Homemade Pizza

I don't care how many pumpkin recipes are already starting to show up, or how the leaves have already started changing colour, or how a select few grocery stores have already started pushing halloween...

... It's still summer!

As much as I love fall, I don't want to say goodbye to summer. Not just yet anyway. We've had some beautiful warm weather this week and I'm holding onto what's left of it. So today I'm tempting you with a pizza that is brimming with fresh summer flavour.

Homegrown tomatoes. Check.

Homegrown bell peppers. Check.

Homemade marinara sauce made with homegrown tomatoes. Double check!

The base of this pizza uses my recipe for 100% whole grain pizza dough, which can be thrown together in a matter of minutes and it only takes 30 minutes to rise. The real star of this meal is the homemade marinara sauce. I admit it takes a bit more work to make, but believe me it's worth it! Especially if you are using your own tomatoes grown from your backyard.

Spread it over your pizza dough, top with more summer fresh tomatoes and mozzarella, and dinner is served.

You can change the toppings to your own liking. The sky's the limit. But I personally like this combination of caramelized onions, roasted bell pepper, spinach and sliced tomatoes. Just remember the fresher the better!

Homemade Pizza with Homemade Marinara Sauce makes 2-14 inch pizza's

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  • 1 batch whole grain pizza dough
  • 2 tbsp yellow cornmeal
  • 1 cup marinara sauce
  • baby spinach
  • 1 red bell pepper, roasted + peeled, thinly sliced
  • 1 small onion, caramelized
  • 1/4 cup goat cheese
  • 1 cup mozzarella cheese
  • fresh basil to top


  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500˚ (keep pizza stone or baking sheet in oven as it preheats).
  2. Cut the prepared pizza dough into 2 even pieces. Roll dough out to a 14-inch circle on a lightly floured surface. Carefully remove pizza stone from oven. Evenly sprinkle about 1 tbsp cornmeal over pizza stone; place dough on pizza stone. Spread marinara sauce over dough leaving a 1/2-inch border. Top first with a thin layer of spinach leaves, 1/2 of the roasted peppers and onions. Then sprinkle 1/2 of the goat cheese on top of the veggies. Sprinkle evenly with 1/2 cup of mozzarella. 
  3. Bake at 500˚ for 12 minutes or until crust and cheese are browned. Top with a few leaves of chopped fresh basil. Cut pizza into 8 slices.

Now go make some pizza; fall is just around the corner.

Baked Ziti

Ah, there's nothing like comfort food at it's finest on a gloomy day.

Baked ziti is just one of those things that becomes an instant family favourite. It can pick you up and lift your spirits on a cold wintery day.

A steaming dish of golden cheesy tomato baked pasta heaven.

Mmm, melty cheese!

Do I have your attention?

It might shock you to learn that this comforting pasta dish is actually quite good for you. Here's a secret, ever play hide the vegetables? If you have kids, you know what I mean. It has 2 cups of shredded carrots, 1 whole onion, basil, and is bursting with tomatoes + homemade marinara sauce. Even the pickiest eaters in your family couldn't say no. Sure it looks and tastes like a traditional baked ziti that's packed with unhealthy fat and salt (not to mention heavy cream) but it's one of the cleanest pasta dishes you'll ever make. 

The perfect crowd pleaser. Great for entertaining large groups.

Easy to throw together in 20 minutes. Then you get to sit back and relax while it cooks.

Marinara Sauce

Baked Ziti

(makes 9 - 1 cup servings)

(Slightly adapted fromThe Eat Clean Diet For Family & Kids)

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  • 1lb extra lean ground turkey
  • 2 Cups shredded carrots
  • 1 large onion, peeled and diced fine
  • 3 cloves of garlic, passed through a garlic press
  • 1 Tbsp extra virgin olive oil
  • 2 Cups homemade Marinara Sauce (or 1 can of no-salt added tomatoes)
  • 1 Cup low-sodium chicken stock
  • 8 oz gluten free rotini
  • 2 Tbsp fresh basil, chopped
  • 1/2 Cup - 3/4 Cup shredded low-fat mozzarella cheese


  1. Preheat oven to 350*F.
  2. In a large skillet, heat olive oil over medium heat and cook turkey, carrots, onions, and garlic until nicely browned. Add chicken stock, marinara sauce, pasta, and basil.
  3. Reduce heat to simmer for 30 minutes. Pasta should be cooked al dente.
  4. Turn pasta mix into baking dish. Sprinkle top with shredded mozzarella.
  5. Place in oven and baked for 20 minutes or until cheese is melted and golden.

This also makes great leftovers for easy lunches packed with nutrition and energy.