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!
- 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
- 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.
- 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.
- Spread sauce evenly over crust. Layer with fresh basil leafs, cilantro, spinach leaves, chopped onions and cheese.
- Bake for 8 minutes directly on oven rack.
- 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!