Traditional Homemade Pizza With Zesty Vegan Kale Caesar Salad
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Decadent traditional pizza at home, the health coach way! Elizabeth is a big proponent of the 80/20 rule and believes that everyone can learn how to make healthier versions of their 20% indulgences at home. You'll learn how to make perfect pizza crust at home with a nod to supreme-pizza flavors. There's just something so satisfying about making perfect pizza at home. In true health coach fashion, Elizabeth also shows you how to make an uber-healthy zesty kale Caesar salad that pairs perfectly with your Friday Night Pizza.
ZESTY KALE CAESAR SALAD
Serves: 2
Ingredients
(use organic ingredients where possible)
- 1 large bunch green kale, washed, stemmed and massaged
- 2 tbsp raw hemp seeds
DRESSING
- 2 large garlic cloves, pressed or grated
- 3 tbsp raw tahini paste
- 2 tbsp raw apple cider vinegar
- 1-2 tbsp fresh lemon juice
- 1 tbsp organic tamari (wheat-free soy sauce)
- ½ tsp toasted sesame seed oil (optional)
Directions
- Press or mince garlic, and add it to a small mixing bowl.
- Add tahini, raw apple cider vinegar, lemon juice and tamari. Whisk well to combine.
- To make the salad, stem the kale, then thinly slice or tear the leaves into bite-sized pieces.
- Add to a large mixing bowl, then massage.
- Drizzle dressing over prepared raw kale and mix with your clean hands.
- Sprinkle with hemp seeds and toss to combine.
FRIDAY NIGHT PIZZA
Makes: 18-24 slices
Ingredients
(use organic ingredients where possible)
- 1 ball high-quality pizza dough (substitute your favorite gluten-free pizza dough, if desired
- 1 jar marinara sauce or your favorite red sauce
- 1 tbsp extra virgin olive oil, plus more to drizzle on the pizza crust
TOPPINGS
- ¼ cup black olives, sliced
- ½ red onion, thinly sliced
- ½ green bell pepper, diced
- 2 cups fresh spinach
- 3 oz goat cheese, crumbled
Directions
- Preheat oven and pizza stone to 475°F (250°C).
- Take pizza dough out of refrigerator, and allow it to come to room temperature, covered.
- To prepare your toppings, sauté red and green bell pepper in one tablespoon olive oil until soft, about 3 minutes. Once softened, add spinach and olives to heat through.
- Lay out a large sheet of parchment paper and lightly sprinkle with flour.
- Roll out the room temperature dough. Make sure it is even throughout.
- Drizzle lightly with olive oil and spread across the dough. Sprinkle with a big pinch of sea salt.
- Spread pizza sauce on the crust and add toppings.
TO COOK THE PIZZA
- Slide your pizza (still on parchment the parchment paper) onto another pizza pan. Then, gently transfer it to the hot pizza stone in the oven.
- After 4 minutes, carefully remove the parchment paper by sliding it out from under the pizza. Cook for an additional 3-4 minutes, until the crust is a light golden brown.
- To remove the pizza, use a set of tongs to pull the pizza onto a room temperature pan.
Con la participación de:
Elizabeth Rider
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