The MOST Delicious Vegan Mozzarella Pizza From never Scratch

K never ordering pizza ever again because nothing will top this pizza that we made for lunch today (except maybe a pizza from Italy, they probs have me beat).

I came to realize that I was stressing myself out trying to eat too healthy all the time, so this year this girl is gonna treat herself when she wants to. AND I just got a fantastic new job so today we had to celly, obviously. And this really isn’t even too bad for you if ya think about it because I made the dough from scratch so I knew exactly what was going into my body. Boom.

All the dough has in it is organic unbleached flour, yeast, EVOO, water, and and then we topped this beautiful babe with tomato sauce, tomatoes, portobello mushrooms, For The Love of Cheese dairy free plant based buffalo motzahrella (SO GOOD), arugula, and a little bit of fresh grated parmesan. Then we baked it in a cast iron skillet at 550 F for about 15 minutes and then bam: heaven on the tastebuds!

Happy Sunday my loves!

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The Perfect Protein Pancake Pizza

Pancake pizza

Okay guys, I know you all know Mother’s Day is tomorrow and I know you’re all totally on top of things and already have the best day lined up for all those beautiful, amazing, wonderful mommas out there. BUUUUUTTTTT, just in case you don’t have anything prepared, I’ve gotcha covered.

So all the moms out there deserve the world, right? Without our precious momma bears, we would not be here today so they deserve to be pampered and spoiled all day long this Mother’s Day (and every day tbh because they da bomb and they just deserve it). SO what could be more perfect for spoiling mom than combining two of the greatest foods of all time and bringing it to her in bed? Nothing. Nothing could be a better start to her day I’ll letcha know right now.

So yeah, in case you haven’t gotten the hint by now from the title of this post, YES I have done it. I combined pancakes and pizza. And oh baby, what a combo. Seriously, it’s a breakfast pizza people! All your favorite toppings loaded onto a giant warm, fluffy, protein-packed pancake and sliced up into perfect little portions ready to dip in syrup (if you’d like) and share with the whole fam.

GENNNIUSSSSSSS.

And this isn’t your average pancake, either. It’s a super pancake. Your average pancakes are full of processed white flour, sugar, milk, and who knows what else to try to entice you to eat them (which I get it, they’re so tasty), but this guy is just as tasty (IF NOT TASTIER) as those average garbage-filled pancakes and IS GOOD FOR YOU!!! Duh. Gotta get those nutrients for you and momma so she can live a long healthy life too!

I’m talking oats, eggs, cinnamon, coconut oil, and collagen peptides. So what does that mean for you? Fiber, protein, anti-inflammatory properties, healthy fats, and skin health (and more, more, more)! All that from a pancake! And we haven’t even gotten to the toppings yet. Is this even real life? Yes. Yes it is.

So take all that yummy nutritious goodness and load it up with your favorite toppings (might I recommend peanut butter, bananas, and some bluebs *drool*) and bring it to yo momma! Easy as (pizza) pie. Enjoy, and happy mother’s day to all you wonderful momma bears out there! You da real MVPs!

PS I just wanted to give a special shoutout to my very own momma bear Cath for being the best, most wonderful, amazing, caring, kind, giving human being alive. Seriously, (cuz I know you’re reading this right now) I don’t know how you do it. Thanks for teaching me everything I know, I wouldn’t be making any of this delicious food without you!

Protein Pancake Pizza

  • Servings: 6 slices
  • Difficulty: easy
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Ingredients

  • 2 organic free-range eggs
  • ¼ cup Silk Unsweetened Original Cashew Milk
  • 1 Tbsp melted virgin coconut oil
  • ½ tsp vanilla extract
  • ½ cup oat flour
  • 1 Tbsp coconut flour
  • 1 Tbsp Collagen Peptides
  • ½ tsp baking powder
  • ¼ tsp salt
  • a dash of cinnamon
  • Toppings!! I used: natural peanut butter, natural raspberry jam, fresh strawberries, bananas, blueberries, pears, and raspberries, chia seeds, maple syrup, unsweetened shredded coconut, lactose-free vanilla yogurt, peanuts, and dark chocolate chips.
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Directions

