoon baking powder
- 1/4 cup olive oil
- 1 teaspoon honey
- 1/4 cup water cup warm water
- 3/4 teaspoon fine sea salt
- 2 teaspoons Frontier Co-op Herbs of Italy
- 1 teaspoon Frontier Co-op toasted onion
- Heat the oven to 375F/190C.
- Beat the eggs lightly with warm water. Mix all dry ingredients in a big bowl. Pour the wet ingredients over the dry ones, and combine well with your hands until it forms a ball.
- Transfer to parchment paper and flatten, with edges slightly higher.
- Bake for approximately 10-15 minutes, until golden.
- Meanwhile, prepare the arugula pesto and other toppings.
- Remove the crust from the oven. Use a brush or a spoon to spread the pesto over the crust.
- Top with fennel, chopped and sundried tomatoes.
- Crack 3 eggs over it (I recommend pastured eggs).
- Bake for another 10 minutes, or until eggs are cooked to your preference.
- Serve with fresh arugula, sundried tomatoes and cherry tomatoes.
- 4 cups arugula, washed
- 1 cup walnuts
- ½ cup nutritional yeast
- ½ cup extra virgin olive oil
- 2 garlic cloves, peeled and minced
- 1 teaspoon sea salt
- Cracked black pepper, to taste
- ½ teaspoon Frontier Co-op Rosemary Leaf
- Arugula pesto
- ½ small fennel bulb, shaved
- ½ cup cherry tomatoes, cut in half
- 1 cup fresh arugula (or other greens that are in season!)
- 2 tablespoons sundried tomatoes, chopped
- Frontier Co-op Crushed red pepper flakes
This post features sponsored products and is in collaboration with Frontier Co-op. Frontier Co-op is a member-owned co-op committed to giving back to the community and the planet through sustainability, environmental awareness and social responsibility. I stand for all of it! All opinions are my own.