People!! Spring is springing. I don’t care that there’s a snow storm happening outside the kitchen window even as I write this post while waiting on a crazy creation that is currently occupying the oven.

I’m not sure about much else happening in the world. I’m wrapped up solid and doing my own thing. I want to take this post time to update the readers on a few things going on out here in the sticks.

I’m doing more of that deep inner work, and it’s starting to bring more of those inevitable results. My day starts every morning with tea and lemon, eleven minutes of meditation, 30-60 minutes of good ass yoga and 3 days a week I am on the hamster wheel (treadmill) pounding out any anger shit I have left over with the 10K trainer. I took a couple days off running last week to rest my body, as I’m learning through practices, we don’t always have to be busy. Sometimes we should simply “be”. I will repeat week 8 starting tomorrow and I’m excited about it. It has been very good for my body and soul.

I spent February studying the chakra system as a whole, getting to know quite a bit about Shiva and Shakti, Yin and Yang, manifestation and liberation currents, Kundalini awakenings, pranayama and how to sit the fuck still, tune out and tune IN. It’s been pretty cool. And it’s been incredibly peaceful and enlightening. I’m very grateful that the yoga wrapped its arms around me, and that I found the courage to look within for my joy rather than looking around for it. I’m doing what makes me happy with no expectations of others, and that is the most freeing feeling ever.

As we delved into the chakras in my class last month, I bought some books that were a bit more in depth, and that’s when I realized this was going to be more tedious work than spending a few days or a week on one chakra. Mine are a mess, I’m sure. I made the decision to work on one per month, so March is Muladhara month for this chick, and that is your “root” chakra, for those who don’t know. Ironically enough, I received the email from my teacher saying that we as a class would be doing the exact same thing for March. Woo woo stuff, right?? Wavelengths and shit. If we work one a month, we will finish at October’s end!! More woo woo. I’m loving life and am obsessed with the color red, real growth, rooting postures, spending time alone and liking it, running and just being a good mama and wifey around here.

What’s all this got to do with pizza? Well, not much really, except that I’m staying true to “bettering” in life, and I made this one instead of slamming the Chicago style deep dish I thought I wanted. Yoga teaches us to love and respect our bodies, and I find myself wondering how can our strong and safe “foundation” be built in a neglected body? That’s not going to work for me. So, if pizza is your BFF (best food friend), but you love seeing your abs protruding from melting layers of fluffy stuff, then you need this recipe in your life.

All this being said, I’m still going to attempt to create a Red Velvet Cream Cheese King Cake for Fat Tuesday. Balance, Bitches. I’ll give most of it away. To friends.

I’ll go ahead and give the list of my chosen ingredients for this pizza. I went sort of Mediterranean because I paired it with this salad that I love love love. You can top it however you see fit. The “crust” is dense and never gets soggy. Pineapple pizza lovers, this is your thang right here!!

Enjoy!!

What You Need:

CRUST:

2 lbs ground chicken breast

1 egg

1/4 c Parmesan cheese

1/2 c ground flax, divided

1 c Mozzarella

1 tsp black pepper

1 tsp garlic powder

2 tsp Italian seasoning

TONIGHT’S TOPPINGS:

1 c mozzarella

1/2 c garlic herb feta crumbles

1/3 c red onion

1/2 c cherry tomatoes halved

1 Tbsp minced garlic

1 Tbsp olive oil

1/4 c banana peppers

1/4 c pitted kalmata olives

1/4 c artichoke hearts

1/4 c sliced baby bell peppers. I chose red, of course.

What You Do:

Heat oven to 425

Line 2 12 x 16 sheet pans with parchment paper. Don’t worry if you only have 1.

In a large mixing bowl, use your gloves hands to mix all the crust ingredients just like a meatloaf.

Move the meat mixture to your lined sheet, and using hands or a plastic wrapped spatula, press it out to fill the pan. It can be quite thin, just be sure there are no holes. It will shrink, especially if you choose dark meat, as it is fattier. I used lean chicken breast.

Bake for 20 minutes.

Gather and prep pizza toppings.

I made my own garlic olive oil, as shown on toppings list. Just mix up 1 Tbsp of each garlic and olive oil.

Say hello to “Craven”, my kitchen craw daddy. He has seen many a secret and not so secret sauce…

When the 20 minutes is up, remove crust from the oven. Let it cool about 5 minutes.

You’ll want to now transfer the crust, with the help of a friend or 2 spatulas, over to the second pan. This will help it crisp up on second bake with toppings. If you only have 1 pan, it’s a pain in the ass, but you can do it. You have to just find something to set it on while you toss the old paper and replace it. BTW, this step is not imperative to a successful pizza. It’s just I like mine firm, and I wanted the fat drawn out.

You can top this beauty with whatever ya like.

My choice of toppings today is listed above.

Spread your sauce of choice and do your thing as far as dressing it goes.

Now give it another 15-20 minutes in the oven, or longer if you choose.

Isn’t she lovely??

This meal was the perfect remedy for my pizza craving. Look for several more recipes in the future. I am hooked!!

Oh yeah, before I go, I have to show you the close up so you can really see the texture and firmness…

Remember that in health and food, where there’s a will there is a way. And if you can’t find your way, when it comes to pizza I WILL find it for us both!! Love yous all so much!! XOXOXO

Chelle.

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