Inflammation-Fighting Pizza

Inflammation-Fighting Pizza

We have been hearing a lot lately about the effects of inflammation on the body. Many who have changed their diets to include anti-inflammatory ingredients have been experiencing the benefits, including increased energy, fighting illness, reducing pain or improving skin tone. A change in what we consume and how we prepare our food is definitely worth the effort.

I’m all about simplicity, especially when it comes to the kitchen! Since I am on a gluten-free diet and love a good pizza, I came up with a delicious recipe for gluten-free pizza that incorporates many inflammation-fighting ingredients and, of course, I use my NutriBullet to simplify and speed up the cooking process. The following recipe takes a total of 15 minutes including baking time!

Ingredients:

  • Frozen gluten-free prepared pizza crust (I use Nature’s HiLights Brown Rice/Whole Grain Crust)
  • 2 fresh tomatoes (use organic, if possible)
  • Garlic, ground basil, fennel and onion salt – to taste
  • Fresh parsley
  • 1 teaspoon olive oil
  • ¼ onion, chopped
  • Fresh cilantro
  • 8 fresh basil leaves
  • Fresh spinach leaves
  • ¼ cup mozzarella cheese, shredded

Directions:

  1. Warm pizza crust at 500 degrees Fahrenheit for 4 minutes and remove from oven. Reduce temperature to 425 degrees. If using a different crust, follow instructions on package for warming.
  2. While warming the crust, pulse tomatoes, garlic, parsley, olive oil, onion salt, ground basil, and fennel in your NutriBullet for a few seconds until it becomes a sauce.
  3. Spread sauce evenly over crust. Layer with fresh basil leafs, cilantro, spinach leaves, chopped onions and cheese.
  4. Bake for 8 minutes directly on oven rack.
  5. This recipe is low sodium/low sugar. If you like a sweeter sauce, you can add a little stevia.

Perfect for 2 people or 1 really hungry person!

Original NutriBullet Show Testimonial, Cancer Survivor


Comments
Comment by chance303
January 24, 2015
This looks delicious but dairy is such a huge cause of inflammation, even if there is only a 1/4 cup in here. The other anti-inflammatory ingredients are being baked so they are most likely losing most of their nutritional value.
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