How to Make Homemade Healthier Pizza in Minutes

IMG_2596This is crazy! You can be eating this pizza faster than you can find your phone and call in your order – and for a fraction of the cost, a fraction of the sodium, and a fraction of the fat to boot.

I love to make this on occasion when I am having friends over or when I am just dying for the taste of good za. Don’t hesitate, get what you need, invite some friends over, open a bottle of  Cadetto Montepulciano d’Abruzzo. And that’s all you need – except for a nice fresh crisp salad!


Ezekial Whole Grain Tortillas

Tomato Sauce (no/low sodium) seasoned w/garlic powder, oregano, blk pepper and any other pizza seasonings you like – be creative

Shredded low fat/part skim mozzarella or mozzarella alternative

Directions: Toast the tortillas in your toaster oven (or in the oven) until it just starts to toast and becomes slightly firm.  Take it out of toaster oven. Turn oven to bake at 400 degrees. Spread your sauce leaving about a 1/4 inch of tortilla edge dry. Sprinkle some cheese to cover the sauce. Add some oregano, black pepper, garlic powder on top of cheese. Using a spatula, put the pizza back into the toaster oven. Bake for a couple of minutes until cheese is bubbly.

Note: Experiment with mushrooms and onions or what ever you like on pizza. Once you do it, you’ll see how fast and easy it is. Bon Appetite!


How to Make Tomato Zucchini Saute

I love to make this with the tomatoes from Windy Acres, my favorite organic farm about a mile from where I live! They have every delicious variety of heirloom tomatoes. There is just something so wonderful about riding your bike or just driving up to a beautiful farm cart loaded with fresh veg.

If tomatoes are not in season, you can usecanned tomatoes and frozen zucchini also. I usually make this particular recipe in the height of the summer when both are abundant. In the winter, I tend to use the canned and frozen, but I make it as a soup by adding vegetable broth ( low or no sodium) and I love to throw in some frozen sweet corn, red kidney beans and/or some brown rice! Yum. I like to make a simple fresh salad to have with it and that completes the meal!                   


 Tomato Zucchini Saute


4 large fresh tomatoes (approx)

3  fresh med to small zucchini (small-med taste better than the large)

1 can drained red kidney beans

3/4 cup cooked brown rice

4 large cloves fresh garlic (or granulated to taste)

oregano, black pepper, basil according to your personal taste 

grated parmesan cheese or parmesan substitute  (optional)


Slice tomatoes as if you were putting them on your sandwich (approx ¼ in thick). Slice zucchini into thin rounds. Spread a layer of tomatoes to cover the bottom of the pan, a little chopped garlic. Spread layer of zucchini on tomatoes and sprinkle w/more chopped garlic. Continue to alternate layering until all veggies are  used! Cook with lid on over low-med heat. Should take 10- 15 min or so depending on how large a pan you are using and how many layers. After 5 minutes or so, you should see the juice bubbling up from the tomatoes and the zucchini. Both veg have lots of water so you really shouldn’t need to add liquid, but if it does seem too dry add approx ¼ cup of low/no vegetable broth.

Other possible uses: (cook once eat twice!)

1) Turn into soup by adding no/low sodium vegetable broth. More seasoning to taste.    Blend partially w/an immersion blender. If you don’t have one, a regular blender will work. Blend half of the mixture and return to the pot.

2) Makes a phenomenal chunky fresh pasta sauce! Blend and pour over your favorite pasta. Red kidney beans or cannelini’s are great in this.

Some possible additions:

Red kidney beans, whole grain elbow pasta, yellow squash, brown rice. Experiment with your own preferences! There is no right or wrong, just what you prefer!

Tip: Frozen zucchini and canned tomatoes will work in the winter if tomatoes aren’t great or if time is of the essence, it is still a great tasting dish!

Bon Appetite!