Ezekiel Bread Pizzas

Ezekiel Bread is typically healthier than 99% of the breads out there for lots of reasons.

What is Ezekiel bread?

“It’s a type of sprouted bread, made from a variety of whole grains and legumes that have started germinating (sprouting).

Compared to white bread, which is made of refined wheat flour, Ezekiel bread is much richer in healthy nutrients and fiber.” - Kris Gunnars, Healthline

Where can you get Ezekiel bread? What a coincidence you ask! Our own vendor, Whole Grains and More has it on Saturday mornings from 8-12 at 609 Dixie Street!

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INGREDIENTS

• 10 slices sprouted wheat bread (See: Whole Grains and More)

• 1(12 ounce) can tomato puree or 12 ounces fresh tomato puree

• 10 garlic cloves

• 1 1⁄2cups fresh spinach (stems removed) or microgreens

• goat cheese or fresh mozzarella cheese (or both)

• olive oil

• sea salt

• dried basil

• dried italian seasoning mix, mixture

• garlic powder

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DIRECTIONS

1. Roast garlic on large baking sheet with sea salt and olive oil for 20 mins at 300 degrees F.

2. On the stove top put tomato puree in saucepan and add a couple teaspoons of sea salt and garlic powder, then add a couple tablespoons of basil. Add crushed red pepper to taste for a spicier sauce. Let simmer.

3. When garlic is roasted remove cloves from sheet and sprinkle sea salt, garlic powder and Italian seasoning mixture onto the pan and garlic oil. Spread the oil across the sheet to coat it evenly. This will create a nice seasoned crust.

4. Place Ezekiel bread slices onto sheet snugly next to each other. For Extra space in the middle of the sheet break slices in half to use that space for half slices.

5. Take tomato sauce and place 2 tablespoons on each bread slice and one on each half slice. Spread the sauce over the slice. If using fresh mozzarella, place that on top of the sauce first. If just using goat cheese, place the fresh spinach on top of the sauce first. Then, crumble goat cheese atop of the spinach and place the roasted garlic cloves on each slice.

6. Bake for 30 mins at 350°F.

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Recipe courtesy of Genius Kitchen

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