mini <3 whole wheat veggie pizzas (freezer friendly!)

I have truly lived out my wildest fantasies this week by baking Valentine’s cookies all day, watching ice skating on the tv, and not even being allowed outside. Windchills in the negative 60s meant that going outside was dangerous (!!!), and so like it’s one thing to have a random free weekend to stay inside and bake all day, but literally having no choice but to stay inside was the cherry on top of these past few days. I haven’t left the house since Saturday. I’m so cozy. My best friend is my microwaveable heating pad and our kitchen table is covered in five types of cookies. I’ve slept better than my whole entire pregnancy combined*. I mean, Hawaii was awesome and all but a snowy week with highs in the -20s?? An extremely close second.

*I definitely just jinxed this by typing it out, right?

So a great week needs to end with a great pizza night, right? This here is a veggie pizza that’s become our go-to, our ~house veggie pizza~ on the family pizza menu. It’s whole wheat, loaded with greenery, and not too heavy, dare I say it’s almost healthy?! We started making it during weeks when we had one too many heavy dinners and then got to Friday and didn’t feel like having pizza that was going to make us feel like poo. So we got in the habit of emptying out our fridge of all of the vegetables and piling them on a whole wheat version of our favorite thin pizza crust (based on Amy Thielen’s cracker crust pizza from New Midwestern Table), which is super easy to make and delightfully chewy. The things that make this pizza great are the nice big pinches of salt that go all over the veggies and the crust (you’re going for visible salt crystals on the crust, ok?), and the order that everything goes on. I like some mozzarella on the base to hold together all of the smaller chopped veggies, like the peppers and tomatoes, and then a little more on top of the kale, to hold it on and to help it get crispy. The kale on top bakes up crunchy and salty like kale chips, it’s excellent. Bonus points if you sprinkle this pizza with ranch seasoning or dip it in ranch dressing.

Obviously, since it’s the season, these lil pizzas are heart shaped. But of course you could make circles, or one big circle, or one big rectangle, or a trapezoid, etc. And they are freezer friendly!! From here on out, many of the recipes I’ll be posting will be freezer friendly since i’m preparing for you-know-who and filling our freezer with easily reheat-able, ideally one-handed meals.

Ok that’s all for now! Happy almost pizza night, fronds!

mini heart whole wheat veggie pizzas

makes 6



1 c (130g) all-purpose flour, plus more for dusting

1 c (130g) whole wheat flour

1 tsp kosher salt

1 tsp sugar

3/4 c (178ml) water

1/4 c (50g) olive oil


Olive oil

1/2 c (120g) red sauce

8 oz shredded mozzarella 

2 big cloves garlic, minced

1/2 medium onion, finely chopped

1 green bell pepper, finely chopped

2 roma tomatoes, seeded and chopped

2 oz (about 1 c) chopped kale

2 oz (about 1 c) spinach

Optional salty meat: prosciutto, pepperoni, cooked sausage, etc.

Kosher salt and black pepper

Parmesan, for topping

Crushed red pepper, for topping


To make the dough, whisk together the flours, salt, and sugar in a large bowl. With a wooden spoon or rubber spatula, stir in the water and olive oil. Once combined, turn out onto a lightly floured surface and knead for 5 minutes, adding additional flour if it gets too sticky. Form into a ball, cover with plastic wrap or a dish towel, and let sit for 30 minutes (this is when I chop up all of my toppings). 

If baking immediately, preheat the oven to 475ºf.

Line two baking sheets with parchment paper. Divide the dough into 6 pieces and roll them out into thin 1/8” rounds or heart shapes (SEE GIF) and then crimp the edges to make a crust. Place them on the baking sheets and brush with a thin layer of olive oil. Top with sauce (a heaping tablespoon per pizza), most of the mozzarella (leave about 1/2 c for the top), the garlic, onion, bell pepper, tomatoes, meat (if using), spinach, kale, another little drizzle of olive oil, remaining mozzarella, a few good pinches of salt (don’t forget to salt the edges!), and a few turns of black pepper. Bake until the cheese is splotchy with brown marks, begin checking for doneness at 10 minutes. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!

