Pizza, desserts and salads with fresh ingredients

Tomatoes, tomatoes, tomatoes, what to do with all those tomatoes? Two weeks ago I gave you a tomato pie recipe to try. This week, I have a fresh tomato pizza recipe to try. I have been making this for breakfast and my husband just loves it. You can make this for breakfast, lunch or dinner. The choice is yours.

Fresh Tomato Pizza

1 cauliflower pizza crust

3-4 tomatoes, sliced (or more depending on the size of your tomatoes)

Sliced Provolone cheese

Garlic powder


Olive oil

Preheat your oven to 400 degrees Fahrenheit. Put your cauliflower crust on a pizza pan and rub some olive oil on it. Next put your sliced tomatoes all over the crust and cover it completely. Sprinkle the garlic powder all over the tomatoes and do the same with the oregano.

Place the sliced provolone on top of the tomatoes to cover them. Place in your 400 degree oven and bake anywhere from 10-20 minutes depending on how brown you like your cheese.

Hint: This is a gluten free recipe but you can use a regular pizza crust. The cauliflower crust just gives it a nice crunch. You can also swap out your seasonings if you don’t like oregano, you can use basil or you can switch out the cheese as well. If you are a tomato lover like my husband and I are, you will be spoiled. It has such a fresh taste we are addicted.

This next recipe is very easy to make and a great dessert if you are trying to make healthier choices when it comes to sweets.

Zucchini Almond Butter Brownies

1 cup creamy almond butter

1 egg

1/2 teaspoon Himalayan salt

1/2 teaspoon baking soda

1/2 cup coconut sugar

1/2 teaspoon pure vanilla extract

1/2 cup dark chocolate chips (or a chip of your choice)

1 medium size zucchini, grated

Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking pan with cooking spray. In a large bowl, mix together the almond butter, egg, salt, baking soda, sugar and vanilla extract until well combined.

Fold in the chocolate chips and zucchini. Pour the batter into the prepared pan and spread out evenly.

Bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center of the pan.

Let cool completely before serving.

Hint: This is a gluten free recipe. You will think there is flour in these because of the texture. You can use any chip you like. I used white chocolate chips. You can use carob chips for people who can’t eat chocolate. I cut the sugar back to a 1/4 cup and they are plenty sweet for me. You can eat these and not feel guilty.

-Pamela Rolley

With today being the first day of autumn, what is better than a recipe with pumpkin included? These pumpkin muffins are going to hit the spot this fall and are something you can easily make on a chilly weekend.

Pumpkin Muffins

Yield: 12 muffins

1 3/4 cups all purpose flour

3/4 cup sugar

1/2 cup dark brown sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

2 eggs

1 15 ounce can pure pumpkin puree

1/2 cup coconut oil, melted

1 teaspoon vanilla extract

Preheat the oven to 375 degrees Fahrenheit and place 12 paper liners into each well of your standard size muffin baking pan.

Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.

In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well.

They will be nearly full. This will help give your muffins a nice puffy dome.

Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

This super easy grilled peach salad will be both filling and nutritious.

Grilled Peach Salad with Basil, Burrata and Prosciutto

Serves: 5

4 medium peaches, pitted and cut into ¾-inch slices

5 tablespoons olive oil, divided

4 ounces prosciutto

8 ounces burrata cheese, cut into 8-10 pieces

5 cups arugula

8-10 large basil leaves

3 tablespoons balsamic vinegar

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

Heat your grill to medium heat. Brush the peaches with half of the olive oil.

Place the peaches on the grill and cook for 4-5 minutes or until the peaches release gently from the grates. Flip over and continue grilling for another 4-5 minutes or until the peaches are fork tender.

Remove the peaches from the grill and set aside while you assemble the salad.

On a large serving platter place the arugula. Tear each slice of prosciutto in half and place on top of the arugula. Place a piece of burrata cheese and a basil leaf wherever there is a slice of prosciutto.

Drizzle the remaining olive oil and balsamic vinegar on top of the entire salad and then season with salt and pepper. Serve immediately.

-Karen Sick

The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s section, The Taste.


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