Vegan/Plant Based

ROASTED GRAPE TOMATOES

ROASTED GRAPE TOMATOES

A super simple recipe that yields the perfect amount for one 12-inch pizza but you can easily use it as a topping for crostini and pasta as well. It’s also a great condiment for fish and meat and is a nice alternative to traditional marinara or pizza sauce. For an extra pop of color use a combination of red, yellow, and orange tomatoes, or keep it classic and stick with all red. This recipe works with cherry tomatoes too.

RUSTIC LOW CARB PIZZA CRUST

RUSTIC LOW CARB PIZZA CRUST

Only 1 net carb per serving (2 slices). Don’t let the unusual color of this pizza crust deceive you. It has great flavor and an authentic bread-like texture despite its appearance and carb count. Rolling it out is a little tricky (see the “notes” in the recipe card), but be patient and you’ll be rewarded in the most delicious way!

ROASTED BROCCOLI

ROASTED BROCCOLI

Here’s a foolproof method for perfect roasted broccoli. Cut the florets in half lengthwise so they lay flat on the baking sheet, and, instead of tossing the broccoli with olive oil before roasting, use olive oil spray instead for an ultra thin coating of oil. These two simple tricks will facilitate browning and produce delicious, crisp tender broccoli. Roasted Broccoli is a great basic side dish and a fantastic pizza topping. This recipe yields the perfect amount for one 12-inch pizza.

BEET PIZZA CRUST

BEET PIZZA CRUST

A classic pizza crust recipe is transformed into a stunning culinary canvas with beet powder. Beet powder (also known as beetroot powder) is available online and at some upscales grocery stores like Whole Foods.

ROASTED GARLIC

Roasting a whole head of garlic inside of its papery skin is one of the easiest ways to enhance any pizza. The roasted cloves emerge from the oven soft and caramelized with a sweet, mellow flavor. Spread a little (or a lot) on any pizza crust for a huge flavor boost.