Mindful Eating: A Simple Step You Can Take

In this 8 minute video, I share a simple tip about how to eat more mindfully – along with my passion for mindful eating!

Find out more about my online Mindful Eating Experiment here.

A Good Reason Why We Do What We Do

always a good reasonAre you afraid there’s something wrong with you because you constantly crave something sweet or salty or because you binge eat?

What if there was a perfectly good reason?

What if that craving was your body’s way of seeking to balance itself? What if gaining back the weight you worked so hard to lose was not a lack of willpower but a way of keeping you safe, clumsy as it may seem?

We do what we do because on a deeper level the body is seeking balance and/or safety – even if this means sabotaging health goals.

So what if we approached things differently? What if we let go of the struggle with our bodies, with the thought that there is something wrong with us, and tried something different? What if we stepped away from self-judgement and started:

♥ To intimately listening to what’s really going on.

♥ To be brutally honest with ourselves.

♥ To face the underlying cause instead of cursing the symptoms.

For example, if we listen closely to those pesky sweet cravings, we notice that the body might be trying to tell us:

You’re not eating enough protein, healthy fat and fiber to keep blood sugar levels stable.

You need more pleasure or ‘sweetness’ in your life.

Or those binges when we come home from work might be the body trying to tell us: 



I need you to stop and enjoy food during the day – otherwise I start to panic about not getting enough fuel and eat as much as I can when I can. 

Or: I am trying to protect you from the loneliness you feel when you’re alone and food is the best way I know how.  

Going on the rampage for anything salty might be the body’s way of saying:
I need salt, and since you don’t add any to your cooking, I am trying to get it the only way I can.

And if you listen to the message your body is trying to give you behind losing weight only to gain it back, it might be:

You don’t feel comfortable with the attention you get when you’re thin so I am trying to keep you safe by putting the weight back on.

So there is always a good reason or reasons why we do what we do that has nothing to do with being defective or weak or lacking willpower.

When we stop struggling against our bodies and start listening instead, we uncover the underlying causes behind cravings, weight gain or binges.

And by understanding how the body is trying to find balance or keep us safe instead of cursing it, making change no longer feels like an uphill battle.

If this resonates with you and you would like to explore your body’s message behind the cravings, binges or weight gain, I am currently offering free 30 minute sessions. Book yours by Skype or in person here.

Healthier Nutella Cookies + Chunky Spread

Nutella CookiesI am not sure where this idea came from but I suddenly thought: What about a healthier Nutella in cookie form? An adult version without the milkiness, but with the combination of hazelnuts and chocolate? And how about adding some crunch from the hazelnuts?

I like to use as few ingredients as possible in my cooking and baking, the ultimate achievement being my one ingredient wonders. In this recipe, I use only 3 ingredients: Hazelnuts, cacao powder and a sweetener. No flour or eggs needed to hold the cookies together.

While experimenting with this recipe, I came across a discovery: The sweetener I used affected how liquid the result was and I could use this to my advantage! So here are two variations to this recipe: The healthier Nutella in a cookie recipe using maple syrup and a chunky spread using coconut sweetener that is even simpler to make than my original Healthtella recipe. The sweeteners cannot be used interchangeably as they are what changes the texture. 

Are you ready to whip up some amazingly wholesome and delicious Nutella-inspired treats? Here are the ingredients you will need:

IMG_6166Hazelnuts

Hazelnuts are a good source of Vitamin E as well as iron, zinc, calcium and potassium. And because they are made up of 60 – 70% oil, when you whizz them in a food processor for just a minute or two, they quickly turn into a beautiful, creamy spread which is the base for both recipes.

Sweetener: maple syrup (cookies) OR coconut sweetener (chunky spread) 

My two favourite healthier sweeteners are coconut sweetener and maple syrup. Coconut sweetener is a low-glycemic, lower fructose alternative to sugar that can be replaced 1:1 in a recipe, making it very easy to use when you need a non-liquid sweetener. It is also full of minerals and sustainably harvested from the coconut palm tree. I use Saganà Coconut Sweetener as it is 100% natural while supporting sustainable rural community livelihoods in the Philippines. You can buy it here if you are in Switzerland.

As a liquid sweetener, I use high quality, organic maple syrup.

Cacao

The quality of the cacao is very important: Make sure you use full-fat, unsweetened cacao – preferably organic.

