It’s so easy to go to the grocery store and pick up a loaf of bread, but what if you made your own delicious pizza bread from home?
This sun-dried tomato filled Pizza Bread is for you if you 1) have never made bread before, 2) haven’t made bread before but would like to without it taking hours, or 3) if you want to have fun in the kitchen making something homemade and delicious that tastes exactly like pizza, but isn’t pizza!
The Best Pizza Bread
I’m biased here, but truly, this gluten-free sandwich bread is as good as making a quick, healthy, and the delicious homemade bread gets. Our family makes homemade sourdough, which I would love to get into and learn more about, but until then, we have this easy blender bread that gets only a couple dishes dirty and cooks for about 40 minutes.
The batter is incredibly simple to make by putting all the wet ingredients in a high-speed blender until creamy, then stirring the dry ingredients including the star ingredient sun-dried tomatoes, which really gives this bread a savory and slightly sweet flavor. If you don’t happen to love sun-dried tomatoes or you want to try another variation of this bread, here are a couple you might enjoy too:
- artichoke hearts
- black olives
- golden raisins (omit the dried herbs in the recipe and add ground cinnamon)
I can easily eat a whole loaf of this bread by myself in one week. I love enjoying it for toast with avocado, like sandwich bread, or slathered in non-dairy Classic Cashew Cheese with a sprinkle of salt, pepper, and fresh basil.
Another delicious way to enjoy this is Cheesy Dust and a drizzle of high-quality olive oil with fresh black pepper, it’s so delicious. But if you’re not so keen on eating it all in one week or sharing, you can easily freeze this for later. To freeze, I recommend allowing the bread to completely cool, slice, then lay each sliced in a single layer in an airtight glass container.
What about baking with heat sensitive oils and fats? Omega-3 oils are a bit heat sensitive, so use whole flaxseed in this recipe and start with raw walnuts. However, the monounsaturated fats in the walnuts do not change during baking or decrease.
Some studies show there isn’t a significant breakdown of or loss of healthful fats during baking (1). If you’re following the NS lifestyle and consuming nuts and seeds the majority of the time in a raw, unsalted state, having some baked goods with nuts and seeds is still healthful and a great alternative to store-bought gluten-free bread.
You know the beautiful red color from tomatoes and sun-dried tomatoes in this recipe? Red, orange, and pink whole foods are rich in antioxidants, mainly lycopene (a carotenoid) which is responsible for giving these whole foods it’s the beautiful color.
Lycopene has been studied and shown to help reduce a variety of cancers, help improve circulation, decrease high blood pressure, reduce cholesterol, reduces cardiovascular risk, and reduction in metabolism syndrome (2)(3)(4)(5)(6).
We need antioxidants from our diet because they protect our body and help fight off free radicals — free radicals can damage our healthy cells causing oxidative stress, which may cause harm to our hormones, blood vessels, proteins, lipids, and genetic code; causing cancer, inflammation, pain, degenerative diseases, heart disease, and aging itself.