MY VERSION OF PIZZA
I don’t eat wheat but still crave pizza. Here is my whole food version. I have been inspired by many books I have read and gathered ideas. This concept came from Diana Stobo. Some recipes, like this one, I like to provide the foundation and give you the license to get creative. This pizza is fast and easy to make; I guarantee your kids will love it too.
Preheat the oven to 420 degrees
CRUST: Sprouted or gluten free wrap; I prefer Ezekiel 4:9 sprouted grain tortilla
SAUCE: Tomato sauce: Home made, Muir Glen or Fresh Market. Spread a thin layer of sauce onto the wrap. Add some of your favorite spices: garlic powder, red pepper flakes, Italian spices.
TOPPINGS: Cheese: Dyia, Almond, raw or what ever you prefer. Add you favorite veggie or fruit toppings; figs, olives, onions, jalepenos etc.
Bake for 8-10 minutes until cheeses is melted and bubbling
Feel free to add a handful of fresh greens on top. Enjoy!
MY FAVORITE COMBINATION:
Ezekiel 4:9-sprouted grain tortilla
1/3 Cup of Muir Glen pizza sauce
Garlic powder to taste
Italian seasoning to taste
Chili flakes to taste
Organic valley raw mozzarella grated
1/3-cup artichokes hearts chopped
1 Roma tomato sliced
Couple of fresh basil leaves