Author: Zuby & Beans

Making homemade pizza is the perfect activity to do with your children. They will love choosing their toppings and decorating their pizza.

We also love this recipe because it is the perfect LAST MINUTE meal! Our kids have been doing online learning and this recipe is so easy to whip up and faster than ordering pizza! We love making this last minute meal when we are in a pinch!

Ingredients

• 1 1/2 cup warm water
• 1 package dry active yeast
• 1 tsp sugar
• 1 tsp salt
• 4 cups all purpose flour (and a little extra flour)
• 1/3 cup olive oil
• Pizza sauce
• Grated mozzarella cheese
• Optional: toppings, pepperoni, olives, basil, corn meal

Instructions

1. Add dry yeast to warm water and wait a few minutes to allow yeast to dissolve.
2. In a separate bowl add flour, salt and sugar. Add in warm water mix and olive oil.
3. Mix dough together and form a ball. We like to rub a tad of olive oil along the inside of bowl. Cover with Saran wrap. Let sit for 30-60 minutes.
4. Knead dough until smooth and roll out dough. We like to wipe the pan with oil and sprinkle corn meal.
5. Add your toppings! We love to layer pizza sauce, cheese, pepperoni, olives and basil.
6. Bake in oven at 425° for 20-25 minutes.

Ingredients

• 4 cups milk (or milk alternate)
• 2 cups spinach
• 1/4 cup maple syrup
• 1/4 cup collagen powder
• 3/4 cup chia seeds
• 1 cup pomegranate seeds
• 1 tbs vanilla
• Pinch of cinnamon

Directions

1. Blend milk, maple syrup, cinnamon, vanilla, spinach and collagen powder together in blender.
2. In large bowl mix the blended mixture with chia seeds.
3. Put in fridge overnight. Make sure to cover with lid or wrap. The next morning top with fresh or frozen pomegranate seeds and serve.

Ingredients

• 1/2 cup of sunflower butter
• 1/4 coconut oil
• 1/4 maple syrup
• 1 tsp vanilla extract
• 1 cup of large flake oats
• 1/2 cup shredded coconut (if school safe) or omit
• 3/4 chocolate chips
• 1/4 sunflower seeds
• 1/4 hemp hearts

Directions

1. Mix together: 1 cup of large flake oats, 1/2 cup shredded coconut (if school safe) or omit, 3/4 chocolate chips, 1/4 sunflower seeds, 1/4 hemp hearts
2. Heat over stove top: 1/2 cup of sunflower butter, 1/4 coconut oil, 1/4 maple syrup, 1 tsp vanilla extract
3. Once melted, mix into dry mixture until it is well mixed and all the chocolate chips have melted. Add your mixture to a mold or press down into a pan.
4. Optional step: melt 1/4 cup of chocolate chips with a tsp of coconut oil to decorate the tops. You may also top with sprinkles if you wish.
5. Place in fridge or freezer. Cut into squares or pop out of mold as needed.

Note:

Coconut is actually the seed of a drupaceous fruit and does not trigger a reaction in a person with a tree-nut allergy. Patients diagnosed with tree-nut allergy are not advised to avoid coconut. However, in October of 2006, the FDA began technically identifying coconut as a tree nut, landing it on a few tree-nut lists and causing confusion.