This pumpkin pizza is very Mediterranean tasting, healthy, and quite addictive.
And one more thing… If I don’t mention to you, that pumpkin is high in fiber, my mother might kill me. She’s brought it up several times this week.
I told her my blog isn’t really about fiber. That you guys like stuff like jello shots and cupcakes (the other fiber of life).
But anyway, she’s right. As usual
Fiber is awesome for weight control. Fiber is filling, has almost no calories, and helps control hunger due to blood sugar levels.
Ladies … this is a good benifit … am I right? Almost up there with the joy that jello shots and cupcakes bring us.
Happy long weekend! Don’t forget to thank a veteran and EAT YOUR FIBER!
1 Thin store bought pizza crust
1/2 can organic pumpkin puree (or homemade, whatever floats your boat)
1 tablespoon garlic powder
1/2 lb ground beef
about 1/2 a packet of taco or chili seasoning
1 bunch arugula
10-12 pitted kalamata olives, cut in quarters
1 cup feta cheese
Preheat your oven to 400 degrees. Mix your garlic powder into your pumpkin puree and spread it on top of the pizza crust.
Place in the oven for about 15 minutes or until your crust turns golden brown on the edges.
Cook your ground beef in the taco seasoning. Top the pizza with your seasoned ground beef and half of your feta cheese on top of your pizza (after you remove it from the oven).
Top next with your arugula and olives, finish off with the rest of your feta and drizzle on some olive oil.