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Guardians of the Green Pizza (GF)

Guardians of the Green Pizza (GF)

I have been having a love affair with pizza lately. I've somehow convinced myself that because it's gluten free and all my ingredients are organic, it's healthy. Though I wouldn't recommend making this 1-2x a week as I've been doing lately, it is healthier than the pizza at your local shop and full of some amazing greens that are detoxifying (probably a little more so not on pizza, but I digress). As someone avoiding inflammatory foods, this pizza is a little indulgence to make sure I don't go insane. Tomatoes are nightshades-major inflammatory offenders. Dairy can also wreak havoc on your digestive system-but this one isn't so bad with goat based cheese. Obviously-gluten would be another offender but Udi's gluten free crust has offered me an answer to my gluten free dreams with a crust that doesn't break and is crispy and totally delicious. 

This pizza was basically made from ghosts of pizzas past with leftover homemade white wine tomato sauce, a blend of feta and parm, arugula pesto with goats milk yogurt, slivered almonds and organic rosemary and thyme. It was DELICIOUS! Literally devoured the whole thing before Nick even walked in the door (whoops). The whole process took less than 15 minutes and healthy touches made it feel like a small indulgence rather than going off the rails with my eating. Let me know how you like it and if you add anything else to your GF pizza! 

Guardians of the Green Pizza (GF)

Servings: 1-2

Prep Time: 15 Minutes

Total Recipe Time: 20 Minutes


  • Udi's gluten free pizza crust

  • Tomato sauce (I made my own but store bought works too!)

  • Organic dried rosemary

  • Organic dried thyme 

  • Organic oregano

  • Slivered almonds 

  • Arugula pesto (recipe coming soon!)

  • Goats milk yogurt

  • Cheese or Nutritional Yeast (I did feta and parmesan)

  • Pink Himalayan Sea Salt

  • Pepper 

  • Organic Olive oil


  • Set oven to 375
  • Coat Udi's crust using a brush with olive oil
  • Add 2-3 heaping tablespoons of tomato sauce and spread in circular motion on crust
    • You can add in white wine for more depth in your sauce but make sure to heat on high until alcohol is fully cooked off 
  • Combine arugula pesto with a tablespoon of goats milk yogurt
    • Place in oven carefully (I've set off the smoke alarms doing this, use a cutting board to shift the pizza from board to oven)
      • Ensure you place the pizza directly on the rack or it won't get crispy!  
    • Cover with slivered almonds (about 1/3 cup) 
    • Add blend of cheese of your choosing (you can also use nutritional yeast to make dairy free) 
    • Chop dried herbs finely and sprinkle across pizza with salt and pepper
    • Place argula pesto in dollops around center of pizza crust 
    • Cook for 5-7 minutes or until crust is crisp and light brown 
  • Remove from oven using spatula and transferring back onto cutting board 
  • Allow to cool 2-3 minutes, slice, and serve warm! 
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