Do you ever just crave for a slice of pizza that is full of taste and flavor yet actually healthy for you?

Pizza is normally one of the least Kapha-friendly foods as it is both heavy and oily. The only thing worse for Kapha-types would would be to eat the pizza the next day (cold and old).

As I set out to prepare a dinner for some members of my family who are Kapha in nature, I wanted to come up with something that would be satisfying yet nutritious.

This recipe is adapted from a similar pizza from Brendan Brazier’s book “Thrive”. All of his pizzas are gluten free and vegan.

This pizza is packed with flavor and the texture is great too. You can play with substitutions for the toppings but I enjoyed keeping with the sun dried tomato theme to tie in with the sun dried tomato sauce. The crust is surprisingly simple and super delicious.

To make the crust I used red quinoa, ground sunflower seeds, grated beet, parsley, safflower oil, and a bit of sea salt. The sunflower seeds were ground in a coffee grinder.

After the crust was formed, I spooned on a generous amount of sun-dried tomato sauce followed by the topping of sun-dried tomatoes, thinly sliced scallions, and curly-leaf kale.

30 minutes later the pizza was ready, crust firm and a bit crispy. The aroma full of mouth-watering garlic, tomato, and spices.

We enjoyed our pizza paired with a leafy green salad with Kapha-friendly dressing and a side of grilled asparagus. The verdict: a lot of flavor, good spice, and a light, energetic post-digestive effect!