IMG_6176Method for the Cookies:

Heat your oven to 140 degrees Celsius.

Measure 2 cups or 300g hazelnuts and place on a tray in the oven for about 20 minutes or until they are evenly roasted. Remove from the oven and rub the hazelnuts between your hands to remove any loose skins.

Once they are completely cool, place them in a food processor. Now this is where you have to be careful! To start with, only pulse the hazelnuts a few times so that they are ground but not too finely. They will probably not be even so you will have some bigger pieces of hazelnuts than others which is fine. Take out about 120 grams and place in a bowl.

Grind the rest of the hazelnuts until they are liquid. This should take about 1-2 minutes and you may need to stop and scrape down the sides a few times.

Add 3 tbsp maple syrup, 3 tbsp cacao and a pinch of salt. The maple syrup will cause the hazelnut butter to ‘curdle’ and become solid – this is what we want! Blend to combine then pour the mixture in the bowl with the chunky hazelnuts. Combine well with your hands then form cookies and place on a tray with a baking sheet. Bake at 140 degrees for about 15 minutes. Take them out and leave them to cool on the tray before removing them.

IMG_6178

Method for the Chunky Spread:

Roast the hazelnuts as described above. Place them in a food processor and pulse only  a few times so you have bigger pieces. Remove a few tablespoons of these hazelnuts and place aside.

Continue grinding the hazelnuts until they become liquid, then add 3 tbsp coconut sweetener, 3 tbsp cacao and a pinch of salt.

The texture of the coconut sweetener will allow the spread to stay liquid so no need to add anything else! Stir in the hazelnut pieces so your spread is chunky. Store in a jar in the fridge.

Healthy Snack Ideas

healthy snack ideas_banner

Are you looking for some tasty and healthy snack ideas? Here are some savoury and sweet snacks that all have a good mix of healthy fats, protein and carbohydrates to fill you up and keep you satisfied until your next meal!

Try to snack only when you are truly physically hungry, rather than as a habit or excuse to take a break. If you are eating consistent, satisfying meals, you should be able to last 4-6 hours between meals.

I wrote more about how often to eat based on my own experience here in case you are curious (hint: I usually prefer eating consistent meals and try to avoid snacking)!

Combining sugary carbohydrates like fruit with a source of fat and/or protein like nuts or seeds ensures more stable energy as blood sugar levels rise more slowly and consistently.

I would love to hear from you: Do you snack? What is your favorite snack? 

savoury snack ideas

humus no breadHummus with raw vegetables (radish, carrot, celery, cucumber). You can make a big batch of hummus to keep in the fridge for several days.

Cottage cheese with chopped herbs like chives or chopped fruit like apple or pineapple or even berries for a little more taste.

Chickpea croutons are a super easy snack to make when you want something crispy – and you can add any spices you want to them.

Hard-boiled egg – you can actually make these in advance and keep them in the fridge to use over several days. Learn how to boil eggs perfectly here.

Plain, air-popped popcorn.

Tinned tuna or salmon. You can place it in a wrap made from nori or a lettuce leaf.

Piece of cheese, perhaps with a few grapes or slices of pears.

Dried meat – the Swiss meat viande des Grisons is a good option.

A few forkfuls of fermented vegetables like sauerkraut or kimchi. Fermented food is great for balancing the bacteria in our gut and it can even help curb sugar cravings. You can make you own or buy fermented sauerkraut – just make sure it is raw + unpasteurized.kale chips

Whole grain crackers (like brown rice) with avocado, cottage cheese, hummus or nut butter spread on top.

Grilled Haloumi cheese.

Leftover piece of chicken, meat or fish.

Kale chips! This recipe is fool-proof.

 

sweet snacks

A square of dark chocolate (at least 70%).

Zemanta Related Posts ThumbnailRaw date and nut balls like these. You can make a bigger batch and freeze.

Date halves stuffed with walnuts or almonds.

Chia pudding such as this recipe which you can make a big batch of and keep in the fridge over several days.

Frozen banana soft serve which tastes surprisingly like ice-cream!

A vegetable-based smoothie.

These chocolate cookies…made with beans.

Raw chocolate mousse made with avocado.

Make your own trail mix by combining your choice of nuts, seeds and dried fruits and putting them in small bags or Tupperwares. You can buy small, portion size bags from the stationary section of Migros or Coop.

