Pizza

10.10.2016

Diner | LUNCH | Recipes by: Rens Kroes

I have guilty pleasures… Sometimes I use gel polish on my nails (which isn’t very good for your nails it seems) and I can’t deny that I still enjoy dancing, half-naked, in front of the mirror to the Backstreet Boys. But to be honest, I don’t really have any weird or bad habits related to food. Because, guess what, I eat anything I want, from healthy to unhealthy. I’ve never sworn off of packaged cookies or sugary energy drinks, but the reality is, I just don’t really want to eat them.

Of course there are food that are slightly less than healthy that I do eat that give me instant happiness, sweets, something fried or an easy meal. They’re perfect when you’re feeling a bit down or have had a truly busy day. They’re just not what you want to be eating on a daily basis. So that’s why I’ll often make something for myself that hovers somewhere in between super healthy and comfort food… Something you can eat everyday if you wanted to, but that still has the feel of comfort food. This pizza is one of those recipes. It’s something I make often and that I really enjoy because it’s yummy (and pretty healthy too)! 😉

Prep time
20

Bake time
40

Portion
2

Shelf life
2 days in the fridge

Supplies
Oven
Blender/immersion blender
Parchment paper

Ingredients

Pizza crust
200 g oatmeal
4 tbsp buckwheat flour (or other flour of your choosing)
1 heaping tbsp psyllium husks
3 tbsp sundried tomatoes, drained
2 tbsp dried Italian herbs
2 eggs

Toppings
150 g mushrooms
1 medium onion
1 clove garlic
1/4 red chili pepper
25 g hard goat cheese
4 of 5 tbsp tomato sauce (fresh is best)
1 tsp dried oregano

The pizza is also delicious eaten cold. If you have leftovers, bring them with you in your lunchbox the next day.

Method
Preheat the oven to 180ºC. Combine all the ingredients for the pizza crust in a large mixing bowl and stir well. Transfer the mixture to a blender (or use an immersion blender) and process until a smooth dough forms. Place the dough on a lightly floured cutting board. If the dough is too wet/soft, add a bit more flour. If it’s too firm, add a splash of water. Knead the dough thoroughly and use a rolling pin to roll it until flat and round. You can either make one larger pizza or two small ones.
Line a pizza pan or baking sheet with parchment paper, lay the pizza crust on top and bake for 10 minutes in the preheated oven. In the meantime, get to work on the toppings. Brush the mushrooms clean and slice thinly. Slice the onion, garlic and chili pepper too. Remove the crust from the oven and spread the tomato sauce on top using a spoon. Then top with the sliced vegetables and herbs and sprinkle with the grated goat cheese. Bake the pizza in the oven for 30 minutes, remove it from the oven and slice it up. Yum!

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!

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