It’s Recipe Redux Day! We are splitting up the posting this month because we just have so many members contributing now. Yesterday was the first half of the bloggers and I was assigned the second day…today…to post mine! I had a lot of trial and error with this theme. I was really excited but then got pretty upset when what I wanted to do totally failed. But hey, it all makes us better cooks in the long run. Actually the weekend I tried out my first idea was the weekend from hell I told you about on Monday. So that is probably why it didn’t go in my favor, haha!
January’s theme: Pizza Party! Give the delivery guy a day off; whether it is for Friday Fun Night with the kids, a pizza chef competition among friends, or for Super Bowl Sunday (February 2). Share your healthy pizza recipe that we can all look forward to after a long week…or a long day.
Yay, pizza. I have loved making personal pizza ever since this beauty was born. And I am pretty sure vegan and gluten-free homemade pizza creations are the best. I don;t miss real pizza and I never will. This pizza I have for you today is really simple and light. The perfect “appetizer” to a Super Bowl party. But it is also elegant and and perfect for a light healthy lunch. I actually bulked mine up when I had it for dinner one night by adding pinto beans, so feel free to add your favorite protein source to make this light pizza a dinner main!
Roasted Winter Veggie Tortilla Pizza
Ingredients: (serves 1)
+ 1 Medium Carrot (peeled and chopped in to discs)
+ 1/3 Cup Chopped Artichoke Hearts
+ 3 TB Chopped Raw Beets
+ Onion Power, Garlic Powder, White Pepper, Oregano (all to taste for the veggies)
+ 1 Large Brown Rice Tortilla
+ 1/4 Cup Salt-Free Tomato Paste
+ Dried Basil, Oregano, Onion Powder, White Pepper (all to taste for the sauce)
+ 1/2 TB Nutritional Yeast
+ Optional: Beans, Sprouted Lentils, Sliced Chicken (to make this a meal!)
Directions:
+ Preheat the oven to 425°F.
+ On a foiled and oiled baking sheet, place down your prepared veggies and then sprinkle on the seasoning and toss with your hands. Spread it all out and bake for 15 to 20 minutes.
+ While the veggies roast mix your tomato paste and spices together and get that all ready for assembly. Once the veggies are done, prepare another baking sheet and assemble your pizza. First the tortilla, then the sauce, nutritional yeast, then the veggies and optional protein
+ Bake the pizza for 12-14 minutes. Remove when the edges are brown and crispy!
So my first failed attempt was that I was going to make my own crust. It was going to be a wonderful chickpea flour crust made like a pancake. Well It did not work out and ended up getting complete stuck on the pan. I cried. Maybe next time I will have to try it again, but when my weekend is actually going good, haha!
I actually really like the lighting in these shots! It was a dark and stormy day (of course) and 5 o’clock so there was absolutely no good natural light in the one little tiny spot I can take shots in. I thought the pictures would be horrible when I looked at them on the computer, but the low lighting adds to the rustic wintery theme of this pizza, haha! Good thing, because otherwise I am pretty sure that weekend would have been the death of me!
Well, happy ReDux! Make sure you check out all the other fabulous member recipes in the link-up below!
So tell me:
Do you like thin crust, thick crust, normal, or Sicilian, or deep dish pizza the best? I always loved Sicilian when I was a kid!
Tell me a recent recipe fail. I know I am not the only one!
*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, and Ricki’s Wellness Weekend!*
bali tour says
Thanks for the recipe
i would like to try it
Strength and Sunshine says
🙂
Kierston says
This looks great! Thanks for linking up to this recipe on #recipefriday. Pinned it 🙂
strengthandsunshine says
Thanks Kierston! 🙂
Jo-Lynne Shane {Musings of a Housewife} says
That looks so healthy and delicious!
strengthandsunshine says
Thank you Jo-Lynne! 🙂
Cindy Kerschner says
Roasted veggies taste great on any kind of pizza! Gluten-free sounds like a great choice!
strengthandsunshine says
Thank you Cindy! Its a wonderful combo 😉
Serena Ball says
Glad the trial and error paid off…as this looks delish! I gotta try roasting artichokes…I’ never think of that!
strengthandsunshine says
Thank you Serena 🙂 Me either! And I just used a box of frozen hearts that I derosted in the fridge before hand!
