Happy Election Day! So thankful to live in a county where we have the freedom to vote. If you haven’t voted yet, please vote–but make sure you are educated about who you are voting for!
Thanks to a school holiday today, you’re getting 2 recipes from me in 3 days. This is definitely a record! I’m excited to be able to post these pictures that I’ve had for about a month!
If you’re like me, I like already knowing what I’m going to fix for dinner one night a week. Like a standing tradition. For us, that night is Friday night. We have pizza night-sprouted bread pizza night to be exact! If we have plans or if we are heading out of town, then we have our pizza night Thursday night. We love pizza…we always have loved pizza. Since we’ve changed the way we eat, the idea of delivery from one of the well known pizza restaurants makes me cringe. I can’t do it. Making pizza at home requires a little more work…but the key word here is LITTLE. This pizza is really easy and tastes great! Best of all, it is made with sprouted bread.
Here’s a little background about why we eat sprouted bread. When David was diagnosed with cancer I started doing a ton of research–most of you know that already! I learned that sugar ‘feeds’ cancer cells…brain cancer imparticular. When you eat refined carbohydrates…like bread…your body metabolizes those foods just like it would sugar. I know that everything you eat turns into glucose, but there are some foods that seriously spike your blood sugar! White bread, for example (and MOST conventional store wheat bread even) is so refined that digesting it causes a major blood sugar spike. Not good for David…not good for any of us. We tried avoiding bread for a while when we were living in Houston during his treatments…that didn’t go so well. Thankfully I came across sprouted bread and we’ve been enjoying it ever since! Don’t get me wrong…it is a learned taste. Sprouted breads are flourless and made from sprouted grains. We only buy organic sprouted breads. These breads are lower glycemic and do not cause the major blood sugar spikes that conventional breads do. They also have a lot more protein and nutrients than regular bread. Food Babe has a very educational post you should read before you buy any bread again…fascinating and true. It’s frightening how much we DON’T know about the foods we consume daily. Read her post here, then come back for my pizza recipe! Okay…now that you are probably scared and checking your pantry to see what’s in the bread at your house–I will share a secret with you. I’ve tried just about EVERY sprouted bread product on the market. *Note: I am not a dietician and am not experienced with diabetes. If you have diabetes/other health concerns, please discuss any dietary changes with your doctor.
Here are some things you need to know:
1. These breads really ARE healthier. 2. They DO NOT contain flour. 3. They aren’t gluten free (just FYI for friends with gluten intolerance). 4. They can be a little dry and my family likes them more when heated or toasted. 5. Your kids will eat sprouted bread–Wells does and loves it.
Alright…my personal favorite is Alvarado Street California Style Complete Protein.
It has no added oil, sugar, or flour. This is my go to for sprouted bread. You can buy it at Whole Foods and Earth Fare (in the freezer section) a loaf costs about $4.99. I think this bread is more moist than other sprouted breads. I love eating almond butter and jelly (organic-without added sugar) sandwiches. I’ll refrigerate them during the day and heat the sandwich for 10 seconds before eating it. DELICIOUS! I also use this bread to make my sprouted pizzas. Here’s a tip for all sprouted breads: you’ll buy them frozen because they don’t have any preservatives. Refrigerate just the portion of the loaf you’ll use in 1 week–that way the rest stays fresh in the freezer!
For breakfast David, Wells, and I all love Ezekiel Cinnamon Raisin Bread.It has no added oil, sugar or flour. It’s SUPER TASTY toasted with just a tad bit of organic butter or ghee. You can also top it with almond butter or a little bit of honey. We go the butter route though. Cinnamon raisin bread + coffee=morning delight! Try it, you won’t be sorry!
Whew, that was a long aside…but I did want to explain why we eat sprouted breads and why they are healthier. They are more expensive…but like I’ve said before, one way we save a bunch of money is by rarely eating out. The money we save by eating at home allows me to purchase higher quality foods!
Okay-back to the pizza! I use the Alvarado Street bread as the crust for this pizza. Here are a few pictures to show the steps, then I will post the recipe!
Here are the ingredients. From Whole Foods: organic shredded mozzarella, uncured pepperoni, Alvarado Street California Complete Protein Bread. From Trader Joes: Organic baby spinach, organic marinara (this one doesn’t have any added sugar), organic mushrooms, organic squash (or any other veggies). I love making this pizza because it’s a great way to use up any left over veggies I have in my fridge.
Let’s get started! Spread 1-2 T of sauce on each piece of bread.
Sprinkle your chopped veggies and sliced pepperonis over the sauce and top them with wilted spinach (I wilt mine in the microwave).
Top with some mozzarella cheese.
Bake (on rack or pizza stone) for 8-12 minutes, or until the cheese is melted and the edges are slightly brown!
Slice with a pizza cutter before serving!
Here’s a quick and easy salad I serve with pizza. Whole Foods/Rosewood Market: Trocomare seasoning, Annie’s organic oil and vinegar dressing. Trader Joes: organic arugula, organic tomatoes.
Chop tomatoes, chop arugula (I usually stick some scissors in the bowl and roughly chop it just a little bit), toss with dressing! Quick, easy, and delicious meal! HEALTHY too!
Let me know if you try this!
- The ingredients below are for 4-6 pizzas.
- 4-6 Sprouted Bread slices (I use Alvarado Street California Complete Protein)
- 1-2 T (per pizza) Organic marinara or pizza sauce
- 1-1.5 cups of chopped veggies (mushrooms, squash, onions, etc...)
- 1 cup wilted spinach
- 3/4-1 cup of organic shredded mozzarella
- 1/2 c chopped pepperoni
- Of course you can add more or less of an ingredient--make these to suit you!
- Preheat oven to 425 F.
- Heat the spinach in the microwave to wilt (in a glass bowl, put a few T of water, and heat for about a minute, covered. It's wilted when it's limp and darker green). Drain the water.
- Spread marinara sauce on the slices of sprouted bread.
- Sprinkle the chopped veggies and pepperoni on top of the sauce.
- Top with mozzarella cheese.
- Bake for 8--12 minutes (depending on your oven). Pizzas will be done when the cheese is melted and the edges are slightly brown!