SALMON-VEGGIE THIN CRUST PIZZA – WENDY BLANCHARD, M.S.

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INGREDIENTS:

Fresh Wild Salmon
Earth Balance Natural Shortening
Olive Oil
Udi’s Gluten Free Pizza Crust
Veggies
Honey Vanilla Goat Cheese
Fresh Dill

I was looking for a new way to enjoy eating salmon, veggies, and pizza, so I decided to create a glairy free salmon veggie pizza! It is yummy!

As always, all of my ingredients are natural/organic, and fresh. However, use whatever you have in your fridge, and of course you can substitute organic dried herbs for the fresh herbs if you already have it at home.

I cooked the salmon in a large skillet with fresh garlic, about 1 t. HimalaSalt, dash of pepper, about 2 T. of olive oil, and 2 T. of Earth Balance natural shortening. I cooked about one pound of salmon, and used some if it for dinner with veggies on the side! Cook the salmon on a medium-low flame, covered. My fillets were on the thin side, so I flipped the salmon over after about 6 minutes, and cooked the other side. Check the inside to see that it is cooked. I also added in frozen organic broccoli. When salmon is cooked, flake with a fork.

I used Udi’s Gluten Free Pizza Crust, and layered it with what I already had in my fridge! Udi’s comes in a package of two crusts, so mix it up with different veggies on each! I used fresh, organic spinach leaves, broccoli, tomatoes, and scallions. Add flaked salmon on top of the veggies, and be sure to include the sautéed garlic and a bit of the shortening in the pan to the crust.  Next, I added crumbled honey vanilla goat cheese as the final layer, and sprinkled on some fresh dill on top.

I made a rice vinegar dressing, and drizzled it onto the pizza before I put it into the oven. (See recipe below)

Put into the oven directly onto the middle rack, and bake at 350 degrees for about 12-15 minutes. Ovens will vary, so I would check it at about 12 minutes.

Dressing:

3 T. Olive Oil
2 1/2 T. Rice Vinegar, Lite
1 t. Agave Nectar
dash of pepper

To your good health!

Wendy

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