Now that you’re a health-conscious eater, gone are the days of microwavable pizza snacks. Since we think your willpower is something worth celebrating, here’s the most gourmet version of your former favorite snack.
This no-cook recipe is ideal for when you’re short on time. But if you’ve got a little extra room to prep, preheat the oven to 375 degrees F. before you start making these bites and cook for around 10 minutes.
Oh, and no need to worry about the crust. Completely grain-free, the base of each pizza is a thin slice of uncured pepperoni. So if you’re opting to heat them up, stick each bite in a mini muffin pan to make crunchy, easy-to-handle pizza cups!
You’ll find toppings listed below, but feel free to add more such as arugula, diced zucchini and spinach. Or, better yet, create a toppings bar and let your family create their own! Serve with a side of fresh or grilled romaine salad.
Yields approximately 25 pizza bites
Ingredients
Base
1 pkg. The Salami Store by Zoe’s Uncured Pepperoni, thinly sliced
Sun-dried tomato pesto
1/2 cup basil leaves, packed
4 Tbsp. Jeff’s Naturals Sun-Ripened Dried Tomatoes
1/8 cup olive oil
4 tsp. sunflower seeds
1 large clove of garlic
1/2 tsp. Bragg Nutritional Yeast
1/2 tsp. lemon juice
Toppings
Native Forest Organic Crimini Mushrooms, minced
Mediterranean Organic Black Olives Pitted, sliced
Mini bell peppers, minced
Directions
- In food processor, combine pesto ingredients (except oil) and pulse until thick and smooth. Remove lid and scrap pesto down the sides.
- Return processor to on position and slowly drizzle in oil. Blend until combined and set aside.
- Spread 1/4 tsp. pesto onto each pepperoni slice and layer on toppings. Serve cold (or room temp) or cook in oven 8-10 minutes at 375 degree F.