Make This High Energy, Weight Loss Pizza Tonight

Hey beauties, I hope you’re having THE BEST Sunday. I have an idea about what could make it EVEN better: This high energy, weight loss pizza!

I just wanted to share my beautiful, delish pizza recipe with you for high energy levels, weight loss and some immune boosting thanks to my friend Garlic 🙂

My sister’s been here for a short visit from her home in Vancouver, so I’ve been running on ‘essentials’ for the last few days, but I am SO excited to re-connect and help you crush your goals again this week! 😀

My whole fam got pretty sick this week so we’re really busting out the garlic, fire cider, kombucha and oregano oil this week 😉 That is all to say, no you don’t have to add on pounds of garlic to your pizza 😉

Alas, on to my pizza 🙂

High Energy, Weight Loss Pizza Crust Ingredients:

-3 1/2 cups Bob’s Red Mill Gluten-Free All Purpose (or a home-made version without xanthan gum, if you use one with xanthan, just omit the xanthan from this crust recipe)
-2 tsp. xanthan gum
-2 teaspoon sugar
-1 envelope active dry yeast – not instant 😉
-2 teaspoons grey sea salt
-1 1/2 cups warm water (I boil my kettle so it’s super hot and then add half unsweetened original cold almond milk so it becomes warm as a liquid, or you can just use warm water if that’s easier for you)
-2 tablespoons olive oil, plus 2 teaspoons

(this recipe is adapted from: http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe.html )

How to Make Your High Energy, Weight Loss Pizza Crust:

Add warm water or water-almond milk, sugar and yeast into a bowl and let it stand for ten minutes, activating the yeast. This is a great time, if you’re cooking with kids, to remind them yeast is pretty dangerous to ingest raw, so we never eat pizza dough raw!

While that’s ‘proofing’, add the flour, xanthan gum and salt into a mixer with the dough hook attached, or into a big bowl.

Once the yeast has proofed (it should have risen, and have gone from looking mostly like milk/water to looking like a foamy/frothy/dome-ish cap on the milk or water’s top), pour it into the dry mixture and mix until mostly combined. Then add the 2 tbsp. olive oil until it forms a dough.

Oil another bowl with 2 tsp. olive oil and let the dough ball rest there for 1 hour, until about doubled in size (makes two pizza crusts 🙂 )

High Energy, Weight Loss Pizza Toppings:

-Your favourite veggies!
Mine had:
-1/2 cup artichoke hearts
-2 slices red onion
-5 big leaves of basil, fresh
-1 vine tomato
-big handful olives
-2 cloves (you can use less if there’s not sick people all around you 😉 ) thinly sliced garlic
-6 or so sundried tomatoes
-cashew cheese (recipe below)

How to Put Your High Energy, Weight Loss Pizza Together:

Preheat your oven to 450 F.

Once your dough is ready, place it onto your pan and press it out into the shape of your crust. Create a lip on the edges (crust) to hold in your tomato sauce. It’s okay to press it in the middle until it’s quite a thin crust, it will rise and be delicious

Next, cut your tomato in half and grate the insides. We learned this trick in Spain and use it for EVERYTHING now! Discard the skin, but keep all the grated insides + seeds. Use this as your sauce, scrape it onto your pizza and spread it. When it’s baking it will caramelize this a bit and make it so fresh and tasty.

Next, scoop out your cheese and dollop it all over your pizza. You could spread it all around, but the beauty of Neapolitan pizza inspires me all the time, and it just looks so gorgeous like this.

Add on the rest of your toppings. Bake your pizza at 450 for 14-18 minutes, depending on the size of your pizza tray/crust. It’ll be golden brown and the cheese will have blistered a little

High Energy, Weight Loss Cashew Cheese Recipe:

Recipe inspired by Miyoko Schinner. If you’re dairy-free, bite the $20 bucks and buy yourself Artisan Vegan Cheese. If you live in the States, re-mortgage your house and just buy all of her home-made cheeses. And ship some to me. (Joking, I’m not sure they can cross the border). And then buy The Homemade Vegan Pantry by her – AMAZING.

Add:

-1 cup raw cashews
-1/2 cup water mixed with 2 tsp. or so sauerkraut juice (until lemony-flavoured but not too strong)
-1 – 1 1/2 tsp. sea salt (depending on your tastes – if you’ll use it all up right away, add 1 and 1/2 tsp. If you’re going to keep it in the fridge, I find it becomes too salty, and next time I’ll make it with 1 tsp)
-1 tsp. nutritional yeast
-1 tsp. organic miso (light, if you have it)
-small sliver or an onion, or 1/2 single big ring of an onion you have cut for the pizza

Blend this on high-speed in your blender until smooth, creamy and cheesy!

This is a high-energy pizza because it won’t piss off your digestion, it’ll fuel you with whole foods that are easy to absorb and light on your body, and it’ll help you lose weight because it’s fiber-rich and deliciously satiating. Gluten-free flour blends with bean flour are high protein, too. 🙂

Happy Eating!!
Nathalie

PS – feel free to use a baking soda crust that’s deliciously gluten-free if that’s more your speed. I understand that rising dough may not be as beautiful for everyone as it always feels to my cooking

PPS – EAT PIZZA FOREVERRRRRRRRRRRRRRRR!

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