Healthy Pizza Video

Homemade, Healthy and Heavenly.

Amy Lorraine Lohbihler

Video by Amy L & Cherriep
(Full recipes below)

It’s important to be flexible with your meal prepping schedule, but I always have a backup plan just in case. I know there will be days where I don’t have a lot of time to make my meals, but don’t want my health or wallet to suffer. I regularly make extra when I cook so I can throw in it in the freezer for when I’m in a pinch. A staple in my freezer is always some kind of tomato sauce that I can either throw onto spiralized zucchini noodles or a pizza. Pizza may have a bad rap, but it all depends on who made it and what is on it! If you are a pizza lover, you don’t have to compromise your love for health. Nothing is better than a homemade pizza, especially one with a nutritious sauce, whole wheat base and a ton of vegetables. It’s healthier than takeout, and of course, less expensive! For the cost of buying a greasy, unhealthy pizza, you could easily make three of your own! Here is a simple version with classic tomato sauce and a pesto version if you want to try something new.

Tomato Sauce:

1 small can of tomato paste
2 tomatoes
2 cloves of garlic
1 cup chopped onion
1/2 tbsp basil flakes
1/2 tbsp rosemary
1 tbsp honey
handful of fresh basil
2 tbsp olive oil
½ tbsp brown sugar
½ cup water
salt and pepper to taste 

Begin by chopping up your tomatoes and onion, and mincing the garlic. Heat a stock pot on medium and add in your olive oil, garlic, basil flakes and rosemary. Let this fry for a minute before adding some organic tomato paste, chopped tomatoes, onions, honey, brown sugar, salt and pepper. Cover and let simmer for 30 minutes. Add ½ a cup of water, or as much as you need until the sauce is a thin paste. Add in fresh basil. Simmer for another 15 minutes while stirring frequently. Set aside to cool. Once cooled, scoop into a blender and blend until smooth. Pour into a mason jar or freeze for another time. For pizza, spread sauce on whole wheat naan bread and top with your favourite vegetables. Slide into the oven until desired crispiness, and enjoy!  

Pesto Sauce:

fresh basil
1 clove of garlic  
1 tsp olive oil
½ cup of cottage cheese
1 avocado
juice of half a lemon
½ tbsp. basil flakes  
salt and pepper to taste 

This recipe is easy and quick to make because it doesn’t need cooking. Throw all your ingredients into a blender and blend until smooth. I would recommend eating this sauce right away or keeping for no more than a day in the fridge. I’ve bought miniature whole wheat bread rounds and topped with tomatoes, peppers, extra avocado and basil. You can bake them in the oven until crispy, or pop the rounds into the toaster and spread your pesto and add your vegetables on top for a quick snack. These can also be made into a lunch by putting some chicken or turkey on top!