Tag Archives: pizza

recipe, vegetables

Vegetable Pizza with Zucchini Crust

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Here is a new twist on veggie pizza! I just made this over last weekend and it was a success! I suggest eating it in the first day or two… 3 days it is a little mushy and no longer looks as appetizing. 😀 Haha!

Vegetable Pizza with Zucchini Crust

Veggie Pizza

(I doubled the recipe to make it fit this jelly roll pan)

4 cups shredded raw zucchini

1/2 tsp salt

1 egg beaten well

1 TBSP nutritional yeast

Heat oven to 350 degrees. Shred the zucchini and sprinkle salt over it. Mix well. Let it sit a few minutes. Pour the beaten egg over it and mix well. Add nutritional yeast and mix well. Pour into a greased 9×13 baking dish and spread it out thinly. Bake for 20-30 minutes or till the zucchini looks a little toasted and the crust has “set up”. (Baking time may vary depending on your oven). Let crust cool while you make a batch of Homemade Hummus.

Filling: Homemade Hummus or prepared pesto.

When crust is cooled, spread with 1/2 -2/3 cup of hummus. It should be 1/4 inch thick or a little more.  In the picture above, I used half hummus and a 5 ounce jar of prepared pesto. So you will only need a half jar (2.5 ounces) of pesto for this recipe!

Topping: Half a bag of shredded Power Blend Superfoods or 5 ounces of your own chopped veggies. Sprinkle over the hummus and press the raw veggies down a little to make them stick better.

Superfood Blend

Serve immediately. Refrigerate leftovers and eat the next day.

Cheers to a new recipe! 🙂

~Coach Shannon

grains, snacks

Italian Pizza Crust

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Italian Pizza Crust
Wheat Italian Pizza Crust

By: Shannon Beeghley, LPN, NS, CHHC

(This is my favorite crust recipe!)

2 1/4 tsp yeast (or one package)

3/4 cup warm water

1 tsp sugar

Mix together and set aside. In another bowl, place the following ingredients:

1 cup white flour

1 cup whole wheat flour

1/2 tsp Italian seasoning

2 TBSP olive oil

1/2 tsp sea salt

1/2 tsp garlic salt

Stir together and then pour in the yeast mixture. Stir with a wooden spoon til mixed together.  Knead it on a floured surface a couple times. Let raise till double. Flatten or roll out onto a pizza pan (or on a cookie sheet) and bake at 350 degrees for 10 minutes. Remove from oven and add any pizza sauce and toppings you desire. Finish baking 10-15 minutes more. Enjoy! 🙂

Yield: One 12.5 inch by 9 inch rectangle pan (I don’t have a circle pizza pan) 🙂

Note: You can just use all white flour if desired. Or use your favorite kind of flour, if gluten intolerant. The dough can be made & baked, then stuck into the freezer in a well sealed bag for a quick just-add-toppings pizza later!

(The above pizza has sauce, chicken, onions, orange bell pepper, olives, fresh parsley, Monterrey jack & cheddar cheese.)