Updated: Jul 21, 2020
Dinner. Time. Two words that strike terror into the hearts of all parents.
You know the drill.
It’s your day to be with the kids. You step in the door, drop your keys on the table, and quickly check your messages. Then behind you, the dreaded high pitched plea, “Dad; I’m hungry!” Shoot, before you open your mouth, you run through a list of possibilities Matrix-style. Did I make something last night, do we have leftovers, is there any pasta left?
Stop. Wait. Breath Dad. Cut up some veggies and fruits and serve them up. The kids can snack on that while you think. Honestly, it’s probably the best thing they had all-day 😂.
Now, think. Oh right, we started doing that planning thing. What’s it called? Oh, ya! A meal plan. You open up your family WhatsApp group, and its there! A list of all the meals for the week. You guys even had a family prep-day over the weekend. Look at you!
Today? Antipasti Pizza. Oooh, the kids will be ecstatic. (And so are you. Don’t hide that smile creeping over your face. We see you🤗) You gingerly peak over your phone to check on the little vultures. You delightfully see the kids popping in and out of the kitchen, grabbing some yellow peppers and then skipping (skipping?) back to do homework or to continue building that monster palace. You rub your eyes because you think your dreaming. Nope, this is real bud.
Ok, back to the Pizza. You made the crust already on prep day. Nice! Now all you have to do is cut and bake the veggies, mix up the tomato sauce, top the homemade crust 🤩 (swoon), and pop it in the oven.
Like freakin’ Rachel Ray, in 30 minutes, you and your angelic kids 😉 are devouring that pizza you just made. You’re superman! Sit back, enjoy and relish in the hero you are.
No-Yeast Pizza Crust (Tools Needed: )
2 ⅔ cups all-purpose flour
2 tsp baking powder
1 teaspoon salt
1 cup almond milk
4 tbsp olive oil
Mix flour, baking powder, and salt together in a bowl; stir in almond milk and olive oil until a soft dough forms. If the dough is too dry, add a little more milk. Turn dough onto a lightly floured surface and knead 10 times. Shape dough into a ball. Cover the dough with an inverted bowl and let sit for 10 minutes.
Roll dough into a 12-inch circle on a baking sheet lined with baking paper.
*Store in fridge, covered until Pizza day (if you are using more then 1 day after prep day store in freezer)
- 2 bell peppers thinly sliced
- 1 red onion sliced
- 3 cups button mushrooms, sliced
- 1 1/2 tsp of each fresh basil, dried oregano, garlic powder
- 3/4 tsp sea salt
- 2 cups crushed tomato tomatoes
- 1½ tsp fresh basil, dried oregano, garlic powder
- 3/4 tsp sea salt to taste
MORE GOOD STUFF (optional)
- 1 1/2 cup vegan parmesan cheese
- red pepper flakes (optional) + dried oregano
- Preheat oven to 425 degrees F (218 C) and position a rack in the middle of the oven.
- The layout on baking paper on a baking sheet the sliced onions, Peppers and Mushrooms. Sprinkle with salt and the herbs. Drizzle with olive oil. Bake in the oven until soft and slightly charred – 10-15 minutes, Set aside.
- Prepare the sauce by adding tomato sauce to a mixing bowl and adding seasonings and salt to taste. Adjust seasonings as needed. Set aside.
- Top with the desired amount of tomato sauce (you’ll have leftovers, which you can store in a jar for later use), a sprinkle of parmesan cheese, and the sautéed veggies.
- Slide into oven and bake for 17-20 minutes or until crisp and golden brown.
- Serve with remaining parmesan cheese, dried oregano, and red pepper flake. Leftovers keep well – no need to reheat! Cold pizza is yum.