Carrot or celery sticks, apple, pear or banana pieces with spread such as almond butter, tahini or peanut butter. Make your own nut butter or buy a brand that is made only of the nut, seed or peanut without anything added (no salt, oil or sugar). Here’s how to make your own almond butter in just minutes:

Nut butter recipe

Raw Carrot Cake for the Easter Bunny

raw carrot cake2The Easter Bunny told me he was jealous. Jealous because at Christmas, children leave cookies out for Santa Claus when he brings presents. He also brings presents, or at least chocolate, he told me – but rarely finds anything waiting for him beyond the occasional carrot with a ribbon…

Would I make something special for him? Something with carrots (of course) and healthy enough so he wouldn’t end up looking like Santa Claus but still tasty enough to be more exciting than a carrot with a ribbon. And no chocolate. He was chocolated-out with all his deliveries which he admitted he might occasionally sample.

“A carrot cake?” I asked him. Raw, of course. And also free of gluten, dairy and refined sugar (because they have no room in a health-conscious rabbit’s diet).

“Yes!” He exclaimed. “With a creamy topping to compliment my beloved carrots,” he added.

So because the Easter Bunny asked, I was compelled to create this delicious, decadent-tasting cake that takes only minutes to make and contains wholesome Easter Bunny-approved ingredients.

The result? A double-layered cheesecake style cake with a layer of carrot deliciousness on the bottom and a lighter, cashew cream layer on top. This raw carrot cake is perfect to balance the chocolatey decadence of Easter or any other time of the year, really.

The spices used are ground cardamon and fresh ginger. Cardamon is botanically related to ginger and turmeric and I find the tastes are very complimentary. The lemon in the cashew cream brings a zest and lightness that compliments the earthy sweetness of the carrots and the magic of the spices.

Top your cake with with walnuts and dried flowers or whatever else inspires you (pumpkin seeds, roasted sesame seeds, chopped pistachios, cacoa nibs…)

…and don’t forget to leave a piece for the Easter Bunny!

Raw Carrot Cake

Ingredients – Base

1.5 cups buckwheat, quinoa or oat flakes

1/2 cup shredded coconut

3 large carrots, peeled and cut into chunks

1/2 tsp cardamon

small knob of ginger (about the size of a thumbnail)

a dash of unrefined salt

1/2 cup dried figs 

1.5 cup Medjool dates, pitted

Method – Base

Use a food processor for this – you need the S-blade and wider bowl a blender doesn’t have.

Start by blending the flakes until they are powder-like. The add the rest of the ingredients except the dates and figs in a powerful food processor and blend until the mixture is smooth. Then add in the dates and figs one by one through the feeding tube while the food processor is still running. Keep scraping down the sides if needed.

Once everything is combining, the mixture will be very sticky. Scrape it out with a spatula and press it into a cake form, preferably a small springform pan. Place it in the freezer while you make the topping.

Ingredients – Topping

1.5 cups cashews, soaked for a few hours, then rinsed

Juice + zest of 1 organic lemon

2 tbsp melted coconut oil (that’s about 1 tbsp solid) – you can also use butter if you prefer

2-3 tbsp maple syrup 

A few tablespoons water

Method – Topping

Combine all the ingredients in a food processor or blender and blend until the mixture is smooth. Add more water if needed to create a creamy texture. Add more maple syrup or lemon juice until you find the perfect taste for you.

Take your cake out of the freezer and top it with the cashew cream.

Return to the freezer to set for at about 3 hours. Take it out about 20 minutes before serving. You can then store it in the fridge for a softer consistency or a keep it in the freezer for a harder consistency.

Enjoy this Easter Bunny approved cake and have a wonderful Easter!

Recipe inspiration here.

Easter bunny approved

Dreams of Asia Noodle Soup

Asian noodle soupI just spent two wonderful weeks travelling in Myanmar with my husband. We hadn’t been to South East Asia in six years and so much has happened during these past years that in many ways, we felt we were discovering this region for the first time.

Newly opened to tourism, Myanmar is still largely unspoiled and this is particularly evident in the people we talked to who were all very curious and genuinely warm – I have included some photos at the end of this post.

