This mini caprese pizza makes a great lunch or dinner, depending on your appetite. It’s simple and especially delicious when made with fresh basil. 

Apple Types: Enjoy this recipe with a generous amount of mozzarella cheese. Since you’re already getting the starch from the muffin, aim to pair this with a broth-based soup or a side salad.

Babyface, Athletes and Pear Types: This is a good meal for you as well, but go easy on the cheese and use a lower fat variety. Babyface types, this might just be enough of a meal for you. Athletes and Pears, add on a small, but healthy vegetable side and you’ll be set!

Mini Caprese Pizza
single serving, adjust as needed

1 English muffin, split*
2 tbsp pizza or marinara sauce
Mozzarella Cheese (see body type descriptions)
2 tbsp diced tomato
2 tsbp chopped fresh basil
1 tsp balsamic vinegar (optional)

*When I recommend any sort of grain-based product, it’s usually sprouted. Sprouted foods have lower levels of acids that leach minerals out of our body, namely phytic acid and oxalates. What’s more, traditional breads and pastas, for instance, are acidic, which throws off our body’s delicate pH. Bottom line, if you’re going to eat grains, try to eat sprouted varieties as often as possible. 

Preheat oven to 400 degrees (oven) or 350 degrees (convection). Simply layer this English muffin with marinara, tomato, basil and cheese. Bake for 8 to 10 minutes. Drizzle with a little balsamic. Enjoy.

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