Sun-Dried Tomato Pizza with Pizzazz
Do you ever just crave for a slice of pizza that is full of taste and flavor yet actually healthy for you?
Pizza is normally one of the least Kapha-friendly foods as it is both heavy and oily. The only thing worse for Kapha-types would would be to eat the pizza the next day (cold and old).
As I set out to prepare a dinner for some members of my family who are Kapha in nature, I wanted to come up with something that would be satisfying yet nutritious.
This recipe is adapted from a similar pizza from Brendan Brazier’s book “Thrive”. All of his pizzas are gluten free and vegan.
This pizza is packed with flavor and the texture is great too. You can play with substitutions for the toppings but I enjoyed keeping with the sun dried tomato theme to tie in with the sun dried tomato sauce. The crust is surprisingly simple and super delicious.
To make the crust I used red quinoa, ground sunflower seeds, grated beet, parsley, safflower oil, and a bit of sea salt. The sunflower seeds were ground in a coffee grinder.
After the crust was formed, I spooned on a generous amount of sun-dried tomato sauce followed by the topping of sun-dried tomatoes, thinly sliced scallions, and curly-leaf kale.
30 minutes later the pizza was ready, crust firm and a bit crispy. The aroma full of mouth-watering garlic, tomato, and spices.
We enjoyed our pizza paired with a leafy green salad with Kapha-friendly dressing and a side of grilled asparagus. The verdict: a lot of flavor, good spice, and a light, energetic post-digestive effect!
1/2 cup ground sunflower seeds
3/4 cup of raw grated beets
1/2 cup cooked red quinoa
1/4 cup safflower oil
sea salt
Spicy Sun-Dried Tomato Sauce-
1/2 cup sun-dried tomatoes
3/4 cup water
2 tablespoons balsamic vinegar
2 cloves of garlic
3/4 cup of fresh tomatoes
1 teaspoon dried basil
1 teaspoon thyme
1 teaspoon rosemary
Pizza Topping-
1-2 green onions, thinly sliced
1/4 cup of curly leaf kale, thinly chopped
1/4 cup sun dried tomatoes
Preheat oven to 300 degrees Fahrenheit. In a food processor, blend together all of the Spicy Sun-Dried Tomato Sauce ingredients including the water from the sun-dried tomatoes until a smooth, creamy consistency is reached.
Lightly oil the pizza stone, or dust with corn meal (more Kapha-friendly option). Mix together all of the crust ingredients. Spread crust mixture 1/4 inch thick on the stone or cast iron pan (if you have neither a baking tray will do). Spread the Spicy Sun-Dried Tomato Sauce on top. Add pizza topping.
Cook 30 min on 300 degrees Fahrenheit until crust is crispy.
Slice with pizza cutter and enjoy!
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Avoid due to the heating quality of tomatoes, onions, garlic, raw beets |
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