To freeze these, do everything up until the baking step. Instead of putting them in the oven, freeze on a sheet tray for a few hours until the crust is firm, then wrap tightly individually in plastic wrap and place back in the freezer for up to 3 months. Bake on parchment lined baking sheets (straight from the freezer) at 450ºf for 12-15 minutes, until the cheese is splotchy with brown marks. To serve, top with lots of grated parmesan and crushed red pepper. Enjoy!


photos by chantell and brett!

This recipe was created in partnership with Our Family!


valentine's day is not for sexy lingerie, it is for cake!
because surely, it might be contradictory to have both?
this pink almond cake is a family tradition,
and traditionally stoopie eats half of the almond paste before
it goes into the cake batter, but this year i made it and
decorated it before it got to stoopie, so this one was extra tasty :-)
the key is to acquire as much pink and red shit that you can find.
not to h8 on myself, but screw this, i love red 40.
cake ingredients: 
  1 tablespoon butter (for pan) 
8 oz almond paste 
6 eggs - separated 
1 teaspoon vanilla 
1/2 teaspoon almond extract 
a pinch of salt 
1/2 cup sugar
1 teaspoon baking powder
1/2 cup flour {you can substitute this for 1/2 cup of almond flour,
for those gfgfs and gfbfs {gluten-free girlfriends and gluten-free boyfriends}}
topping ingredients:
  1 1/2 cups whipping cream
1/2 cup powdered sugar {i use a little less, as i don't want it too sweet}
a very generous splash of amaretto
chocolate hearts, candy hearts, gummy hearts, almond paste, red jimmies...

preheat oven to 350.  butter a round pan. beat almond paste and egg yolks really well. mix in vanilla and almond extract. beat egg whites and salt in another bowl until stiff peaks form, add sugar one tablespoon at a time. fold 1/3 of egg whites into almond paste mixture. gently fold in remaining whites.  combine baking powder and flour in another bowl...gently fold into mixture 2 tablespoons at a time, being careful not to deflate whites. pour into pan, bake until top is lightly browned and a knife inserted into center comes out clean {about 30 minutes}.
for topping, whip up the cream. blend in powdered sugar. blend in amaretto {drink some amaretto}. then unleash your inner ace of cake and have at it!
for the cake's hat, i simply kneaded food coloring into almond paste 
and then cut out a nice round disk.
then i realized that one chocolate heart is nary enough...
so i added an entire chocolate base and three more hearts.
this isn't usually part of the tradition... but i was compelled.
from bottom to top: 
chocolate + whipped cream + cake + almond paste + chocolate
and, ok, i should have just restrained myself and left it like this because it almost looks rather sophisticated, like a 22-year-old made it, no?
but there were red jimmies and gummy hearts just begging to be used,
so it turned into a molly-circa-1997 creation.
and miraculously, it survived the L train yesterday
so that i could share it with stoopie and friends!!
happy valentine's day, everyone!

beet cookies

beets actually make me want to vom,
but i don't want to die young from eating 
too much red food coloring... 
so i used a bit of puréed beets to make
pink heart-shaped cookies for valentine's day!
the flavor is slightly present, and as someone who hates beets,
i found these cookies really quite enjoyable.
so go ahead and say
i love you
and not
i love you and i wanna kill you with red 40.
for the cookies:
1 stick of butter, softened 
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1/4 cup puréed steamed beets*
1 1/4 cups white flour
1 cup whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking soda
powdered sugar for dusting
for the icing:
1 stick of butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 1/2 teaspoons puréed steamed beets*
*i used the pre-steamed beets from trader joe's 
combine butter + sugar, beat until fluffy
beat in egg + vanilla + beets
in a separate bowl, combine dry ingredients
combine dry ingredients + wet ingredients
refrigerate for an hour
preheat oven to 350
make the frosting by beating all of the ingredients together
roll out dough on surface dusted with powdered sugar
cut into shapes
bake for 10-15 minutes on baking sheet lined with parchment
cool and then frost