Regan Jones (@ReganJonesRD) says
I’ve never really considered using winter veggies on a pizza, but you’ve inspired me!
strengthandsunshine says
Well I am glad I can spark the creativity 🙂 The simple things are always the best!
Kristy @ Southern In Law says
I’ve never thought of putting carrots on a pizza (they’d probably be the only veggie I haven’t used!) but this looks delish!
strengthandsunshine says
I can’t think of a veggie that wouldn’t work on a pizza!
lovenataliemarie says
I love using La Tortilla High Fiber Low Carb Tortillas! They’ve been my obsession for wraps lately. Such a good and easy base for the pizza, which looks mighty delicious I might add. 😉
strengthandsunshine says
Thanks Natalie! I use Good For Life’s brown rice tortillas. They are gluten and soy free and vegan!
theconsciousdietitian says
Im definitely trying this one! thanks for sharing 🙂
strengthandsunshine says
Awesome! Let me know if you do 🙂
veggiedancer says
I love the idea of using roasted vegetables on a pizza–it sounds delicious! I actually made my Recipe Redux pizza with a chickpea flour crust, but I like how you used a tortilla instead–I am sure it is more convenient and tasty for people who dislike using chickpea flour. I am definitely a fan of thick crust pizza, though wheat-based crusts do tend to bother my stomach if I eat too much…I hope you have a great day!
strengthandsunshine says
I am pretty sure my poor chickpea crust-fail was due to the fact that I was distracted and let it get suck to the pan haha! But I just checked out your and it looks perfect 🙂 I will have to try again!
Kat Lynch, MPH (@EatingTheWeek) says
Great idea to use roasted root veggies as a topping, & I’m glad to learn another use for nutritional yeast.
strengthandsunshine says
O Nutritional Yeast! Love the stuff and it always comes in handy for more recipes that you think.
2eatwell says
Love the personal tortilla version! I always have trouble making the dough…and carrots? How cool is that?
strengthandsunshine says
I do want to be able to make my own real pizza (yeast and all) but for now the tortilla works wonders 😉
Julie says
Best Recipe ReDux ever, and I love the idea of using a tortilla because it’s so quick and there’s not so much dough… though I LOVE dough!
strengthandsunshine says
Haha I loved this month’s theme as well! Using a tortilla is perfect when you want that thin crispy crust!
Amari @ Eat Chic Chicago says
Using tortillas for pizza crust is my go-to when I’m in a hurry! They’re easy, delicious and crisp up so nicely in the oven! Love the idea of adding roasted veggies too!
strengthandsunshine says
Using a tortilla is so much easier, haha! You know it will come out perfect 😛
Quincy @ Shugurcän says
Yum! This sounds simple and amazing. Anything with artichokes is a good choice.
strengthandsunshine says
This pizza made me realize I don’t eat artichokes enough! Especially roasted 😉
Claire Carlton says
I love roasted root veggies, but never thought to top a pizza with them 🙂 Great idea! I have recently been failing with making up original gluten free baked good recipes! I get so frustrated and feel so wasteful, that I am sticking to non-dessert foods for now! It is definitely a learning process 🙂
strengthandsunshine says
When you are first starting with gluten-free baking, it is best to follow others recipes exactly before branching out on your own. Learn what works and what doesn’t and then start to develop your own recipes from there!
Claire Carlton says
Thanks for the tip 🙂
Kaila @healthyhelperblog! says
Looks great! I love using seasonal veggies for pizza toppings!
strengthandsunshine says
Veggies make the best topping…for everything! Haha 😉