  1. Heat a large skillet or non-stick pan over medium heat. If using a skillet, I would melt a little coconut oil in the pan to keep your pancake from sticking when you pour it in.
  2. Combine all ingredients (besides toppings) in a blender and blend until everything is thoroughly combined.
  3. Pour into your pan and allow to cook until it’s bubbly and firm around the edges (about 1-2 minutes) and then flip and cook for the same amount of time on the other side.
  4. Remove to a plate and allow to cool for about 5 minutes before topping. Since I wanted to make each slice with a different topping, I sliced mine first and then topped, however if you’re going to make the whole pancake pizza with the same toppings I would recommend topping it and then slicing. Enjoy!
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Dairy and Gluten-Free Broccoli Crust Pizza

Gluten and Dairy Free Broccoli Crust Pizza 2

Here I am, sitting at the airport after yet ANOTHER flight delay. I guess nobody wants me to get back to Arizona today. And since I’m fasting until noon, I’m just daydreaming about all the delicious food out in the world, obviously. That’s normal, right? Anyways, so I’m sitting here hungry and zoned out, when someone comes and sits next to me with (of course) a huge slice of warm pizza. The smells of melted cheese mixed with warm tomato sauce and the tantilizing crust were wafting past my nose like there was no tomorrow. K self control had to be like the strongest ever of all time at this moment to not give in and walk over to get myself a slice of my own. BUT I didn’t (insert small pat on the back for Bailey). At least, not yet. JK I have a lovely healthy breakfast packed for myself that I’m actually quite excited to eat hehe.

BUT, instead of giving in to temptation, the pizza reminded me of something amazingly yummy that I recently discovered that I will now share with you. So I’ve been an avid cauliflower pizza crust lover since day 1 (that I developed my intolerances, that is) and I thought that was a game changer. While I still enjoy a slice of that cauliflower goodness every now and then, I’d like to share with you the newest member of the healthy pizza game that’s taking everyone by storm at the moment.

I’m not sure how I never thought to do this before, after all cauliflower and broccoli are so similar, but a friend of mine actually told me she had been making broccoli pizzas and she actually liked them even more than a cauliflower pizza?!! YUP. But how could that be??? For 1, the pizza crust is literally green. Not the most appetizing color when compared to the normal(ish) looking crust of a cauliflower pizza. And secondly, broccoli has SUCH a distinct flavor! How could it ever pass as a pizza crust?!

Well let me tell you, folks, I’m sure glad she made one for me because I have been absolutely HOOKED since my first teeny little hesitant bite into it. IT’S SO GOOD. I’m drooling just thinking about it. I might have to make one for dinner tonight if I ever make it to Arizona.

Seriously you guys, I know you’re thinking the exact same thing I was: “broccoli….pizza? It’s green? And you say it’s…. actually good? No wayyyyyy.” I promise. Would I ever lie to you? For those of you who don’t know me personally, I actually am physically incapable of lying. I get all giggly and can’t keep a straight face EVERY SINGLE TIME. This is the real deal! And if you don’t believe me, I guess you’re just going to have to try it anyways because that’s the only way you’ll know for sure. And if you don’t try it for me, try it for the vitamin K, vitamin C, potassium, fiber, and folate that you’ll get from the broccoli. How many times can you have pizza and then your body actually feels amazing afterwards?

ALSO, before I complete this chapter of my ramblings, PLEASE feel free to share your favorite toppings with me because there’s nothing I love more than a good topping party and I’d love to try some new options! Enjoy!

 

Dairy and Gluten Free Broccoli Crust Pizza

  • Servings: 1 large Pizza
  • Difficulty: easy
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Ingredients

  • 3 large heads of broccoli cut into florets
  • 2 organic free-range eggs
  • ½ dairy-free Parmesan cheese
  • ½ + ½ cup dairy free mozzarella cheese
  • 1 tsp garlic powder
  • ¼ tsp dried thyme
  • salt and pepper to taste
  • Toppings: sugar-free tomato sauce, prosciutto, turkey sausage, and diced fresh red peppers

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Place broccoli florets in a high-powered blender or food processor and blend until your broccoli is finely chopped.
  3. Place the finely chopped broccoli into a microwave safe bowl with about 2 Tbsp water, cover, and microwave for 1-2 minutes.
  4. Remove, allow to cool, then squeeze out all the water you can (use those muscles!!!) using a tea towel.
  5. Add the squeezed broccoli, eggs, Parmesan, ½ cup mozzarella, garlic powder, dried thyme, salt, and pepper to a large bowl and mix until everything is combined.
  6. Line a baking sheet with parchment paper and then dump your “pizza dough” onto it.
  7. Form the dough into a crust and bake for 10-12 minutes, until it begins to crisp up.
  8. Remove from the oven and add your toppings. Then, bake for another 10-12 minutes.
  9. Remove from the oven and allow to cool. Then slice and enjoy!


