Paleo (kinda) Vegan Pizza

So, I feel a bit ridiculous admitting that I'm not exactly sure what all the Paleo diet allows for.  I'm pretty sure that no processed foods is part of it, but I lost interest in what Paleo had to offer when I saw the first asparagus bundle wrapped in slimy (totally unhealthy) bacon (photo) on my Facebook feed.  So anyway, I still think it's a pretty cool notion to limit the amount of Gluten in your meals, and definitely a plus to lay off of processed foods.  Daiya (vegan Cheese) and marinara aside, this is pretty much straight from the garden!  It's versatile too, if you want to change the toppings.

(GF) Naturally Gluten Free

My pizzas before they were baked

Ingredients:

2 Large Eggplants

1 Jar of marinara (I like Barilla, it's vegan and kosher)

Bag of Daiya Shredded Chedder or Mozzarella (purchase at publix or other)

Salt or Garlic Salt to sprinkle

Suggested Toppings:

Chopped Mushrooms

Baby Spinach

Diced Onion

Sun dried Tomatoes

Diced Zucchini 

Artificial Bacon Bits (can be purchased from any grocery store)

Ignore the fact that this eggplant has not been peeled

Instructions:

- Preheat oven to 350 degrees

- oil two cookie sheets

- Peel eggplants with a potato peeler or the like

- Lay eggplant on its side and cut in about inch thick slices 

- Place each piece on the cookie sheet

- Sprinkle each "pizza" with salt or Garlic salt (not too much, it's just to add a little flavor)

- First spread about a Tablespoon of Marinara on each "pizza"

- Then top with Spinach

- Then your daiya cheese

- Then all of the other topping you choose

-Bake on 350 for 25 minutes, on top rack

Feeds 4 Adults +
**Served with Crisp salad and roasted asparagus
ENJOY!

Photo Credit to my baby sister!

Watermelon Pizza!

It's summer, and that means watermelon!  You can get super festive with this little treat.  I used the fruit that you see here, because it's the Fourth of July this week, and we're celebrating with Red, White, and Blue!  A friend of mine served this at potluck the other day, and I was delightfully surprised when I tasted it.  I thought it would taste like... well... watermelon, but the jam that's used at the base adds a pop of sweetness that is irresistible!  The kids will love this... and any other excitable pedestrians that walk by.

RED - WHITE - BLUE

Ingredients:

Strawberry jam (spreadable)

Fruit of your choice (pictured are: blueberries and coconut shredds)

Whole watermelon

Directions:

~Wash your fruit

~Cut watermelon in half, and then slice the same way in 1 inch portions (should be in circular shape, like a pizza)

~Cut each circle into triangles, like you slice a pizza

~Spread strawberry jam on each slice

~Top with your favorite fruit (such as kiwi, bananas, almond slivers, etc.)

ENJOY!

Thanks Jesse for the cool idea!

Vegan Pizza!

Another go-to for those days when you just don't have the time, or will to come up with something amazing and new.  I'm so glad that I finally received verification from pillsbury that their crescent rolls and pizza crust are indeed vegan.  This pizza is nothing fancy, but boy is it a winner!  Daiyah cheese makes it unbeatable.  Change it up to your choice toppings, just make sure if you use spinach to put it under the marinara, so that it doesn't dry out.  This recipe makes 2 large rectangular pizzas.

(GF) Variation - To make your pizza gluten free, use a gluten free pizza crust mix such as Arrowhead mills.  Daiyah cheese is gluten free (Thank God!)

Some of my favorite ingredients!

Aahhhh..... 

Ingredients:

2 cans pillsbury pizza crust

1 jar Barilla (Tomato Basil is great!)

half of a zucchini chopped

half of a squash chopped

half cup of chopped mushrooms

half cup of chopped onion

1-2 cups Daiyah mozarrella cheese

half cup of chopped spinach

seitan chopped (meat alternatives are always optional)

Directions:

On 2 large rectangular OILED cookie sheets-

Roll out your pizza crusts

pull the edges to spread out the dough evenly

sprinkle dough with chopped spinach evenly

pour marinara (slowly) on top of the spinach, and spread even with the back of a spoon, make

sure to leave about a half inch with no marinara, so you can grab your pizza

sprinkle cheese evenly over marinara (however much you like)

sprinkle your veggie toppings and your veggie meats (if you so chose)

Bake for about 20 minutes on 350, or until your edges are golden

*Serve with a crisp salad!