Sprouted English Muffin Mini Pizzas!
I don’t buy pizza sauce from the store any more and haven’t for some time now.
My reasons for avoiding organic pizza sauce in cans is very clear cut. The BPA issue with cans is a big one. A recent study has demonstrated that exposure to BPA, a known endocrine disrupting chemical, from canned foods may be a whole lot higher than even drinking water from plastic bottles!
My reason for avoiding even organic pizza sauce in glass jars is because that nasty ingredient citric acid seems to be in every single brand of pizza sauce I’ve ever examined!
Citric acid is a hidden source of MSG and I do whatever I can to avoid this dangerous additive for myself and my family. MSG damages the hypothalamus part of the brain stem. The hypothalamus happens to be the Master Controller of the endocrine system. You don’t want anything messing with your hypothalamus as this can cause serious metabolism issues (rats fed MSG get morbidly obese, for example).
From a frugality standpoint, buying pizza sauce doesn’t make sense either. Why pay the premium for pizza sauce when you can make your own in a matter of seconds? Making your own tastes fresher too and is an easy cooking step that your kids can do for you while you are preparing the rest of the family meal.
Here’s the recipe I use to make pizza sauce in a hurry.
Tip: The key to this recipe is excellent quality olive oil. If you are less than satisfied with the taste of yours, check my Resources page for ideas about where to source a light, buttery olive oil for all your homemade sauces and dressings.
One Minute Pizza Sauce
Ingredients
7-8 ounces organic tomato paste
2 TBL extra virgin olive oil
1 tsp organic dried basil
1 tsp organic dried oregano
1 crushed organic garlic clove
2 tsp organic onion powder
1 tsp sea salt
Instructions
Mix all the ingredients together in a small glass bowl. You are done! How easy is that?
Tip: This is a great cooking lesson for an elementary school age child to attempt. Learning to measure the right amount of ingredients and simple mixing is all that it takes!
Lunchbox Idea: Spread your one minute pizza sauce on sprouted English muffins and melt some mozzarella or provolone cheese on top for a fast and nutritious lunch.
Sarah, The Healthy Home Economist
Source: Excitotoxins, Dr. Russell Blaylock MD
Eating Canned Soup Risks Major Health Problems
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{ 57 comments… read them below or add one }
Oh, my gosh, Sarah, that is SO funny, because I have always done EXACTLY this for making personalized pizzas (except I use sprouted tortillas instead of the sprouted english muffins; I prefer a crispy crust). I mean literally, the sauce is exactly the same, except I use fresh herbs from my herb garden most of the time. Sometimes, for added nutrition, I’ve also beaten a raw egg yolk or two into the sauce. Added nutrition, and there is no difference in the taste!
Sprouted tortillas would be nice too .. will have to try that !
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
One Minute Pizza Sauce — The Healthy Home Economist http://t.co/UFUVdVDa
Okay my macaroons turned out a flop! The maple syrup ran across the parchment and turned into a taffy like substance in the oven. My daughter is enjoying the “taffy caramel” as she dubbed it. She can only suck it though. She doesn’t get her palate expander off until next week! Oi, at least nothing is wasted : )!
Sarah do you have any kitchen “flops” that you might be willing to share? Maybe you are a gifted cook though and things almost always turn out. I have many good days but the pattern has been that if one thing goes bad most things from that day go bad!
My first batch of homemade crackers some time ago were rolled out too thick and they were too hard to eat! Make sure you roll them out thin enough. Too thin is better than too thick. I try to put misfires in the kitchen out of my brain so that I don’t get discouraged as part of the Traditional Cooking adventure are periodic kitchen flops. It’s just part of the process
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
I never thought to just use tomato paste mixed with olive oil – genius!! We’ll have to try.
And I am disappointed that I didn’t realize Citric Acid was a hidden msg
Live and learn everyday……
Yes, and Big Food puts citric acid in everything. Even much organic stuff too.
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
Sounds delicious! I’m guilt of using canned pizza sauce though I try to make my own when tomatoes are in season around here.
Kelli\’s last post: Managing and Preventing Diabetes Naturally
Hi,
where do you get tomato paste that is not in a can??
thanks!
You can make it yourself (best way) when tomatoes are in season or click on the link in the recipe to see the picture of an organic glass jar source.
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
Organic Tomato Paste by bionaturae. I get mine at my natural foods store here in California. It’s also made in Italy! Google http://www.bionaturae.com
I get mine from Whole Foods.
Don;t they get soggy making them ahead like that?
@Elisabeth No they don’t get soggy. I use the Food for Life 7 grain sprouted English muffins and they are quite dense and hold up really well.
I can second that statement. We love those english muffins!
I have been looking for ways to use my home canned tomato paste, thx!
I swear by Food for Life sprouted grain breads. Only bread that doesnt spike my blood sugar.
Ahhh they have soy! Darn darn darn.
I had no idea citric acid was a form of msg.
I am also surprised! I thought it was a form of vitamin C. My daughter is checking my canned goods as we speak! (I usually only buy Double Q Salmon, jarred organic spaghetti sauce, and coconut milk.)
I like that brand of bread too. Also Ezekial Sprouted breads are good too.
interesting…like always. thanks!
besides this topic, i remember that u dont like kerrygold butter anymore, i would like to know if u do u recommend another brand? just wondering…
I don’t see anything wrong with the kerrygold stick butter. I would never buy butter in a tub.
It’s not that she doesn’t like the brand, she just has said to not but the butter that comes in a tub. The foil-wraped stuff is still high-quality grassfed butter. Go read her actual article for clarification.
