Every Night Should Be Pizza Night

by Leanne Vogel (Healthful Pursuit) on January 15, 2011

I removed everything from our fridge yesterday afternoon and cleaned every nook and cranny. This baby hasn’t been this clean since the day we got it!

If you haven’t in awhile, take some time to organize your fridge. You’ll be amazed at how good you feel afterward. Your kitchen is the heart to your home. Keeping it tidy, organized, warm, and inviting, will make cooking in it that much more enjoyable. Heck, I wanna run downstairs right now and prepare something. [Although this is a common urge for me.]

On with the eats…

When Kevin and I first met, we did not share the same tastes in food.

He was a bachelor living off frozen pastas, and I was a gluten-free, seasoned vegan.

Our differences made it pretty challenging to go out for dinner or prepare meals together.

Then, in came pizza. It was a perfect solution! I’d cover mine in veggies, and Kevin’s would be stacked full of meat. Everyone was happy.

We tested out at least 14 different types of gluten free crusts. Many of them were dry, tasted sour, were not at ALL comparable to gluten crusts, or tasted like chalk.

After months of searching we landed on Food for Life Whole Grain Brown Rice Tortillas [seriously the best thin crust pizza you will ever have]. These tortillas have 7 ingredients, are vegan and gluten free.

But we decided to take a risk last night and try something new. Honestly neither of us had huge expectations going into this. We decided early in the game to have a Rice Tortilla ready on the side lines just in case.

picture below is of Marys Crackers with Sun dried Tomato Pesto [recipe below]

Review of Bob’s Red Mill Gluten-Free Pizza Crust Mix

I was drawn to this crust because of it’s unique ingredients -

whole grain brown rice flour, potato starch, whole grain millet, whole grain sorghum flour, tapioca flour, potato flour, evaporated cane juice, xanthan gum, active dry yeast, sea salt, guar gum.

  • NO fava bean flour. I’ve found this gives gluten free breads a sour, fake taste.
  • NO corn starch. Potato starch is used instead, and is a healthier alternative to corn.
  • Whole grains. Meaning each of the grains were ground in their whole state, bringing all of their accompanying nutrients with it. This pizza mix has what it needs to have to get the job done and doesn’t include empty ingredients.

Details and recommendations

  • Needed: 2 eggs, and 2 Tbsp of oil
  • Comes with a packet of yeast
  • Requires that the whole bag be used. Although I’m sure you could divide the yeast, eggs, and oil and keep 1/2 of the mix for later [which is what we'll be trying next time]
  • Vegan. If flax is used instead of eggs – to use flax, combine 2 Tbsp ground flax seed with 6 Tbsp water. Let sit for a couple of minutes before using
  • Dough must rise for 20 minutes, which gave us enough time to prep all the toppings
  • Will easily make enough food for a family of 4-6 depending on the toppings used
  • You don’t need a pizza pan for this! We used a silpat covered cookie sheet – parchment paper should work too
  • Make sure to spread the dough thin enough [1/4 of inch at the most]. Remember that it rises!

Our feelings

Taking the first bite…was AWESOME! It was so comparable to regular gluten crust, I had to pause for a moment to collect myself. [Kevin's diet is a mix of gluten-free and gluten-full and he agrees with me 100%]

The crust was fully cooked, had a squishy dough texture, and was incredibly filling. It was perfect.

We decided to make a vegan pizza and a meaty pizza, a bit for everyone. Even though I ended up eating most of the meat pizza… oh how the tables have turned!

Sun Dried Tomato Pesto Veg Pizza

The sun dried tomato pesto is equally as fantastic on pasta, spread over crackers, or used as a vegetable dip.


  • 5 fresh basil leaves
  • 3 tbsp fresh parsley
  • 1/2 cup sun dried tomatoes, soaked in hot water for 5-10 minutes
  • 1 tbsp tomato paste
  • 1/4 cup raw pine nuts
  • 1/2 yellow onion
  • 1 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • Pizza crust of your choice
  • handful spinach, chopped
  • handful broccoli florets
  • Daiya mozzarella cheese, or other cheese substitute (optional)


  1. Combine all ingredients in food processor or blender, except crust, spinach, broccoli, and cheese
  2. Pulse until fully combined, and fairly smooth
  3. Spread pesto over pizza crust, layer with ingredients and bake per pizza crust directions
  4. If using Food for Life Whole Grain Brown Rice Tortillas, bake at 400F for 10 minutes

Bacon and Eggs Pizza

As a kid I used to LOVE eating pizza for breakfast. Why not combine the two?


  • 1/2 cup pasta sauce – we used Eden Organics
  • 2 eggs, fried and cut into slices
  • 6 strips beef or pork bacon, cooked and chopped
  • mozzarella and cheddar Daiya cheese
  • salt and pepper


  1. Spread sauce over top of pizza, layer with ingredients and bake per pizza crust directions
  2. If using Food for Life Whole Grain Brown Rice Tortillas, bake at 400F for 10 minutes
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{ 4 comments… read them below or add one }


My husband would agree with you that every night should be pizza night. He can’t seem to get enough of it either. I have to say that I like a good vegan pizza myself :)



You are so right- the brown rice tortillas are a great pizza crust. We use the ones from Trader Joe’s (but you don’t have that up in Canada land).

I like them a bit better as their tapioca taste is less pronounced.




I love homemade pizzas–just look at the image on my gravatar, hehe! And I’m experiencing quite a bit of fridge envy at the moment. Is that dried coconut and cashini butter I spy?


Leanne (Healthful Pursuit)

I’m right there with you on pizzas. I posted a tikki masala pizza recipe this week that we enjoyed over the weekend. It was SO good! Yessery, that is cashini butter and shredded coconut!


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