Hummus Pizza

I’ve had pizza, I’ve had hummus, and I’ve even had pizza flavored hummus, but now two worlds will collide in this ridiculously delicious recipe. Really filling, and definitely cheaper than takeout, this is sure to be a hit with the whole family.

Hummus Pizza

Serves 4, 2 slices per serving


  • 2 cups white whole wheat flour
  • 1 packet active dry yeast
  • 1 tablespoon light brown sugar
  • 1 cup warm water
  • 4 tablespoons olive oil, divided
  • 1 (15 oz.) can chickpeas, drained
  • 1 tablespoon tahini  
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • 1 garlic clove, minced
  • 2 teaspoons dry oregano
  • 1 teaspoon dry basil
  • 1/2 teaspoon salt
  • 1 cup packed spinach, chopped
  • 1/4 cup roasted red bell pepper, chopped
  • 1/4 cup sliced black olives


  1. In a large heat-proof bowl, combine the flour, yeast, and brown sugar. Stir in the warm water until a soft dough forms. Knead for 5 minutes, then cover and let sit in a warm area for 1 hour.
  2. While the dough rises, make the hummus. In a food processor, combine 2 tablespoons olive oil and chickpeas through salt and blend until smooth.
  3. Preheat oven to 400 degrees. Grease a pizza pan with the remaining 2 tablespoons of olive oil and spread the dough on it. Bake for 10 minutes. Top the crust with the hummus and remaining ingredients, then broil in the oven for 1-2 minutes, until spinach is wilted and all toppings are heated through.
  4. Let sit for 5 minutes before cutting and serving.

Nutrition per serving:
Calories: 473 Fat: 20g Saturated Fat: 2.7g Protein: 14.5g Carbohydrates: 63g Sugars: 7.6g

Sun Dried Tomato Bread

Freshly baked bread is one of my favorite smells in the world. It fills the house and reminds you that later there will be a tasty baked good for sharing.

That’s why this recipe for bread from the slow cooker, based on an original recipe by Host the Toast, is such a great option. It’s easy, delicious, and the resulting loaf is quite an impressive orange hue. Someone I worked with once said “If you can bake bread, people will think you’re a wizard.” So don your robes and try this recipe!

Sun Dried Tomato Bread

Inspired by Host the Toast’s Rosemary Bread
Makes 1 loaf, about 8 slices


  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups warm water
  • 1 teaspoon sugar
  • 1/3 cup oil packed sun dried tomatoes
  • 3 tablespoons oil from tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 3 1/2 cups all purpose flour


  1. In a large bowl, combine yeast, water, and sugar. Set aside for 10 minutes. The mix should become foamy looking.
  2. In a food processor, add the sun dried tomatoes and oil. Pulse the mixture until the tomatoes are finely minced. Add the tomatoes to the yeast mixture, then stir in the remaining ingredients. Mix the ingredients (using my hands worked best for me) until a cohesive dough comes together. Shape the dough into a large ball.
  3. Move the dough to a lightly oiled bowl and cover with a kitchen towel. Place in a warm area and leave to rise for 1 hour.
  4. Set your slow cooker to high heat. Line the bottom and sides of the slow cooker with parchment paper.
  5. Put the dough into the lined slow cooker. Place paper towels across the top of the slow cooker before putting on the lid. This will help catch moisture and stop the bread from getting soggy.
  6. Cook the bread for 2 hours. Let it cool before slicing, and serve with olive oil on the side for dipping.

Nutrition per serving (8 servings per loaf):
Calories: 239 Fat: 7.1g Saturated Fat: 1g Protein: 8g Carbohydrates: 40g Sugars: 1.4g

Outlaw Stew (Vegan MoFo #7)


Not to be biased, but I think Robin Hood is the best Disney movie. Ever. Case closed. If you or your children haven’t seen it, please go watch it now.

I was surprised to learn a few years ago that it was one of the lowest costing Disney films ever made because they reused drawings from other Disney movies ranging from the Aristocats to Snow White. Nonetheless, it’s still an amazing movie with a play on the classic Robin Hood story, but with adorable animals.

robin hood

From the dashing Robin Hood, lumbering Little John, loyal Friar Tuck, and beautiful Maid Marrion, to the thumb sucking King John, conniving Sheriff, and sneaky Hiss — all the characters are well-rounded, the plot is hilarious, and the movie boasts an awesome soundtrack.

little johnImages property of Disney Enterprises, Inc. 

Being an outlaw is a tough life though, which means it’s no surprise Robin and Little John’s dinner consists of a simple veggie stew cooked in their woodland hide-out. For my take on it I used whatever was sitting in my veggie drawer or pantry and at the point of expiration. The stew ended up containing potatoes, onions, carrots, green beans, tomatoes, garlic, and barley. I love barley in stews because it adds a chewy texture while also thickening the broth. Delicious!

outlaw stew

Ratatouille (Vegan MoFo #2)


By far one of my favorite Disney movies to come out in the last few years is Ratatouille. This adorable film features Remy, a rat with a refined palate and a love for French cooking. It’s a really sweet story of someone pursuing their passion, even if the people around them think it’s not possible… Also it’s about food, which is always a plus for me.

Remy teams up with a human lacking cooking skills, Linguini, and lets him take credit for his delicious creations in a popular French restaurant. When a notorious food critic comes to town, it’s up to Remy and Linguini to team up and impress him. Their recipe of choice is ratatouille.

IMG_0278.JPGImages property of Disney Enterprises, Inc.

I used this recipe as inspiration for my ratatouille. The only changes were that I subbed basil for the rosemary and left out the eggplant. I tried my hardest to make it neat looking like the movie’s version, but obviously my veggie stacking skills lack in comparison to Remy’s. I served it over steamed brown rice and it was delicious! I’ll have this recipe in my back pocket as a way to use up the overabundance of zucchini and yellow squash that seem to flood the farmer’s markets each summer.


Pizza Planet (Vegan MoFo #1)


Happy Vegan MoFo 2014, everyone! I am very excited to kick off my theme for this year, Disney movies. I’ll have a good mix of old and new, plus popular and obscure Disney films to feature yummy dishes from.

To start off, we’ll stick with a 90’s classic, Toy Story. In the original movie, Woody and Buzz Lightyear get stranded in a gas station, but manage to snag a ride to the Pizza Planet restaurant/arcade in search of their owner, Andy. I’ve always loved the idea of this kind of space-themed Chuck E. Cheese, so it inspired me to make pizza from it!

Since most kids seem to drift towards classic cheese pizza, I decided to lay low on the veggies and keep to the theme. I was quite proud of this pizza, due to everything being homemade.

toystorypizzaI used a whole wheat crust (which Peter proclaimed delicious), oil-free pizza sauce, and cashew mozzarella cheese with a sprinkle of fresh basil from my windowsill. The pizza sauce turned out a bit on the sweet side, but everything else was great.

The crust was chewy and used only whole wheat flour, so there was no guilt with making it. I was skeptical about the cheese, but once baked it firmed up and had a good texture for those craving cheese pizza, but not wanting to splurge on store-bought vegan cheeses. I may play around with the agave ratio in the sauce next time I make this, but I’ll definitely be baking up this pizza again.