I did not know either. We try and avoid all MSG and hidden names in products. Thank you for including this in the article.
What brand of sprouted english muffins do you buy?
Sarah and I both get the sprouted 7 grain Food for Life english muffins. They are based off of a scripture in Ezkiel 4:9: “Take also unto thee Wheat, and Barley, and Beans, and Lentils and Millet, and Spelt, and put them in one vessel, and make bread of it…” Because of the mixture of grains, they contain some of the highest quality protein (with at least some ammount of all 9 essential amino acids) you can get from plant-based food. I love their tortillas, too. In fact, I had one spread with crispy almond butter for breakfast this morning! This goes excellently with a big glass of raw milk, but we ran out at my house yesterday. I might have one again when we pick up our milk tomorrow.
Don’t buy the one with sprouted soy in it though. There are 2 types of sprouted English muffins, one with sprouted soy and one without sprouted soy. Sprouted soy is toxic.
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
Oops, forgot to mention that.
I am curious – how is citric acid a form of MSG? I did a little research and it looks like it’s naturally found in citrus. Do they share the same chemical structure?
The citric acid used in food processing these days comes from corn, not citrus. If it comes from corn, it has MSG in it and even worse, is likely genetically modified corn which has been linked to kidney and liver damage in rats. Citric acid is not an innocuous ingredient.
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
Do you think this is true even in organically certified foods? I was going to purchase some citric acid (“NOW” brand, which generally is very healthy) for a homemade dishwasher detergent, but now I’m concerned. I did purchase a more expensive form of citric acid (non GMO) for making homemade cheese. I’d love to hear more of your thoughts on this if possible.
Do you have a source for citric acid having MSG? A lot of home canners like to use it because it raises the acidity enough that you can can your tomato sauce in a water bath instead of a pressure canner. I assume that’s why the sauce producers use it too — the acid inhibits bacterial growth without being an artificial preservative. I thought citric acid just came from oranges — where did you hear it had MSG?
Sheila\’s last post: Conflict or cooperation?
If the citric acid comes from corn, it has MSG in it. Most citric acid used in food processing comes from corn these days.
http://www.truthinlabeling.org/hiddensources.html
Sarah, TheHealthyHomeEconomist\’s last post: One Minute Pizza Sauce
I love your website, I could browse all day!!!
One Minute Pizza Sauce — The Healthy Home Economist http://t.co/x03qB8Px #realfood
One Minute Pizza Sauce — The Healthy Home Economist http://t.co/FXk4qe0N
(rats fed MSG get morbidly obese, for example).
Would those be the Pitt or the Sheen rats?
Doncha know, everytime you see a carton of Egg Beaters from now on, you’re going to think about Charlie Sheen. I know I will!!!
Sarah, TheHealthyHomeEconomist\’s last post: Baked Chips as Bad or Worse Than Fried
The only thing easier would be eating them!
We make our own sauce in the summer and can it. Then I make soaked pitas and put sauce, a drizzle of olive oil, and mozzarella on top and bake them for 10 minutes. It’s a super quick, healthy lunch, and one of my kids’ favorites.
What brand of cheese do you use on the pizzas? Thanks!
I am eagerly awaiting mozzarella from my local farmer. We use Andrew and Everett provolone from the healthfood store. It’s very nice and mild tasting.
Sarah, TheHealthyHomeEconomist\’s last post: Baked Chips as Bad or Worse Than Fried
I had no idea there was MSG in citric acid-wow! Keep the fantastic information coming!
The Food Lords work hard to keep this stuff under wraps.
Sarah, TheHealthyHomeEconomist\’s last post: Baked Chips as Bad or Worse Than Fried
Thank you both Sarah’s for your comment about flops! I have a disaster in my kitchen on the regular and first batches of every traditional food I’ve made turns out like crap… often several times in a row before I get it right. I’ve even screwed up fermented gingerale by adding too much salt….. What keeps me trying is my son. I see him trying to sit up, crawl, cruise and fall down – sometimes on his face – all day long. He doesn’t let failures stop him, so I don’t either, but traditional cooking is simple, but so much more complicated… and I considered myself a decent cook before.
I think being honest about the disasters -even laughing out loud about them- gives (some) of us something to laugh at when we are pro’s like Sarah looking back at our fledgeling days. We can even celebrate how far we’ve come.
true!
Citric acid is a form of MSG? WOW and Ive been using to make cheese.
I make mine on pita and still eat about three
I never heat my olive oil. Ever. It’s cold pressed for a reason.
No worries. A light heating will not damage it or render it toxic although olive oil should never be used for frying or other higher heat cooking.
Thanks so much for this recipe, Sarah! I had tried Food for Life’s sprouted tortillas before, but wasn’t aware they made English muffins. Found them today at the health food store and they are in the oven right now as our dinner tonight! The kids are so excited to be having mini pizzas for dinner. I even happened to pick up the same cheese that you recommended. Thanks again!
@Susan…Food for Life is the company that makes Ezekiel bread so they are one and the same.
Many supermarkets have made great progress in removing salt from their pizzas.
Sara, I am brand new to canning but very interested due to trying to eat healthy, chemical & GMO free food. Does the canning process greatly reduce the nutrient value of the food? It seems like there is a fair amount of time of the food being heated, though I realize this must be true of the mass produced food as well. Thanks for your site – I am learning SO much!
I just sent an email to a company, recently, asking about the source of their citric acid in a product. They told me it was from tapioca. Would citric acid from tapioca be considered an MSG? or is tapioca genetically modified? Thank you