It’s been a while since I’ve last given you a pizza recipe, hasn’t it?

Well, if it hasn’t, it sure feels like it to me.

When I ate that pizza, it felt like it had been AGES since I’d last indulged in one of them.


Really, I have to start doing this more often. Pizza once a month. That wouldn’t be too much, now, would it?

I think I should make it a New Year’s resolution: come up with a new crazy healthy pizza combination at least once a month. 😉

Would any of you complain about that?

I thought not!

Now, this last creation might not be the most original, crazy and strange combination that I’ve ever come up with, I mean, I didn’t add any raisins to it (hmmm, raisins on a pizza? Now here’s something to keep in mind…) but hey, I had a bunch of asparagus as well as some button mushrooms that I needed to use up…

I thought why not turn them into great pizza toppings?

And that’s exactly what I did!

While not necessarily super imaginative, this particular pizza turned out stunningly delicious. 

Of course, there’s no tomato sauce on it. I chose to make a quick bechamel using green onions and garlic as a base for flavor. That was a really great call!

Oh, and did I ever tell you just how much I love that crust? I mean, come on, just look at it!

It’s absolutely, stunningly gorgeous. Worthy of the best pizzerias, let me tell you. I think I like it more every time I make it.

Now, what I really want is to get me a pizza stone and see if it makes a difference.

But seriously, I’m not sure that it could really get any better than this!

Still worth a try, I guess… I mean, making an already incredibly good thing even better?

I’m all for that! 


(For one 10-12 inch pizza) 



  • 1 small clove garlic, crushed
  • 2 green onions, chopped
  • 1 tbsp olive oil
  • 1 tbsp whole wheat flour
  • ½ cup unsweetened soy milk
  • Pinch salt & pepper


  • 6 button mushrooms, sliced
  • 12 asparagus, shaved (use a vegetable peeler)
  • 75g low fat mozzarella cheese, grated
  • 25g emmenthal cheese, grated


  • Preheat oven to 500F.
  • In a small saucepan, heat the olive oil over medium heat. Add green onions, garlic, salt and pepper and cook until fragrant, about 1 minute.
  • Add flour and whisk to combine. Slowly pour in milk and whisk until sauce becomes thick and “smooth” and flour is fully cooked, about 2 minutes. Feel free to add a little bit more milk if you feel the sauce is too thick, but keep in mind that you do want it to be on the thick side. A sauce that is too thin will result in a soggy pizza dough.
  • Roll dough into 10-12 inch disc and lay on a baking sheet.
  • Spread “bechamel” sauce and top with half the mushrooms, then add mozzarella cheese, shaved asparagus, followed by the rest of the mushrooms and finally emmenthal cheese.
  • Bake in the oven for about 10 minutes, until cheese is melted and starts to colour on the edge.