What if I told you that it was possible to eat pizza for breakfast, lunch or dinner while still maintaining healthy eating habits? Oh yes, it’s possible, and I’m about to show you how in under 30 minutes.
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
It’s no secret that I love pizza. On nights when I need a break from cooking, we usually have two options: Mexican or pizza. The problem is finding something that can be ordered out that is equally as nutritious as it is convenient. Do you feel me?
Now, sometimes I throw the nutrition criteria out the window and go for the full blown indulgent treat, but I try to keep this to a minimum!
Thanks to Toufayan pita, my pizza cravings can be satisfied at home with a super simple (and healthy) pizza recipe that can be made in under 30 minutes for breakfast, lunch or dinner!
A little bit about Toufayan…
What I love most about this pita is that Toufayan is a family-owned bakery in the U.S., and their products are made from old-world recipes with only top quality, wholesome ingredients! The pita breads are naturally cholesterol free and trans fat free, making them a great choice for healthier sandwiches, tacos, homemade pita chips, and yes, pizza!
For this recipe, I chose the Organic Sprouted Whole Wheat variety, but there are many different flavors to choose from! I’m eyeing the savory garlic and sweet onion flavors for my next pizza making party.
But wait. What does sprouted mean?
Simply put, sprouting is a process in which the grains are soaked in water until they begin to sprout, increasing the grain’s essential nutrients while making them easier to digest when consumed.
Back to the breakfast pita pizza…
This recipe is inspired by a local restaurant here in Winter Park, FL that is known for their pizza called, “The Widowmaker”. It’s a pizza that is made with a hazelnut Romanesco sauce, cheese, baby kale and an egg in the center. Heaven on a plate.
It’s crazy good, so I wanted to create my own (healthier) version at home!
Not only am I using pita bread as my crust, but I’m also toasting up a few pieces to add to my sauce to help thicken it up. The nuttiness from the hazelnuts combined with the sweetness of the tomatoes makes for the perfect sauce for my pizza.
As if the hazelnut Romanesco sauce wasn’t enough, we are also making a simple basil cashew ricotta to omit the dairy traditionally found on pizza without compromising flavor!
To finish it off, simply crack an egg in the middle for some protein (and to make it totally acceptable to eat for breakfast) and sprinkle some arugula on top for some peppery freshness once the pizzas come out of the oven. If you wanted to make this recipe vegan, you could omit the egg and it would still be just as delicious!
The sauce and cashew ricotta cheese can both be made ahead of time so that all you have to do when hunger strikes is assemble and bake!
Promise to invite me to your next Pizza party?
If you make these Lentil Walnut Tacos, let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing your recipe creations!
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