Homemade veggie pizza



Well, after a much-unwelcome hiatus from eating substantial food for the past week (read: I started having massively bad digestive problems last Tuesday), I finally got the chance to re-introduce produce into my diet today.

I decided to go all-out and make a veggie pizza with as many pizza-suitable toppings as I could cram onto it. To that end, the picture above features:

• a homemade pizza crust, sealed with olive oil
• pre-made bruschetta topping
• organic baby spinach
• fresh mushrooms
  (which I had to slice and freeze last week when I realized I wasn't going to be able to get to them before they went bad)
• hand-pitted organic black olives
  (which, by the way, are the best black olives I've ever had)
• sliced, organic grape tomatoes
• roasted, organic yellow pepper
• cracked black pepper
• sea salt

The result was a bit more acidic than I was expecting, but was a satisfying change of pace from the barely-protein/high-carb diet I've endured for the past several days.