Indulge in farm to pizza freshness. Our farmer cheese + butternut squash crust pizza is the perfect canvas for all the fall harvest veggies.
Prebiotics + Probiotics = a Healthy You
Prebiotics are non-living, non-digestible carbohydrates naturally found in a variety of foods. Your body actually can’t digest prebiotics, so they’re what probiotics feed off of to remain actively working in your digestive system. They help the digestive system by promoting the growth of good bacteria. Prebiotics and probiotics work together in balance to make sure our digestive system stays on track and regular.
Research has found that consuming a variety of prebiotic and probiotic food sources may improve your body’s natural functions, including both your immune and digestive system.
How to Eat More Prebiotics:
To optimize the environment for probiotics, it’s recommended to consume an accompanying prebiotic. Synbiotics are foods or supplements that contain both prebiotics and probiotics. Don’t let the name intimidate you, it’s very simple. If you’re making kefir smoothies (a source of probiotics) or pouring it over granola and fruit (source of probiotics), you’re eating a synbiotic meal.
Foods that contain prebiotics include fruits, vegetables, legumes, and whole grains. Simply pair them with probiotic-rich foods like kimchi, miso, tempeh, or kefir.
- Preheat your oven to 400F.
- Follow instructions to pre-bake butternut squash crust.
- In a small pan over medium heat, cook the garlic in a splash of olive oil until it softens (about 2 minutes).
- In a small bowl, mix together the kefir cup, farmer cheese, 1/2 teaspoon of kosher salt, and cooked garlic. Spread the mixture on the crust, leaving about 1 inch of dough on all sides.
- Sprinkle the dried thyme, basil, and add tomatoes over the butternut squash crust.
- Add remaining salt and parmesan.
- Bake the pizza for about 10 to 12 minutes, or until the edges are golden brown and the cheese is melted.
- Garnish with fresh basil as desired.