Food-wise, we very much enjoyed eating lots and lots of vegetables, mostly in curries, stir-fries and noodle soups. Because Myanmar has historically had a lot of contact with India (being neighbours and all!), chickpeas are part of the diet and are particularly used roasted to add crunch, texture and protein. I recently discovered chickpea croutons (recipe below) and thought this could be a great way of adding non-animal protein to the soup without using tofu which I try to limit as it can have a hormonal effect on the body.

So here is my first attempt at re-creating a taste of my holiday: A noodle soup that is vegan, soy-free and gluten-free, made with black rice noodles. The taste comes from the combination of ginger, garlic, lemongrass and onion/scallion. The garnish at the end of lime, coriander and chili flakes also add a taste I find reminds me of this beautiful region.

The recipe is very versatile, so feel free to leave out the lemongrass or one of the garnishes and to use different vegetables. You can also just use water instead of coconut milk for a lighter soup.

Ingredients + Method – makes about 6 servings

2 stalks of lemongrass, peeled and finely chopped. This video explains how.

2 cloves garlic, finely chopped

1 onion or scallion, finely chopped

about 15 grams fresh ginger, finely chopped

Prepare the above ingredients and stir fry in a large wok or sauce pan on medium to high eat in about 1/2 tablespoon extra virgin coconut oil for a few minutes.

asian soup

To your wok, add the below vegetables, then add a little water – just enough to cover the bottom of the wok – and cover. This is an easy way to cook the vegetables by steaming them, which allows you to preserve the nutrients.  Feel free to use other vegetables if you prefer!

1 head broccoli (save the stem for a juice or smoothie) – in small bits

2 large carrots – chopped

1-2 large handfuls of kale or spinach (if using kale, remember to massage it!)

IMG_2492

While your vegetables are cooking, cook your noodles. I used a pack of black rice noodles, but you can use any noodles you want. Once they are ready, drain and set aside. In the same pot, heat a can of coconut milk on medium-low heat. Add water if you would like your noodle soup to be more watery.

IMG_2479

Once the vegetables are cooked and the coconut milk is warm, add the vegetables to the coconut milk and add salt, chili flakes and juice of 1-2 limes to taste.

Garnish bowls with scallions (green onions), coriander leaves and roasted chickpeas without any spice added (recipe below) for some added protein.

Chickpea croutons

Here a few photos of this beautiful country and its amazing people:

Myanmar Collage

This old woman was such an inspiration! We crossed paths while on a trek with the guide in the photo below – she was alone with her water buffalos, carrying her bottle of green tea. She proudly told us she was 65 and that she had so much energy because she ate rice three times a day…Not sure this is something I would recommend, but it clearly seems to work for her!

old woman

Better than Bircher Müesli: Fruity Chia Bowl

Fruity Chia Bowl

Growing up in Switzerland – and the Swiss-German part no less – Bircher müesli was everywhere. In Switzerland, no hotel breakfast buffet is complete without this beloved breakfast food.

Bircher müesli or simply Bircher as it is called in the French part of Switzerland where I have lived for the past 16 years, is a breakfast of oats soaked in milk, yoghurt, fruits, nuts and seeds. It is made in advance and kept in the fridge to be eaten over several days, making it a quick and convenient breakfast food.

Bircher müesli was invented by a Swiss doctor called Maximilian Bircher-Benner as a way of helping the patients at his sanatorium in Zürich heal through the power of soaked cereal, fruits, and raw nuts and seeds. This might sound obvious to our modern ears, but was revolutionary at the end of the 19th century when meat, potatoes and white bread were the norm.

And while the original Bircher müesli is a pretty good breakfast choice if you are able to digest milk and oats, I am not a fan of either and I know many people also find them hard to digest.

Enter the Fruity Chia Bowl: Using a simple cashew milk instead of milk and chia seeds instead of oats, this breakfast is better than Bircher and might even keep you going for longer.

Indeed, chia seeds were the food of choice for Aztec and Mayan warriors, who believed that a single tablespoon would keep them going for 24 hours. I am not sure I can guarantee 24 hours, but my husband and I both tried 5-6 hours between breakfast and lunch and it definitely kept us going! I wrote more about the wonder of chia seeds here in case you need more convincing!

This Fruity Chia Bowl is super easy to prepare, taking only a few minutes in the evening and can be eaten for up to 4-5 days. There is something I find very gratifying about food that is waiting for you in the fridge: I see it as a love note from me to me or my husband.

