Raise your hand or comment below if you could eat pizza pretty much every day…I could! So, in my attempt to give you enough pizza recipes that you could put them in daily rotation like the Zucchini Pizza Crust with Lemon Pea Pesto from the #NScookbook, famous Cauliflower Pizza Crust, and the Zucchini Pizza Boats, here’s another recipe to add to the list. Say hello to the Best Grain-free Pizza Bread Bites made with your “most popular” recipe, the Grain-free Walnut Bread. This recipe makes simple, delicious, and kid-friendly pizza bread bites made with grain-free walnut bread, veggie toppings, and dairy-free cheese. Read on friends, read on.
I need to get something off my chest…I have some weird pizza combinations that I’m about to get really candid about – #nojudgement. First one up, the Hawaiian style pizza minus the ham and add green olives instead, though my boyfriend makes fun of me for it, I’m still drawn to that classic sweet/salty combo, what can I say? Then, in my high school and college days when I got pizza weekly, I topped it with taco sauce. Yes, straight up taco sauce. So, in an effort to bring more of the NS lifestyle to this weird pizza combo I made the guacamole pizza using guacamole as the “sauce”, topped with pico de gallo or salsa, jalapenos, cilantro, sweet corn, and black beans. The last non-traditional weird combo I’ve been making lately is my Beetroot Pizza Crust with Raw Sunflower Seed Paté from the #NScookbook. It’s totally weird, totally delicious, and best of all, healthy. What are your weird pizza combos that you love? To help you get started, I rounded up some of my favorite traditional and non-traditional pizza toppings you can use on these little pizza bites! Try these topping suggestions to make the perfect pizza combo, below:
- Sauce: Classic Cashew Cheese, Spinach Basil Pesto, Marinara, Sticky Fig BBQ sauce (for a BBQ pizza), Lemon Lime Guacamole (for a Mexican style pizza)
- Toppings (all thinly sliced or small pieces respectively): mushrooms, bell peppers, onions, jalapenos, tomatoes, arugula, olives, zucchini, squash, pineapple, cilantro, basil, parsley, scallions, garlic, broccoli, corn, black beans
- Extras to put on after baking: Hemp Seed Crumble Cheese, Classic Cashew Cheese, red pepper flakes, cumin, sriracha sauce, lime juice, poached egg, tempeh, edamame, shrimp, etc.
You’ll notice that the crust I use for these pizza bites are made from the Grain-free Walnut Bread recipe, one of my favorite bread recipes I’ve made to date. In order to add some pizza flare to this, you’ll add oregano, basil, garlic and onion powder, and sun dried tomatoes to the recipe. It’s delicious on it’s own but once you top it, it gets better. To store, I recommend wrapping the pizza crusts individually in clear wrap. This allows you to keep some in the fridge for the week ahead or freeze some depending on how many you’ll eat that week. You can simply thaw and reheat with the oven or on a dry skillet until warm, then assemble pizza as normal.
- [i]For the pizza bread:[/i]
- Ingredients for 1 Grain-free Walnut Bread, plus add in the following
- 1/2 tablespoon dried oregano
- 1/4 cup diced <g class=”gr_ gr_82 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace” id=”82″ data-gr-id=”82″>sun dried</g> tomatoes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- [i]For the toppings:[/i]
- Preheat oven to 350 degrees F, have a lined baking sheet ready.
- Following the Grain-free Walnut Bread recipe, make according to <g class=”gr_ gr_76 gr-alert gr_gramm gr_run_anim Grammar only-ins doubleReplace replaceWithoutSep” id=”76″ data-gr-id=”76″>normal</g> recipe with the “added bread” ingredients above.
- Instead of pouring the dough into a bread loaf, you’ll scoop about 1 tablespoon of the dough onto a lined baking sheet or silicon baking pad. Use your fingers to gently press the dough into a small round disk resembling a pizza crust. Bake for 7 minutes, flip over, bake for another 7 minutes or until firm to touch.
- Next, take out the pizza bread bites from the oven and top with the sauce of your choice, followed by the vegetables of your choice and bake for another 6-10 minutes or until warm.
- Enjoy immediately or follow storage instructions in the blog post for more detail.
WHAT ARE YOUR FAVS?
What are your favorite pizza toppings? Comment below so I can do a recipe inspired by them or make the real deal – only NS approved! Let me know what you think in the comments, rate the recipe if you try it (it helps me improve them for you), and if you make it at home share it on Instagram with #nutritionstripped so I can see!
p.s. Want to try that Beetroot Crust Pizza with Sunflower Seed Paté I mentioned? Get it in the #NScookbook here!