Pizza does not have to be bad for you, it's just how you do it. However, this is a lazy way to add some nutrition to your pizza, ANY pizza.
This pizza was already pretty darn nutritious with organic gluten-free flour blend crust, tomato sauce, Daiya Mexican blend "cheeze," marinated artichoke hearts, mushrooms, pineapple, jalapenos and tomatoes stacked so high my nieces laughed at me. I spiced it with fresh basil and dried oregano. I recently learned oregano has huge health benefits due its sky-high antioxidant content so put that dried oregano on everything! (Dr. Greger of www.nutritionfacts.org is my current go-to for nutrition advice for anyone interested in finding the most beneficial foods for your health, there is even a fun app to track your progress!) Then I topped one slice with Pea Microgreens and the other slice with Sunflower Microgreens for added color and crunch and disease-fighting super powers.
I also do pizza without cheese which is wonderfully healthy and delicious too. For those interested: once you give up cheese, after a few weeks you don't miss it. I used to be a mad cheese addict and I would never consider eating it ever again in a billion zillion gajillion years :) Vegan cheese is good, some better than others but lately I'm on a health kick of minimizing processed foods so I only have it once every week or two.
When I was in Germany, France and Italy, I noticed many many pizza-by-the-slice places had fresh arugula greens on pizza as a topping, so they've had it figured out about putting fresh greens on pizza for some time.
The lesson today is, put Microgreens on all pizzas! And for this lesson, I have put all Eco-sized subscriptions on sale for $33/4pack. Order them here at any frequency you wish: www.greenstockfarm.com/shop
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