Good things must come in threes.

Well at least yesterday + today they do.

Thursday, it was three dips.

And now, three pizza bread bake recipes. Personal pan pizzas just got a facelift.

Do you see the missing bread bite in the back left corner of the pan? There was no waiting for photos. I just had to try one.

First, we have the 2-bite pizzas. If you have a mini muffin pan, you’re all set. Okay, you’ll also need 2 small bowls + a spoon.

After a short while in the oven they’re ready for round two.

Carve the tops off at an angle, to create a little bowl.

Then fill with sauce + cheese + top with more cheese.

Then broil.

Then bite.

I ate the missing pizza bite while standing on top of my kitchen table, hovering over the pan, taking photos.

It was speaking to me.

So what is the bread part made up of? It’s not like pizza dough at all.

Do these look familiar?

Buckwheat bakes! Savory style. They’re packed with herbs and use a mix of raw buckwheat + millet flour. So what’s with the darker bake? It’s vegan! A little something for everyone.

So what’s your favorite pizza combination?

Think about it, then stuff it inside with sauce + cheese and broil until bubbly.

My favorite?

Cheese + mushroom.

I suggest tearing into this with a fork + knife.

Unless you’re alone…

In which case you should use your hands.

A pizza bread bake sandwich?

Oh yes.

While I am a fan of cheese, the vegan version made me just as happy. I stuffed it with sauce + mushrooms, then topped it with sesame seeds, salt + nutritional yeast.

It was quite dangerous to make all of these at once.

A pizza-bread food coma ensued.

Pizza Bread Bake

gluten free

3 Tablespoons raw buckwheat flour
3 Tablespoons millet flour
1 large egg
1 Tablespoon oil
3 Tablespoons milk
1/8 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon parsley
1/8 teaspoon salt
1/4 teaspoon baking powder
few grinds of black pepper
pizza/marinara sauce
grated cheese
any other toppings you like

Preheat your oven to 350*. [high altitude use 375*] Grease or line a 4-5” baking dish with parchment paper.
Mix all of the dry ingredients together in a small bowl.
Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
Pour into the baking dish + bake for 30-34min, until a toothpick comes out moist, but not bone dry.
Remove from the baking dish and let cool for 5min.
Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
Heat the sauce and cook other ingredients you want to include.
Add sauce, cheese and other ingredients to the bread bowl.
Put the top on and cover with cheese.
Broil 3-5min until bubbly.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy. If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge. Warm the bread and broil with other ingredients right before you want to serve. You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary. Feel free to sub in gluten-free oat flour or quinoa flour for either in the list. Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

Pizza Bread Bake

gluten free + vegan

3 Tablespoons raw buckwheat flour
3 Tablespoons millet flour
1.5 Tablespoons ground flax meal
1 Tablespoons nutritional yeast
1 Tablespoon oil
3 Tablespoons milk
1 Tablespoon applesauce
1/8 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon parsley
1/8 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
few grinds of black pepper
pizza/marinara sauce
any veggie toppings you want
nutritional yeast/sesame seeds/salt [to top]

Preheat your oven to 350*. [high altitude use 375*] Grease or line a 4-5” baking dish with parchment paper.
Mix all of the dry ingredients together in a small bowl.
Whisk the milk, oil and applesauce together and then stir into to the dry ingredients until just combined.
Pour into the baking dish + bake for 34-38min, until a toothpick comes out moist, but not bone dry.
Remove from the baking dish and let cool for 5min.
Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
Heat the sauce and cook other ingredients you want to include.
Add sauce + other ingredients to the bread bowl.
Put the top on, spoon a little sauce on and sprinkle with nutritional yeast, sesame seeds + sea salt if desired.
Broil 2-4 until browned.
Serve immediately.

*tips/substitutions: Best when served right away, to keep the bread from becoming soggy. If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge. Warm the bread and broil with other ingredients right before you want to serve. You can use 2 ramekin dishes instead of the 4-5” baking dish, or 3 regular sized muffin tins – bake time will vary. Feel free to sub in GF oat flour or quinoa flour for either in the list. Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

Pizza Bread Bites

gluten free // *original recipe quadrupled to make 24 mini bites

you can also quadruple the vegan recipe and do the same

3/4 cup raw buckwheat flour
3/4 cup millet flour
4 large eggs
1/4 cup oil
3/4 cup milk
1/2 teaspoon garlic powder
2 teaspoons oregano
2 teaspoons parsley
1/2 teaspoon salt
1 teaspoon baking powder
10-15 grinds black pepper
pizza/marinara sauce
grated cheese
butter/coconut oil to grease

Preheat your oven to 350*. [high altitude use 375*] Grease a mini muffin pan.
Mix all of the dry ingredients together in a bowl.
Whisk the milk, egg + oil together and then stir into to the dry ingredients until just combined.
Pour into the the mini muffin pan and bake for 15-18min.
Let cool 5-10min.
Carefully slice the top off, with a serrated knife, cutting at a slight angle to make a bowl shape.
Heat the sauce.
Add about 1/2 Tablespoon sauce sauce, cheese and other ingredients to the bread bowl.
Put the top on and cover with cheese.
Broil 3-5min until bubbly.

