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Since we have three little kids, it’s hard to go out in the evening. So, I learned to make some gourmet foods at home. Flatbread is one of those foods. The best part about this recipe ( taken from here) is that the bread is easy to make and is gluten-free. Then, you can put whatever you want on top and tell the kids it’s pizza. I like bell peppers, sundried tomato spread, portobello mushrooms, chunks of tofu, onions, tomatoes, zucchinis to top my flatbread…I sometimes put a bit of goat cheese on top and sometimes I forego the cheese altogether and the dish still tastes amazing. The recipe here is a suggestion. Make the basic flatbread and put whatever you want on top. After the bread is made, don’t forget to top it off with arugula leaves, some salt and olive oil.

I also like to quintuple this recipe and freeze the unused portions in ziploc bags. Whenever I need dinner, I thaw some flatbread dough, roll it out and put something on top. Then I bake the flatbread for 10-20 minutes and dinner is ready!

note: you can use 1 egg instead of the psyllium husk


– 1 cup quinoa flour

-1/2 -1 tsp salt

-1 tbls psyllium husk

-3/4 cup (2 dl) water

Preheat oven to 200 Celsius (400 F).

Mix the salt, psyllium husk and flour together, add the water gradually so that it resembles a thick porridge, wait for a couple of minutes and then spread the batter on to a baking tray lined with baking paper.


4 tbsp. pesto sauce

1 bell pepper, thinly sliced

1 zucchini, thinly sliced

1/2 medium onion, thinly sliced

1 tomato, thinly sliced

1/3 cup soft goat cheese, crumbled

Arugula leaves, salt, pepper,olive oil

Spread the pesto sauce on top of the flatbread and put all of the veggies on top of the sauce.sprinkle some goat cheese over the veggies and bake at 425 degrees F for 10-15minutes. Take out of the oven and generously put arugula leaves on top. Put salt and pepper to taste.


Sometimes, healthy mama eats pizza. I know, it’s a lot less healthy than a bowl of kale, but once in  a while I need to feed my healthy family before I have a chance to whip up my super-veggie casserole of the week. If you are stuck with a  frozen pizza for dinner, all is not lost. Here’s how to healthify it:

1. Always serve your pizza with a gigantic salad. Eat the salad first, so you are less likely to pig out on pizza.

2. Buy thin crust pizza: less dough and calories.

3. Before you put your frozen pie in the oven, put some sliced veggies on top of it: broccoli florets, peppers, onions, mushrooms – whatever you like. Sometimes a few drops of olive oil or a hot chili oil go a long way. Chopped garlic is interesting. Cubes of tofu can work.

4. After you have taken the pizza out of the oven, but before you sliced it, put arugula leaves on top of your pie. Or use basil leaves. The key is making the thing look green. If you like pesto sauce, it tastes great on a pizza.

After doing these four things you end up with a lot of vegetables and little pizza: a healthy place to be!

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