Tag: pizza

Vegan Naan Pizzas

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I really thought I was one of the very few lucky ones.

But alas, I am just like mostly everyone else.

I have a toddler who is picky AF.

For a while there, she would really eat and/or try just about anything! For months, this child really only wanted meat. She couldn’t get enough. No discrimination. Now, meat is the enemy, which, like, I personally understand, but it’s annoying after I spend my time preparing it in fun and exciting ways for her!!! Even chicken strips & things when we go out aren’t good enough for her. What kid doesn’t like chicken strips?! Oh my favorite – she hates mac & cheese. Won’t touch it. Will only eat pasta in spaghetti form. I’m running out of ideas that aren’t Dino Nuggets (the only safe meat, right now). I say all this because naan bread is v safe right now. I had these out to assemble into pizzas and next thing I know, she has a piece of naan hanging out of her pie hole.

At least we can now confirm my love of carbs is genetic.

Time: 40 minutes (prep + cooking) | Serves: 6-7 pizzas

Ingredients:

  • Mini naan bread
  • 1 red onion, sliced thin
  • 1 package of crimini mushrooms, chopped
  • 1 cup of butternut squash, cubed
  • 1 tbsp. of balsamic vinegar
  • 1/2 cup of pasta or pizza sauce
  • Vegan mozz, for baking
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange butternut squash on a lined baking sheet
  • Drizzle with 1 tbsp. of olive oil + some S+P
  • Roast for 20-25 minutes
  • Meanwhile, heat remaining oil in a skillet over medium heat
  • Add onion + S+P, cook 5-6 minutes
  • Add mushrooms + S+P, cook another 5-6 minutes
  • Add balsamic vinegar, cook another minute, remove from heat
  • To assemble, arrange naan on a baking sheet + top with sauce + veggies + cheese
  • Bake for 10 minutes
  • Serve hot
  • They’re practically appetizer sized to eat about 12 for dinner

Idea from here!

Butternut Squash + Sage Pesto Pizza

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I hate stuff.

Like I can’t deal with knowing that my house is full of…stuff.

I’m definitely not a minimalist, but that’s where we’re headed.

Maybe it’s the moving all the time, idk, but I can get rid of literally anything. Like I’m going to be the mom that doesn’t keep Lou’s artwork because I just can’t handle the clutter. Recently, I’ve decided to turn this passion project of mine into a side hustle. I call it: selling my crap on Facebook. & it’s highly therapeutic. I’ve just been rummaging in drawers & cabinets & pulling out things we haven’t used in a year or more & seeing what I can get. If it doesn’t sell in like a day, I’ll toss it because my other passion project is impatience.

Next, I’ll be selling all of Garrett’s gym equipment. Stay tuned.

Time: 45 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 pizza dough
  • 1-2 bunches of sage
  • 1/2 cup of arugula
  • 1/3 cup of cashews
  • 1/3 cup of olive oil
  • 1/4 cup of nutritional yeast
  • Juice of 1 lemon
  • 2 cups of butternut squash, cubed + cooked (save yourself some time + get some you can microwave)
  • 1/2 cup of cherry tomatoes, halved
  • Vegan mozz
  • Pickled or raw red onions, for serving
  • S+P, to taste

How to:

  • Preheat oven to whatever temp your dough cooks at
  • In a food processor, pulse cashews
  • Add sage + arugula + nutritional yeast + lemon juice + S+P, process on high
  • While processing, add in olive oil
  • Roll out pizza dough into shape you want
  • Spread with pesto + top with butternut squash + cherry tomatoes + vegan mozz
  • Bake as long as your dough tells you
  • Serve hot with red onions on top
  • Be a garbage monkey + eat this entire thing standing over the sink with a hunchback

Buffalo Chickpea Pizza

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Well, it’s official.

I’m cooking the world’s largest baby.

I am supposed to have like 4.5 weeks to go.

But this baby is already 6lb 15oz. Yes, you read that right. I have a fully grown newborn in me already. Which is truly the BIGGEST blessing (literally). The best part – her head is measuring in the 99th percentile. So like tomorrow she’ll hit 100 and have the biggest baby head of all time literally ever. Like, I’m sorry, how is this child going to get out of me….. My doctor seems unconcerned, though. He’s like, yeah you’re just going to have a big baby! As if there haven’t been enough understatements of 2020.

Apparently, she does have hair, though, so that heartburn wives tale is accurate.

Time: 45 minutes (prep + cooking) | Serves: 1 pizza

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 2 cups of arugula
  • 1/4 cup of cilantro, diced
  • 1/2 cup of buffalo sauce
  • 1 cauliflower crust
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400
  • Arrange chickpeas on a lined baking sheet + drizzle with olive oil + S+P
  • Bake 20-25 minutes, toss once in the middle
  • Once cooked, spread buffalo sauce on crust + top with chickpeas + red pepper + onion
  • Bake according to package directions
  • Remove + top with arugula + cilantro
  • Serve hot
  • As the buffalo sauce gets you sweating, just chalk it up to exercise