Tag Archives: american flatbread

Organic Pizza: Quick & Healthy Cooking

Rustic Crust American Flatbread PizzaI love pizza.  I mean really what American person doesn’t have at least a small love for pizza? I couldn’t eat it every day but once a week and I’d be a happy girl. Neil is a pizza crust making (wannabe) master so he often is cooking us up some delicious pizzas but it takes a lot of time to make your own crust so it’s always a planning process.

Most of the time when I want pizza it’s more of an I want it right now kind of desire so I’m happy to have found Rustic Crust handcrafted crusts that have no artificial colors, flavors or preservatives and free of trans fats, hydrogenated oils, GMOs, or added sugar.  Additionally, Rustic Crusts have gluten-free, whole-grain and organic varieties.

I have been loving the personalized sized Gluten Free Napoli Herb pizza crusts.  They are the perfect size for me to top and enjoy for lunch.  I have been topping them with Rustic Crust 100% all-natural pizza sauce and my favorite toppings.


Rustic Crust Gluten Free Napoli Herb topped with Rustic Crust Pizza Sauce, mushrooms, onions, vegan sausage and spicy peppers


Rustic Crust Gluten Free Napoli Herb topped with Rustic Crust Pizza Sauce, wild mushrooms, and caramelized onions

In addition to enjoying Rustic Crust Neil and I have been enjoying American Flatbread frozen pizzas which hold a special place in our hearts.  When I was pregnant with Edith we would go to American Flatbread in Burlington, VT after every midwife appointment.  It was a favorite spot of ours and now that we are on the West Coast we are able to find American Flatbread in local supermarkets, health, and gourmet stores nationwide and enjoy them from the comfort of our own home.

Just like at their restaurants all American Flatbread frozen pizzas are made with a 100% organically grown wheat crust and topped with fresh herbs, vegetables and the finest of cheeses (or vegan cheese). They’re all-natural, with no preservatives, artificial colors or flavors, and handcrafted from scratch, hand-formed, and par-baked in wood-fired ovens.

We recently were able to try one of American Flatbread‘s new flavors, which is vegan, the Farmers Tomato Pie – A dairy-free pizza with tomatoes, onion, garlic, basil, red wine, balsamic vinegar and a dash of maple syrup.  We also enjoyed the Vegan Harvest which is a vegan cheese pizza that is topped with fresh tomato sauce, garlic, herbs and Dayia dairy-free cheese. Although both of these pizzas are tasty I’m so glad that American Flatbread came out of a vegan cheese free pie because I’m not always in the mood for vegan cheese but I’m usually always in the mood for pizza.

You can download the following Rustic Crust & American Flatbread coupons  -American Flatbread $2 off coupon link  http://bit.ly/WU7Hr3 ; Rustic Crust $1 off coupon link http://bit.ly/139bmAC

Rustic Crust & American Flatbread compensated me for this Campaign. All opinions are my own.

Weekend Wrap Up

This weekend was a fairly busy and yet uneventful one and I could really go for an extra day off.

Friday was a ridiculously busy day- none of which did I make time to capture in photographs- but it started with a frustrating morning at the dealership where I went to get my oil changed and it turned into a whole big, extra long mess.  Then it was off to work later than planned to finish a grant proposal that was due at 5pm.  I had a later day at the office than usual but was able to finish the application and get it sent off at 3:40pm! Following that I had to pick up the Hubz and head to the hospital to visit my mom who was having out-patient surgery on her knee.  After our brief visit and long day the Hubz and I were ready for a margarita and portobello fajitas.

Saturday was as little bit more relaxed; we spent most of the day at home working on our projects. We stopped around noon and decided to try out this Vegan Harvest pizza from American Flatbread that I had picked up on a whim.

The verdict: the pizza was meh-okay.  The Hubz and I both though the crust was delicious but that’s a given because American Flatbread has the best crust.  The pizza overall was greasy and really lacked in flavor.  It had a tiny bit of sauce on it and a ton of Daiya.  I would have liked to have seen vegetables on the pizza and a few more herbs.  Overall I don’t think we’d buy this again because we can make a veggie filled home-made pizza for the same that it costs us to buy this frozen pizza.

The Hubz went snowboarding with a friend on Sunday so I spent the entire day working on edits for my e-book that will hopefully be released on Tuesday or Wednesday! Fingers Crossed! Here is a sneak peak

Also don’t forget that you still have until February 10th to enter the Fiery Vegan Valentine Contest! You can enter for all three categories!

Dining Locally: American Flatbread

Our pizza from the last post was actually inspired by a visit to American Flatbread a few weeks ago where we sipped the best beer and ate the most delicious pizza. This is one of our go to restaurants because they have amazing flatbread that is made from local and/or organic ingredients.  Plus they keep it simple- their menu has a salad (which is amazing) and a number of flatbread creations as well as an option to create your own flatbread.  THAT IS IT. They don’t need to put anything more on that menu because it is perfect keeping it simple.  They also have a special salad, vegetarian pizza and omnivore pizza each night as well as dessert specials.

On top of having a great salad and flatbreads they easily accommodate vegans and they brew their own beer. Now their dining menu maybe short and sweet but the beer list is extensive and filled with a great selection of microbrews as well as their house made which are all really good.

Veganized Special- white pizza with delicata squash, apples, garlic and maple glazed hazelnuts

Pantry Challenge Update

So I have been working on this pantry challenge and have come to realize it’s a fail.  I evaluated the contents of my cupboards and well I basically have tomatoes, tomato sauce, pasta and grains…no beans, no other fun pantry items.  My freezer is pretty sparse as well – only gin, bananas, edamame and sweet peas.  I think that this pantry challenge was a great idea but is just not going to work for me this month since I am lacking in staples. However I am considering coming back to this when i have a more well stocked pantry. 

I have to say though I have created some great meals this week.  My husband commented on the fact that they were fun and different than we usually have and actually have tasted great. I’ll leave you with some of the items I made this week:

Southwest Grits - Makes 2 servings



  • 1/2 cup 5 minute grits
  • 2 cups water
  • 1/4 cup nutritional yeast
  • 1/2 t each of  garlic powder, onion powder, salt, black pepper, and paprika
  • 1 t cumin
  • 1/4 t chipotle chili powder
  • 1/4 cup frozen corn
  • 3 green onions thinly sliced



  • In a bowl mix together grits, nutritional yeast and spices.
  • Bring water to a boil, while stirring slowly stream in the grits mixture.  
  • Turn the heat down to low and let cook this should take about 5-7 minutes, make sure to stir frequently.
  • Once the grits are almost done add in the corn and green onions.
  • To serve place grits in a bowl and garnish with green onion, corn and your favorite hot sauce.


Creamy Butternut Squash Penne - Serves 1

For dinner last night I took the bus into Burlington to meet my hubby after work for a date night.  We went to American Flatbread which is delicious.  I love their menu because it is simple – all they have are 10 signature flatbreads, create your own flatbread and a salad; however their beer menu is extensive – I’d say close to 100 different varieties as well as house made ones. 

Hubby had the Wolaver's Coffee Porter and I had Unibroue's La Fin Du Monde

We shared 2 small flatbreads- This one is Revolution Flatbread- housemade tomato sauce, caramelized onions, mushrooms and herbs


Our 2nd flatbread was the Roasted Tomato Salsa- house made salsa (wood fired tomatoes, garlic, jalapenos, cilantro), corn and black beans