Loaded Dairy-Free Cauliflower Crust Pizza

Purple Cauli Pizza

One thing I truly miss about living in Seattle is being walking distance from this little place called “Pike’s Place Market.” Now for those of you who have no idea what I’m talking about, do yourself a favor right now and google it. You’ve probably seen the glowing sign in a movie or on a postcard somewhere. But the famous sign isn’t what I miss. Oh no. I miss the food (of course).

What was so special about being close to this farmer’s market was being able to get my daily dose of fresh fruit. veggies, and meat while supporting local farmers at the same time! AND, I almost forgot to tell you my favorite part of farmers markets. All the variety! Do you ever just go and pick out something you’ve never seen or heard of and you’re like, “okay, time to figure out how to eat this new thing.”? It’s the best way to try new food and widen your food horizon.

Anyways, I guess I should get to the point of this little story. The farmer’s market is how I discovered how many different shapes and colors of cauliflower there are! Say whaaaaa? Oh yeah, there’s your everyday white cauli, but there’s also this wild-looking spiral-y green cauli, pretty purple cauli (which is what I used for this recipe), and there’s an orange-y yellow colored cauli. So many opportunities for fun, colorful recipes!!! You do eat with your eyes first, after all.

Sooooo, I highly recommend checking out your local farmer’s market and trying ALL THE CAULIFLOWERS! Pick out your favorite color and bring it home and make this sensational cauli crust pizza with it! You will not be disappointed. Not to mention all the health benefits you’ll get! It’s a win-win.

From this cauliflower pizza alone, you will get vitamins, antioxidants, minerals, fiber, omega-3 fatty acids, and complete proteins. Take that old school dairy and gluten containing pizza! Boom. You’re going to be feeling invincible from the immunity, muscle, and energy boosting power from all the B-vitamins in nutritional yeast alone.

One bite of this and you’ll never go back to regular pizza again. It’s that good. Bon-appetit!


Loaded Dairy-Free Cauliflower Crust Pizza

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

    Crust
  • 1 head purple cauliflower (or any cauliflower)
  • 1 egg
  • ½ cup dairy-free parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 Tbsp coconut flour
  • Pinch of salt and pepper
  • ¼ tsp ground oregano
  • ½ tsp garlic powder
  • Toppings
  • ½ cup pizza sauce
  • ¼ cup nutritional yeast (adjust amount according to how you like it!)
  • ½ cup Daiya dairy-free mozzarella cheese (optional, I only use occasionally and when I do, I use less nutritional yeast)
  • 1 hard-boiled egg, sliced
  • 1 tomato, thinly sliced
  • 2-4 brussels sprouts, thinly sliced
  • 2 cremini mushrooms, thinly sliced
  • Sliced red onion
  • Anything else you love to top your pizzas with!

Directions

  1. Preheat oven to 425 degrees F. Place cauliflower (in batches) into a food processor and pulse until it resembles rice.
  2. Once all the cauliflower has been shredded, steam it either in the microwave or on the stove until tender, and then allow to cool.
  3. Using a tea towel, squeeze all the water you can out of the cauliflower mixture and then transfer it to a large bowl. Add the rest of the ingredients for the crust and mix thoroughly until you have what resembles a big doughy ball.
  4. Line a baking sheet with a silicon mat and roll your dough ball out into a crust shape. Bake in the oven until it starts to brown slightly (about 15-20 minutes).
  5. Meanwhile, mix your nutritional yeast into your pizza sauce to add some cheesy flavor.
  6. Remove your crust from the oven and top it with sauce, cheese (optional), mushrooms, tomatoes, brussels sprouts, and red onion. Put back in the oven for about another 20 minutes until the pizza is firm and your toppings are nice and cooked.
  7. Remove from the oven and allow to cool slightly. Top with hard-boiled egg slices and some freshly ground salt and black pepper.