Mini Pesto & Tomato Pizzas

It’s been a while since I’ve made pizza, and I felt long over due for one. A few days ago my friend Jenna made pizza with pesto, cashew cheese and tomatoes and posted a photo on Facebook. It looked delicious, so I decided to make something similar.

I used gluten-free Mini Rustic Crusts and topped them with spinach pesto, cashew ricotta, sun-dried tomatoes, olives, heirloom tomatoes and Daiya cheese. The mini crusts are very crumbly, which is why this pizza looks a little lopsided and Dennis said that for some reason the taste reminded him of frozen fish sticks. I don’t think they taste like fish sticks, and I don’t think they taste as good as Bob’s Red Mill pizza crust, but they’re a good option when you don’t feel like making your own crust. This pizza was really tasty, and I’m sure I’ll be using this topping combination again in the near future.

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Artichokes, Fennel and Olives over Penne


This recipe is from Clean Food by Terry Walters, and I was interested in making it because it uses veggies I don’t usually cook with. It’s made with olive oil, onion, garlic (I substituted a shallot for the garlic), artichoke hearts, olives, fennel, arugula, diced tomatoes, parsley and lemon juice and then is served over penne pasta. (I used rice pasta, of course.) I was a little worried that the strong flavors of the fennel and arugula would make this dish taste really potent, but the lemon juice sort of neutralized the flavors and held everything together nicely. Dennis and I really enjoyed this meal, and I will undoubtedly make it again. I think next time I will add some chickpeas or cannellini beans because they will definitely go nicely with the dish and will add some extra protein.

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Dr. Fuhrman