Pizza Buns

I love these.  One thing I have been really focusing on this past school year is cutting out as many processed foods in our house as I can.  I found this recipe, and I knew I needed to try it.  One, it looked like something I could hide some veggies in.  Two, they claim they freeze great. (My kids ate SO many this first go around that I didn’t have any to freeze – that good people.)  Three, they looked easy enough.  I went with the original recipe this first time just to make sure my kiddos liked them.  Next up, pureed veggies in the sauce!


  • 1 1/2 cups warm water (105-115)
  • 1 tbsp sugar
  • 1 tbsp yeast
  • 1/2 tsp salt
  • 3-4 1/2 cups white whole wheat flour

In a bowl, combine the water, sugar, and yeast.  Let stand for about 10 minutes.

Add salt and stir.  Add half your flour and mix well.  Gradually add more flour until the dough pulls away from the edges of the bowl when mixing and it isn’t sticky.  Place the dough in a lightly greased bowl, voce, and let rise for 45 minutes or until double in size.  Remove dough from bowl.  Separate into three equal parts.

Prepare your pizza ingredients.  This time around I just used bacon and cheese.  I will be creative the next time!

Take one portion of the dough and roll out on a lightly greased surface.  Roll into a long skinny rectangle.  Once rolled, spread pizza sauce over the dough leaving the very edge of one of the long sides free so it will seal when rolled up.  Layer meat, cheese, and other toppings.  Begin rolling up starting at the long side where the sauce is to the edge.  Pinch edges to seal.  Now slice off equal sized rolls.

Place rolls in a greased baking dish.  Cover and allow buns to rise 30 minutes.  Bake at 350 for 25-30 minutes or until golden brown.

Pureed veggies are definitely being mixed with my pizza sauce next time.  The kids won’t notice at all!  My kids love cold pizza so I could see these in their lunches next school year!

Portobello Pizzas

Pinterest again! Original recipe here (and if you’re doing P90X, which I’m not, this is a good resource for you!). In the original recipe, she talks about using the baby bellas and making them an appetizer, which would be good, too. But using the big portobellos is less work, in my opinion.

Here’s how I did it (this serves 2, and I didn’t eat all of mine):

4 large portobello mushrooms, stems and gills removed and finely chopped (you can use the part of the stem above the knobby part)
1/4 cup chopped onion
1/4 cup chopped red or green pepper
1 tsp olive oil
pizza sauce (probably around 3/4 cup)
6 oz shredded mozzarella cheese
12 slices of turkey pepperoni (or more if you want)

Preheat oven to 400 degrees.

Saute the chopped mushroom, onion and pepper in a non-stick skillet with the olive oil. Remove from the pan when done, and let it sit on a couple of paper towels to remove excess moisture.

While the vegetables are cooking, put a silicone baking mat on a cookie sheet (or lightly oil the pan to keep the mushrooms from sticking). Lay mushrooms on the sheet, gills-side up, and bake for 10-12 minutes, until softened. If there is liquid in them when you remove them from the oven, dab dry with a paper towel.

Lightly salt the mushrooms, and then add the toppings: first sauce, then vegetables, followed by shredded cheese and pepperoni.

Return to the broiler for 3-4 minutes, until cheese is melted and barely starting to bubble/brown.