We’ve been eating a ton of sprouted grains lately. Whole grains have long been a foundation for our healthy family meals but sprouted grains are fairly new to me. We’d picked up a few “sprouted” products at the grocery store here and there but they really didn’t land on my radar until the folks from Angelic Bakehouse approached me about working together. I did some homework on the brand —Ā I love that the products are high in fiber and protein, low in sugar and carbs and completely non-GMO. Plus, its a family-owned company of former Chicagoans.
Of course, the real test came when we tried their products. I was an easy sell, since I prefer the nutty flavor of whole grain products.Ā But when Jon and the kids declared the wraps and pizza crusts delicious, I knew we were on to something.Ā I thought the pizza was going to be a tough sell — you know we love our homemade (not at all healthy-but-sooooo-good) pizza dough recipe. And we’ll keep loving that for indulgent family movie nights. But the Angelic Bakehouse crusts (they call them Flatzzas) are awesome for fast-and-easy nutritious dinners and even for lunches.
The kids love the mini “Flatzza Buddy” crusts topped with pizza sauce, fresh spinach, and black olives. The crust bakes up crispy crunchy in under 10 minutes and they’re high in fiber and protein so I know the kids are getting plenty of nutrition. As usual, I’m drawn to fancier toppings so when I saw a recipe on the Angelic Bakehouse website featuring kale, brussels sprouts, jarred pesto and dried cranberries, I was intrigued. Sounds weird, tastes amazing. Instead of chopping my own kale and brussels sprouted I grabbed one of those prepared Kale & Brussels Sprouts “salad kits” from the bag salad section of our grocery store (Costco has them too) which streamlines the prep significantly. This pizza has become a lunchtime favorite — even Jon loves it.
In fact, I love it so much, I’ll be sharing it on the news tomorrow. Angelic Bakehouse asked me to be their on-air spokesperson for some local media work. You can catch me live on Chicago’s FOX 32 Good Day Chicago, tomorrow (Thursday, March 3) at 9:45 am CT. I’ll be talking about sprouted grains and a few other trendy new health foods you might not have heard of yet. As part of my consulting work, I’ve been helping with television segments from “behind-the-scenes” for years now, but this will be my first time on-camera. Wish me luck!
Winter Vegetable Pizza on Sprouted Crust
Adapted from Angelic Bakehouse
Ingredients
1 small sweet potato, diced
3 cups shredded kale & brussels sprouts from prepared salad mix
Olive oil
Ā½ cup pesto
Ā½ cup Parmesan cheese
Ā¼ cup dried cranberries
1 green onion
2 tbsp balsamic glaze
1 Angelic Bakehouse FlatzzaĀ®
Instructions
- Preheat oven to 400Ā° F.
- Heat olive oil in a large pan over medium heat.
- Add sweet potato and cook until browned on the outside and soft inside, stirring in chopped kale and Brussels sprouts during the last three minutes of cooking.
- Salt and pepper to taste.
- Spread pesto over FlatzzaĀ® crust and top with vegetable mixture.
- Sprinkle Parmesan cheese, dried cranberries and scallion over the top and bake in the oven for 8-10 minutes, until the cheese has melted and browned.
