What’s the best way to use up an abundance of summer vegetables? Pizza, obviously. And in as much time as it takes to order delivery, you can make a summer pie that’s bursting with flavor and able to satisfy hungry guests. Bonus points: This pie is gluten-free, meat-free and dairy-free too. So what’s the trick?
This Jimmy Kimmel video made the rounds this week when his show stumped a few civilians on the street by asking them to explain what gluten is. But Kimmel’s best line just might have been: “People are very anti-gluten, which bothers me because I’m very pro-pizza — and you can’t be pro-pizza and anti-gluten.”
Well, it turns out you actually can be — once you have a great gluten-free pizza dough. At Food Network Kitchen, we ate A LOT of gluten-free pizzas for research purposes before we developed our own gluten-free dough. From frozen to pizzeria-fresh, we tried everything we could get our hands on. Truth be told, most were disappointingly tough and gummy. Where was that chewy pull from the crust? After lots of conversation (and chewing), we realized that we were unfairly comparing gluten-free pizza dough to regular pizza dough. They are like apples and oranges. So we adjusted our expectations and found a few gluten-free pizzas that were good — and even some that were more than good.
They’re in a serious tie for tastiness — but which is healthier, a bowl of spaghetti or few slices of pizza? Find out which cheesy, carb-y wonder has the most redeeming value in this (tomato-spattered) showdown between pasta and pie!
A while back, Healthy Eats asked Facebook fans to name their favorite healthy frozen pizzas. Most people said they preferred to make their own pies, while others insisted the term “healthy frozen pizza” was an oxymoron (fair enough). That said, it never hurts to know the better choices available out there. Because let’s face it: Sometimes the frozen pizza aisle just calls your name.
Pass the Tofu Drumstick
Having a vegan feast is becoming more popular. According to the Department of Agriculture, Americans ate about 12% less meat in 2012 than in 2007. Instead of turkey and trimmings, some Thanksgiving cooks are making tofurkey (tofu shaped like turkey) or cooking portobello mushroom steaks with kale salad, pecan stuffing and mushroom gravy on the side.
The traditional Christmas meal varies from family to family. Some gather around the table for variations of spaghetti, while others eat ham, but what is there for those families who want to stray away from the conventional meal? Surprise your family with an unexpected meal and put your own spin on traditional Christmas recipes by whipping up a guilt-free pizza your kids are guaranteed to enjoy. It’s flavorful, healthy, and after you get your hands on it – made with 100% TLC.
Typically, pizza is a big no-no on the “what to eat” list for people with a gluten intolerance because of its flour dough and other gluten-filled ingredients. But when you make your own (and stock up on gluten-free pizza dough), alas Christmas – or any other time you get a craving – becomes the day you can enjoy this merry indulgence.
A nutritionally-balanced pizza you can eat for breakfast, lunch and dinner sounds too good to be true, right? A Glasgow University scientist, Mike Lean, claims otherwise. He says the pizza contains exactly 1/3 of the recommended amount of calories, protein and carbohydrates, plus vitamins and minerals an adult should consume daily.
Seaweed is used in the pizza’s crust to lower the dish’s sodium level. Also added are “magnesium, potassium, folates, vitamin A and extra red pepper in the tomato sauce for a boost of vitamin C,” according to a recent article.
In theory, because it contains 30 percent of your balanced nutritional value for the day, you could eat it for breakfast, lunch and dinner with no negative health effects. The key: in theory.
I frequently see commercials for this pizza chain but often wonder if there’s really is anything I can order that won’t bust my waistline. We’ll give you the cheesy facts so you’ll be prepared on your next visit.
It can get kind of tricky when reading the nutrition information for Papa John’s. The calories listed for most items will give you the per-serving information. This means that their “Pizza for One,” which serves 4 has the calories listed for a quarter of the pie. The same goes for their sides like chicken wings and breadsticks. The calories listed are for a serving size of 2 wings—though 10 are served in each order. So be sure to take a few minutes to decipher their nutrition breakdown when you sift through their website.
Now that we’re submerged in hectic fall schedules, we need fast weeknight meals. And by fast I mean healthy and fast, not frozen “fat and salt”. I love store-bought pizza crusts (sold next to the refrigerated biscuits) because you can quickly whip up a gourmet pizza any night of the week. I went a tad fancy with these pizzas because I wanted you to see how versatile the crusts are. You can pile on colorful veggies and protein (like chicken, seafood, beans and cheese) and make a complete meal. Pizza is a great family-friendly meal, and the leftovers make a terrific leftovers for your brown bag lunch. Another bonus? These can all be made ahead – assemble the pizza up to 24 hours in advance and bake just before serving.
Tuscan Pizza With White Beans, Kale and Yellow Squash
11-ounce can refrigerated thin crust pizza dough
2 teaspoons olive oil
2 cloves garlic, minced
1 bunch kale, chopped (about 6 cups)
1 tablespoon water
Salt and freshly ground black pepper to taste
1 medium yellow squash, cut into 1/8-inch thick rounds
15-ounce can white beans, rinsed and drained
1 teaspoon dried thyme
2/3 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Unroll crust onto prepared pan. Bake 5 minutes. Remove crust from oven and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Add kale and water cook 3-5 minutes, until kale wilts. Arrange kale on crust, to within 1 inch of the edges. Season kale with salt and pepper. Top kale with white beans and then thyme. Sprinkle mozzarella over kale, beans and thyme. Arrange squash over mozzarella and top with parmesan cheese. Bake 8-10 more minutes, until crust is golden brown and cheese melts.