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Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did.   Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

Easy Cheesy Pita Pizza

Here's something I make often.

Sometimes I'll use a tortilla instead, it just depends what I have on hand. You can use any kind of cheese you like and if you're in the mood, add other toppings. I like the little bit of sourness you get from using tomato paste but you could use pizza sauce if you prefer.


Easy Cheesy Pita Pizza
Makes 1 pizza

Ingredients
  • 1 pita
  • 1 tablespoon tomato paste
  • 1/2 teaspoon oregano
  • 1/2 teaspoon granulated garlic
  • shredded or sliced mozzarella cheese
Directions
  1. Preheat oven to 450F.
  2. Spread the tomato paste over the pita then sprinkle with oregano and garlic. Top with cheese. Place directly on the oven rack and bake for about 10 minutes or until the cheese is bubbly.
Tips:
  • Make sure your cheese isn't too close to the edge or it could bubble over and make a mess of your oven. You can place your pizza on a baking sheet or foil if you want to play it safe, but sometimes the bottom doesn't get crispy.

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