So here’s how to prepare your own love note to yourself and your family. The recipe is very versatile, so feel free to adapt it to suit your needs or just keep things interesting!

INGREDIENTS (for about 8 servings)

1 cup/175 grams raw, unsalted cashews – preferably soaked for 3-4 hours to make them more digestible and easier to blend. Rinse well before using.

FRUIT OF YOUR CHOICE such as:

250 grams raspberries (I used frozen without defrosting them first)

1 medium apple (sour apples like Granny Smiths give more taste)

1 medium pear

1 medium banana

Juice of 1 lemon

3.5 cups/950 ml water

3/4 cup or 135 grams chia seeds

Spice of your choice – a little vanilla or cinnamon powder work well. I usually don’t add spices during preparation and add  some to my bowl instead so I can change the taste a little every day.

METHOD

Chop fruit into the size you like and place in a big container that has a lid. Place the frozen raspberries in there as well. Pour the lemon juice over the fruit and stir. The lemon juice is very important as it helps keep the fruit fresh and lends a sour, almost yoghurt-like taste.

Drain and rinse soaked cashew and put them in a blender with the water. You have just made cashew milk! If you want a sweeter taste, you can add a little maple syrup, honey or dates to this mixture although I find it doesn’t need additional sweetness thanks to the fruit. If you are adding spices you can also add them in at this point.

Once you have made your cashew milk, add the chia seeds. Pulse very briefly on the lowest setting of your blender – just enough to mix the chia seeds without actually blending them.

Pour the milky mixture over the fruits and stir. If you want an even closer experience to the original Bircher, you could add quinoa or buckwheat flakes and stir again. I don’t personally find this is necessary and prefer the taste and texture without.

Cover the container and place in the fridge for at least 2 hours to allow the chia seeds to create a jelly-like texture.

You can keep your Fruity Chia Bowl in the fridge for about 4-5 days, so you have breakfast ready for almost the whole week! For the best taste, take your Fruity Chia out of the fridge at least 10 minutes before eating.

You can now find chia seeds in any organic store. I usually order them online here as they are cheaper to buy in bigger sizes. You can use code WIV403 to get up to $10 off your first order.

Are you a fan of Bircher müesli? Let me know what you think if you give this alternative a try! 

Sweet + Healthy Love for Valentine’s Day

Guest Post by Candice Chetty of Raw Temptation

Who said you can’t eat a delectable chocolate-y treat without the guilt? Cacao in its purest form – raw, cold-pressed and unroasted – has been called the Superfood of the Gods. It is packed with powerful antioxidants and offers health benefits like lowering blood pressure, neutralizing the harmful effects of free radicals, improving digestion, and of course lifting our spirits!

I am always whipping myself up something tasty to snack or sip on after work or in-between episodes of House of Cards.  Most of the time, I add raw cacao for that choco burst of goodness and whether it be a Raw Chocolate Almond Smoothie or a Raw Chocolate Mousse (see recipe below), I always get my chocolate fix without compromising on my health.

Yet there are also times when I just need something quick, ready to go and on hand, for that afternoon 3pm slump at work, that craving en-route to Paris or simply to take to a friend’s dinner party!

That is why RAW TEMPTATION  has just launched their RAW GOURMET TRUFFLES which are all gluten-free, vegan, refined sugar free, organic and yes – 100% raw! These delicious creations are an amazingly convenient and nutritious way to satisfy your sweet tooth (or someone else’s) anywhere, anytime!

Every Raw Temptation creation is presented in an exclusive presentation box, which makes an ideal gift. With Valentine’s Day just around the corner, wouldn’t these make an ideal gift for yourself or someone special in your life?

Raw Temptation Truffles

Currently, there are three varieties to choose from:

Seductive Chocolate Brownies: Playful pecan butter smothered in raw cacao chocolate brings to life the best brownie you have ever tasted! (highly recommended!)

Sinful Coconut Truffles: Almonds caressed by chewy dates and laced with coconut

Heavenly Nutzy Balls: Nutty bits merged with juicy dates and sensual spices

CHF 5.99 per box (includes 3x balls/truffles/mini brownies)

CHF 34.99 (6x boxes)

CHF 64.99 (12x boxes)

Get 10% off with your first order (quote discount code: HEALTHWISE) 

Contact to order: email: info@rawtemptation.com /tel: 0227005580

Order online: www.rawtemptation.com (quote discount code in the “Notes” section of the online order form and we will refund you the discount upon delivery)

Raw Chocolate Mousse

2 avocados (pitted and peeled)

1 cup almond milk

¾ cup sweetness (dates/maple syrup/coconut sugar – whatever hits your sweet spot!)

