A good pizza recipe can stray from tradition.

Spaghetti squash is an excellent low-carb alternative to regular spaghetti noodles. Its low in calories and filled with nutrition. In this recipe, we stuff the spaghetti squash with the flavors of pizza, so you can enjoy the experience of pizza flavors without actually having nutritionally-devoid white flour crust. In fact, this pizza recipe with spaghetti squash is a lot more filling, only it won’t weigh you down the next day. Enjoy!

Instead of making your own marinara sauce, as the recipe indicates, you can simply use your favorite store-bought brand, which minimizes the ingredients list and the workload. To treat this pizza recipe like a side dish, serve them for a group of 4, rather than 2, and simply slice each half down the middle.

Spaghetti Squash Pizza Recipe

Serves 2

Ingredients

• 1 spaghetti squash
• 2 cups tomato puree
• Salt and pepper to taste
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1/2 cup grated mozzarella
• 1/4 cup parmesan

Directions

Preheat the oven to 350 degrees Fahrenheit. Cut the spaghetti squash in half, lengthwise, and spoon out the inner flesh. Place the spaghetti squash halves in a baking dish, concave side down. Pour water into the dish so that it goes a few centimeters up the height of the dish. Bake for 45 minutes.

In a bowl, mix together the tomato puree, salt and pepper, thyme, oregano and garlic powder. When the spaghetti squash is finished, use a fork to scrape out a good amount of the squash, leaving behind enough of it to cushion the stuffing. Add the spaghetti squash to the tomato puree mixture and fold until evenly combined. Set the spaghetti squashes in the baking dish, concave side up, and stuff each evenly with the spaghetti and tomato puree mixture. Sprinkle evenly with the mozzarella and parmesan. Pop back into the oven for another 20 minutes or until the cheese has melted and is slightly browned.

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Here’s how you rethink your plate: a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Now that’s quick and delicious eating for even the busiest night of your week! This vegan pizza recipe delivers health and flavor.

 Arugula Salad Pizza Recipe

Makes 8 servings (1 slice each)

Active preparation time: 13 minutes •total preparation time: 45 minutes

 Ingredients

Whole grain pizza dough (see Notes), or one 16-ounce (454 g) package refrigerated whole grain pizza dough, or whole grain pizza dough prepared from a mix
Cornmeal for sprinkling
¹∕³ cup (86 g) marinara sauce
1½ teaspoons dried oregano
1 cup (112 g) shredded plant-based cheese (see Notes)
2 cups (62 g) mixed fresh arugula and baby spinach
1½ cups (224 g) fresh yellow cherry tomatoes, halved
½ medium red bell pepper, diced
1 ripe medium avocado, sliced
¼ cup (31 g) roasted pistachios
1 tablespoon balsamic vinegar
1 tablespoon extra–virgin olive oil

 Directions

1.Preheat the oven to 350°F (180°C). Roll out the pizza dough to fit a 14- inch pizza pan or pizza stone. Sprinkle the pan or stone with cornmeal and fit the dough on top.

2.Spread the marinara sauce onto the dough and sprinkle the oregano and plant-based cheese over it. Place the pan or stone in the oven and bake for 30 to 35 minutes, until the crust is golden and firm to the touch.

3.At the last minute before serving, remove the crust from the oven and top with the arugula and spinach, tomatoes, bell pepper, avocado, and pistachios. The greens will wilt quickly.

4.Drizzle with the vinegar and olive oil. Serve immediately.

Notes: You may prepare your own pizza dough following this procedure: Stir together ¾ cup warm (110°F/43°C) water, 1½ teaspoons active dry yeast, and 1 teaspoon honey in a medium bowl. Let stand for 10 minutes. Stir in 1½ teaspoons extra virgin olive oil and 1¾ cups whole wheat flour. Tip the dough onto a lightly floured surface and knead for 10 minutes. Place the dough in an oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour, then proceed with step 1 of the recipe.

Omit the plant-based cheese, if desired.

 Variation: Substitute other firm greens, such as baby kale or chopped col- lard greens, for the arugula and baby spinach.

Per Serving: 258 calories, 12 g protein, 34 g carbohydrate, 8 g fat, 1 g saturated fat, 5 g fiber, 5 g sugar, 466 mg sodium

Star nutrients: vitamin A (11% DV), vitamin C (28% DV), vitamin K (19% DV), calcium (15% DV), iron (11% DV)

 Recipe from “Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes“, copyright © Sharon Palmer, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Photo credit: © Heather Poire

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The post Arugula Salad Vegan Pizza Recipe appeared first on EcoSalon.

This winter, try your hand at a different kind of homemade pizza. Add some seasonal vegetables to the mix and you’ll bring more excitement and diverse flavors to pizza night. This sweet potato and leek pizza recipe is just one way you can mix it up. Enjoy!

The stars of this pizza recipe are the leeks and sweet potatoes. As spring approaches, I’m trying to get the most out of my sweet potato kick and one of the ways I like to do that is to pair it with unlikely vegetables, such as leeks, and in unique ways, such as in a pizza. This recipe makes me appreciate the sweet potato — and pizza! — in an entirely different way.

Leeks reduce LDL (bad) cholesterol and are helpful in fighting certain cancers, such as colon and prostate cancer, with their carcinogen-fighting quercetin content. They also contain protective antioxidants, inlcuding the carotenoids lutein and zeaxanthin, which help to prevent aging, lower high blood pressure, cleanse the blood, and heal wounds.

The sweet potato also offers incredible health benefits. It is packed with vitamins B6, C and D, contributing to healthy bones and nerves, clear skin and strong teeth. The sweet potato is also helpful in reducing stress and boosting the immune system. It is the better alternative to a white potato because it has sugars that are slowly released into the bloodstream and thus won’t cause sugar spikes. Like leeks, the sweet potato also wards off cancer.

Sweet Potato & Leek Winter Pizza

Makes one 10-inch pie

Ingredients

• 1 10-inch pizza crust (preferably whole-wheat)
• 1 tablespoon olive oil (for brushing the crust)
• 2 leeks
• 1 medium white onion
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, stemmed and halved
• 1 sweet potato (baked at 400 degrees F for 40 minutes)
• 1 teaspoon chives, chopped
• Salt and pepper to taste

Brush both sides of the crust with olive oil and place on a baking dish.

Spread the sweet potato over the crust so that it is evenly distributed.

Top the sweet potato with the leeks, onions, cherry tomatoes and chives.

Bake in the oven at 400 degrees Fahrenheit for about 10-12 minutes, or until the crust browns slightly and the tomatoes cook to a withered look. Serve and enjoy!

Photo Credit: GlowKitchen

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