Veggie Pizza


I’m not talkin’ kale on your pizza. I’m not suggesting the “cover your pizza with veggies so it can count as healthy, but wishing you could let yourself pick all that gross stuff off” method. Oh, no. This is pizza made of veggies. And It’s pretty delicious.

I first heard of such a thing from pinterest. (Where else?)

First, we tried out the cauliflower pizza crust from The Lucky Penny. It was good! But it was a little too labor-intensive for my taste, and it took ingredients that we don’t always have on hand. (Like, a whole head of fresh cauliflower? Seriously, people. Not normally on my grocery list.) We’re spontaneous pizza-makers, and I wanted a crust we didn’t have to plan very far ahead. Plus, it stuck to the pan horribly. We never have parchment paper, (and I do mean never. I wince at the price, every time I look at it in the store.) so, we used foil, and it just didn’t fit the bill.

Second, we tried the spinach crust from Jo and Sue. It was even better! The first crust still tasted a bit cauliflower-y, and the spinach crust had no such inclinations. We used frozen chopped spinach, so we didn’t even have to break out the blender, just thaw the spinach in the microwave. But I knew I could make it even better for us, since it called for a CUP of cheese.

Third, we tried spinach crust with flour instead of cheese. Just a straight substitution. It was brilliant! It had beautiful flexibility, crispy edges, and no need for parchment paper, blenders, or wringing-out of vegetables.

So, without further ado:


Spontaneous Spinach Pizza

2 Cups frozen chopped spinach (from a bag, not a block!)

1 large egg

1 cup flour (we use whole-wheat)

  • Preheat oven to 425*.
  • Thaw spinach in the microwave so that it’s mostly defrosted.
  • Mix all ingredients together with a spoon.

It should look like this:

Mmm, spinach paste.
Mmm, spinach paste.



  •  Spread out the paste onto a greased 12″ pizza pan, trying not to leave holes. This is messy, folks, but the results are oh so tasty. Promise. 🙂
  • Put your crust into the 425* oven for about 15 minutes, until the crust looks dry and vaguely biscuit-like.
  • Spread sauce, cheese, and toppings… I’m not gonna tell you how to make your pizza. You know how you like it. (We used alfredo sauce, cheddar, and sliced onions. Pure decadence.)
  • Put your pizza back in the oven until the cheese is melted and it looks like how you like it!

Enjoy! We sure did. 😀

All that remains.
All that remains.


Graham Crackers!

Who doesn’t love a good graham cracker? Seriously, folks. You know you do.

Soooo yummy.
Soooo yummy.

You’ll find the recipe I used is here, on Marcus Samuelson’s site.

The only differences between his crackers and mine are that I substituted half of the flour with oat flour, I didn’t add cinnamon to the dough or glaze them, and I used coconut oil.

To make your own oat flour, just put oats through your blender, spice grinder, or food processor. I’d recommend sifting the finished product, if you don’t want the stray oat bits getting into your crackers.

Now that you know, why not enjoy a couple fresh out of the oven with a glass of cold milk?


Whole wheat!

So, I’m a big believer in whole wheat, but my regular bread recipe wasn’t very good with all wheat flour, and it certainly didn’t hold up to sandwiches. Poor bread didn’t stand a chance.

Luckily, I pin, (Yay, pinterest!) and I found this lovely recipe from “two of a kind and working on a full house”.

Now, I just don’t have the equipment for grinding my own wheat. I have no actual grinder, and I would never subject my secondhand blender to such an ordeal. I also didn’t use dough enhancer, though I did use vital wheat gluten. One day, I might do it all the way she does it, because this recipe really is great. But today is not that day.

This stuff is so great for sandwiches!
This stuff is so great for sandwiches!

I do it all by hand, and it consistently makes 2 sizeable loaves. Not big, but good-sized. Maybe with dough enhancer, they’d be bigger. We’ll see, someday. 🙂