*tips/substitutions: Because they are so small, it works best to just use sauce + cheese with the minis. Best when served right away, to keep the bread from becoming soggy. If you want to prep ahead of time, make the bread up to 3 days prior and store tightly wrapped in the fridge. Warm the bread and broil with the sauce + cheese right before you want to serve. Feel free to sub in GF oat flour or quinoa flour for either in the list. Raw buckwheat flour can be ground from raw groats and millet flour can be ground from raw millet.

…

I think I should cook everything in threes.

Ashley

Three ingredients we’re big fan of in this house:

Brown rice.

Curry.

Coconut.

Mix them all together, and you have a trifecta of deliciousness.

I love playing around with curry in the kitchen. I really have no idea what I’m doing with it. Definitely not creating authentic Thai or Indian cuisine.

Definitely just winging it.

Definitely just judged by my taste buds.

taste. taste. taste.

That’s how I create dinner recipes.

I have a handful of curry recipes but this one is the simplest to prepare. And it’s quite possibly my favorite. It was inspired by a favorite dish of mine at a local restaurant, Crown Pub. It’s not a Thai restaurant at all. They have a menu overflowing with meaty dishes and one vegetarian + gluten free option.

King’s Curry.

Having only one option may seem like a drag, but I actually like it, especially when it’s this good. I’m the person that cannot for the life of me make up my mind on what to pick from the menu always begging Chris to “split with me!!”

What I’ve created below is a lightened up version of this comforting restaurant meal. Although a bit lighter the sauce is still rich + creamy with a nice kick of heat, complimented by the chewy coconut brown rice [I like using short grain brown rice the best!].

Veggie Coconut Curry

serves 4

1, 15oz can light coconut milk
1.5 Tablespoons unrefined coconut oil
1 medium onion, chopped [~1c or a little more]
2 orange/red/yellow peppers, sliced
3 medium carrots, sliced
6 cups spinach
2 cups broccoli
2 cloves garlic, minced
2 Tablespoons curry powder
1/2 teaspoon turmeric
1/4-1/2 teaspoon garam masala [spicy!]
1 Tablespoon honey
3/4-1 teaspoon salt
black pepper

Melt the coconut oil in a large pan over medium heat.
Add the onion + peppers and cook for 3-5min, until beginning to soften, stirring frequently.
Stir in the minced garlic, curry, turmeric, garam masala, salt, + pepper, and cook for 30sec – 1min until fragrant.
Add the coconut milk + honey, and bring to a boil.
Reduce heat to simmer + cover for 10min.
Remove cover, continuing to simmer and add carrots, spinach + broccoli. Cook another 8-12min, until the veggies are tender and the sauce has thickened, stirring every few minutes.

tips/substitutions: Another high heat cooking oil can be subbed for coconut [sunflower, safflower, etc]. Garam masala is quite spicy but is packed with flavor. Start by adding 1/4 teaspoon and add more as desired. I used 1/2 teaspoon. To make vegan, maple syrup can be subbed for honey.

To round this meal out, I made Sprouted Kitchen’s Lentil "Meatballs".

These are going to become a staple around here.

Incredible flavor + texture.

I made a few ingredient changes, for what I had on hand and to make them gluten free. There are so many different meals you could make using these “meatballs,” but even popping them in your mouth straight from the fridge works!

Here were the changes I made.

3/4 cup 2% cottage cheese instead of ricotta
1/4 cup sharp white cheddar cheese, grated instead of parmesan
2 teaspoons dried parsley instead of fresh
1.5 teaspoons oregano added this
3/4 cup gluten-free oats, ground 1/2 way to flour instead of breadcrumbs

Check the original for the full recipe + instructions.

A great weekend meal, that won’t keep you in the kitchen all day long. I started with the rice, and then got to mixing the lentil-balls, which needed to sit for 20min. While sitting, I started the sauce and got it to the simmering stage, then rolled the lentil-balls and baked for 15min. Before I knew it the lentil-balls were done, the sauce was thickened, and the rice was fluffed.