¾ cup raw cacao powder

1 tsp vanilla extract/ vanilla powder to keep it raw

¼ tsp cinnamon

Pinch salt

Pop all ingredients in a high-speed blender and blend until combined. Serve immediately with raw cacao nibs or coconut shavings as a topping. You won’t even notice the difference to the real thing ..promise! Enjoy!

You can find raw cacao in some health food stores or order it online here – use code WIV403 to get $5-10 off your first order – they ship anywhere in the world.

Chocolate Mousse

Sweet Potato Hummus

sweet potato hummus

Growing up in an Arabic family meant that hummus was a staple in our home. Whenever we had to bring something for school events, my mother would make hummus. Something wasn’t going well? Eat hummus. Something to celebrate? Lets make hummus.

So yes, I do like my hummus. And for a long time, I stuck to my mother’s traditional hummus recipe.

Then one of my clients (who now has this great blog) casually mentioned she had thrown in a few sun-dried tomatoes to my hummus recipe. Sun-dried tomatoes and hummus? I was intrigued but did I dare mess with such an institution?

Next time I made hummus, I tentatively added a few sun-dried tomatoes. It blew me away. Sun-dried tomatoes are umami and will basically jazz up any dish you add them to.

Excited by the idea of re-creating hummus, I started experimenting. I added in zucchini in summer. Pumpkin in autumn. Some raw beetroot in winter. And now, I thought I would try the ultimate hummus reframe: No chickpeas. Hummus actually means chickpeas in Arabic so you can imagine how daring this move is.

Here is the result: A much lighter hummus where sweet potatoes provide the texture and sun-dried tomatoes the extra dose of yumminess. The other ingredients are the ones traditionally used in hummus.

This version of hummus can be used in the same way as traditional hummus and it can also be used as a sauce: For example, paired with a whole grain and vegetables. Make a bigger batch and keep it in the fridge to eat over several days.

Ingredients

2 medium baked sweet potatoes

About 12 sun-dried tomatoes (buy them without oil)

2 tablespoon tahini (sesame paste)

Juice of 1 lemon

2 cloves garlic

2 tablespoons extra virgin olive oil

1/4 cup water (add more or less depending on how liquid you want it)

1 teaspoon ground cumin

a dash of Cayenne pepper (optional)

Unrefined salt + pepper to taste

Method

Wash the sweet potatoes, then roast them in the oven at 200 degrees Celsius for about 30-45 minutes or until you can poke them with a fork. Take them out and leave to cool. You can make these up to 2 days in advance and simply wrap them in the baking sheet and put in the fridge.

Peel the sweet potatoes and place them in a blender or food processor with the other ingredients. Blend until smooth. Taste and adjust texture and taste to your liking.

Quinoa or Millet Crust Pizza (Gluten-Free)

Last summer, my husband and I went crazy for my zucchini crust pizza. Since zucchini are no longer in season, I needed to find a winter alternative.

So I came up with this discovery – the simplest, 2 ingredient recipe possible: Mixing cooked quinoa or millet with eggs, pressing this mixture into an oven dish and baking it makes a great base for a healthier, gluten-free pizza or garlic bread. I always make a bigger portion of whole grains anyway, so if your whole grain is already cooked and waiting in the fridge, this dish really just takes 15 minutes. No messy doughs or complicated ingredients included.

I also tried this crust as a base for garlic ‘bread’ with a topping of olive oil, minced garlic and dried oregano which I simply poured over the crust once it was cooked without putting it back in the oven. Delicious!

MilletQuinoa Crust Pizza

Ingredients:

2 cups cooked quinoa or millet (that’s 1/2 cup uncooked)

2 medium sized eggs

a dash of salt and a handful of dried herbs (optional)

Method:

Pre-heat the oven to 200 degrees Celsius.

Mix quinoa or millet with the eggs and salt and combine with your hands to create a dough. You can also add some dried oregano for more taste.

Press the dough into a baking dish and bake until it is cooked (about 15 minutes).

Remove from the oven and add toppings of your choice. Place back in the oven until cheese melts.