I always try to eat healthy, but about a month ago I was really taking it to the extreme, while on the eat clean diet Stripped plan. I wanted to lose my happy relationship weight, as my boyfriend had moved in, so I really wanted to get back on track.
Ever since Panago Pizza opened up across the street I had discovered my new favorite Pizza Flavour: Chicken Chipotle! It’s sweet and spicy and wonderful. After a couple of weeks on the Stripped plan, I was definitely experiencing some cravings. The only solution was, pizza for breakfast! I could have my carby meal if I made it myself, so I could make the crust super thin and healthy, and if I ate it early in the day, when I’d have time to use that wonderful pizza as energy.
Preheat oven to 425.
I have an old oven, so I like to pre-heat it when I start prepping whatever I’m making, but if you have a fancy new oven, by all means wait until closer to baking time.
In a small mix:
- 1 packet active yeast
- 1/2 cup warm water and
- 1 tbsp agave nectar
Let this sit for 10 minutes.
In a food processor (or bowl, if you want to work the old fashioned way), mix:
- 1 cup oats (slow cooking)
- 1/2 cup flax meal
- 1 and 3/4 cups spelt flour
- slowly add 1/2 lukewarm almond milk
- slowly add yeast mixture when it’s ready
Knead! Or blend! Then punch! Don’t punch the pizza dough if it’s in your processor, get it out first.
I have to say, I do not have the talent of spinning dough in the air. If you’d like to teach me, by all means, I would love to learn! But alas, the next step is to put the dough on some parchment paper with flour, and to roll it out with a rolling pin that is also covered in flour.
The at-home difference: I found I could get this fresh home-made dough thinner than I could ever get store-bough pre-made dough. This was exciting, as I ended up with 2 pizzas! We froze 1.
Mix 1 small can tomato paste, with 5 tablespoons of the paste/sauce that in in a can of chipotles. Pull out a few chipotles and chop them up, and mix them into the tomato/chipotle mixture. You can adjust the amount of chipotle sauce/chipotles to your liking, depending on desired spicyness.
- 1/2 can corn (no sugar added)
- 1 yellow pepper
- 1/3 vidalia onion, thinly sliced
I like to spray or drizzle the pizza with a little olive oil, particularly for the veggies before it goes in the oven.
I pre-cooked the chicken while I was working on the dough. I used 2 breasts, which worked out to 1 per pizza. Sauteed some strips in some olive oil and chipotle sauce.
When the crust is thicker, I usually use my ingredients to press down to help spread out the dough, but this was not necessary this time.
Bake for 20-25 minutes. All ovens are different, so keep an eye out!
As you may have noticed, there is no cheese present. I’ve found that when trying to cut calories, omitting cheese is a very easy way to stay on track. This pizza is so spicy and sweet, and those flavors would overpower the cheese any day. I really didn’t miss it. If you want the the cheese, by all means, add it! Cheddar or jack would be amazing!