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    Blog — PIZZA RECIPE

    Pesto Avocado + Tomato Pizza

    Straight from the SUPERSEED Life kitchen, this pesto pizza is perfect for this time of year when tomatoes and avocados are both in season! Made with only a few ingredients (all healthy AND delicious), this is a simple and stress-free meal-- perfect for the first week of school.

    Pesto Avocado + Tomato Pizza

    1 Superseed Life Pizza Crust

    ½ cup pesto

    ½ cup basil

    1 vine tomato

    ½ avocado, sliced thin

    Red pepper flakes, to taste (optional)


    Preheat oven to 400

    Parbake Superseed Life Pizza crust for 5 minutes, then remove from oven.

    Spread pesto on pizza and top with tomato. Bake for another 15 min.

    Remove from oven and top with avocado and basil. 

    Sprinkle red pepper flakes if desired, cut into slices and serve.

    Summer Peach + Balsamic Pizza

    A summer peach and arugula pizza made with Superseed Life Pizza Crust is the PERFECT lunch or dinner as you're enjoying the last weeks of the season. This sweet and savory combination is FULL of fiber, protein and incredible flavors.

    Summer Peach + Balsamic Pizza

    1 Superseed Life Pizza Curst

    1 cup Balsamic vinegar

    2 tbsp Olive oil

    8 oz Fresh buffalo mozzarella, sliced or grated

    2 oz Soft goat cheese, crumbled

    2 Peaches, pitted and thinly sliced

    Handful of arugula

    Sea salt, to taste

    Preheat oven to 400.

    If you have a pizza stone, preheat the stone for at least 30 min.

    Parbake Superseed Life pizza crust on stone, if using, or directly on the rack for 5 min, then remove from oven.

    Meanwhile, prepare the balsamic reduction. Pour balsamic vinegar into a small saucepan, bring to a simmer over med-high heat. Reduce heat to med-low, and simmer until the vinegar has reduced to ¼ cup, about 20 minutes. Set aside and let cool.

    Lightly brush pizza crust with olive oil and top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with some of the balsamic reduction.

    Place the pizza in the oven on the stone, if using, or directly on the rack. Bake for 15-17 min or until the cheese is melted and crust is crispy. Remove from the oven and top with arugula and drizzle more of the balsamic reduction and sprinkle sea salt to taste. Cut into slices and serve.