It's back to healthy basics this week after losing my inhibitions over pineapple upside-down cake on Saturday (see previous post). Elliott and I wanted to make pizza last night, which was great because I had a bunch of half-eaten vegetables in the fridge and no cohesive way to put them together. Pizza was the perfect solution, and now I have leftovers for lunch today!


I wanted more protein on my pizza, and I was without tofu or fish of any sort. My solution was to make a tomato sauce from scratch using white beans. I haphazardly threw a bunch of ingredients into a food processor, tasting and seasoning along the way. It turned out fantastic! I had a TON left over, which will be awesome for pasta or quinoa or lentils later in the week.

I also tried out a whole-grain brown rice pizza crust last night. I was very curious and a bit skeptical, but it actually turned out to be pretty delicious for what it was. It was very light and crispy, exactly what I was in the mood for. If you're a fan of soft, doughy pizza, don't try it. I should have cooked it a bit longer before topping it though- it was a bit gummy in the center.

White Bean Tomato Sauce
1/2 cup white navy beans
1/2 of a red onion
1 Tbsp. tomato paste
1 can tomato sauce (plain, unseasoned)
1 Tbsp. pesto
basil, oregano, red pepper flakes, black pepper & salt to taste

In a food processor, pulse navy beans and onion until thoroughly blended. Add remaining ingredients and blend until smooth. Taste and check for seasonings.

My toppings of choice last night:
homemade tomato sauce
mozzarella cheese
asparagus
portobello mushroom
kalamata olives
sundried tomatoes
feta cheese