After much painful trial and error, Dave and I have declared Sundays "socializing-free zones," which means that except for major occasions—like Valentine's Day's Austin Marathon...Read More
Sugar-Free Pizza Seasoning
This quick spice blend has the robust flavors of pizza takeout, without the painful pizza hangover!
Use this blend to whip up a tomato sauce that will everything it touches taste like pizza faster than you can say, “Call Dominoes!”
Pizza Seasoning from Well Fed
Makes 1/3 cup | Prep 3 min |Whole30 compliant
4 teaspoons dried oregano leaves
4 teaspoons dried basil leaves
4 teaspoons dried parsley leaves
1 teaspoon salt
2 teaspoons coarse (granulated) garlic powder
1 teaspoon onion salt
1/2 teaspoon crushed red pepper flakes
In a medium bowl, crush the dried oregano, basil, and parsley leaves with your fingers or a fork to release their flavor. Add the salt, garlic powder, onion salt, and crushed red pepper flakes. Mix with a fork and transfer to an airtight container for storage.
Use about 1 tablespoon per cup of tomato sauce.
Use Pizza Seasoning to make the Meatza pictured above—and 10-minute pizza soup!
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I feel kinda funny calling this a recipe because it's so dead easy. But I've made it three times, and every time, Dave exclaims about...Read More
YUM! I will def have to try this. tgif!
Looks awesome, thanks for sharing 🙂
We made the Meatzas last night. Everyone made their own, super fun. Mine was kind of like a giant burger, not bad at all just not very “pizza-y.”
Today I made the 10 minute pizza soup. I love it so much!
I made a half batch of this a few days ago – so handy to have a seasoning blend ready to make my food more interesting when I don’t have the time to do a complicated recipe. So far it has seasoned : a slow cooked beef in tomato (and hidden pureed veg) sauce, pan fried fish (Pollock and swordfish) and a chicken salad! A versatile blend that will become a staple so thank you soooo much!!!
This seasoning blend sounds great. What is it that you have it on in this photo? Looks wonderful.
It’s the Meatza recipe mentioned at the bottom of the post: http://meljoulwan.com/2010/02/16/dinner-and-a-movie%E2%84%A2-meatza-pie-and-the-vancouver-olympics/
Meatza is great! I have frozen the leftovers, and they reheat perfectly. Between this and cauliflower crust, pizza nite is covered.