Simply Sustainable Family

Simple, Sustainable, and Healthy Homestead Lifestyle

Easy Mexican Pizza Recipe with a Sourdough Crust

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There is nothing that says “comfort food” quite as much as a cheesy slice of pizza loaded with your favorite toppings. But, for a long time, we rarely ate pizza. We always felt sick and bloated afterwards, with a GI upset that quickly followed. It seemed to be caused by the lethal combination of grease, cheap cheese, and the ultra-processed crust. Fortunately, I have been able to create my own pizzas with much better results. They are healthier by far, inexpensive to make, and the taste is far superior. My latest project was to create an easy Mexican Pizza Recipe with a Sourdough Crust. We ate it for dinner last night, and everyone voted it a huge success.

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slice of Mexican pizza with a sourdough starter crust plated on a clear glass plate. The plate is on a black granite cutting board with a bottle of wine and a wineglass.
Pizza and Wine pair so well together. I also made the kids a “virgin” wine with unsweetened cranberry juice, a splash of fresh mango juice, and some seltzer water.
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Easy Sausage Lasagna with No-Boil Noodles

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Every family has their own idea of what “fast food” is for them. For some, it may be a stop at Burger King. For others, it may be a boxed meal from the store. My own standard for fast food would still be considered “from scratch” by most people. I consider fast food to be any meal where I am not making the individual ingredients. Basically, a meal that I can pull the ingredients from my pantry or freezer, combine them, and cook and serve it without any additional preparation. This easy Sausage Lasagna recipe uses no-boil noodles for an even quicker process (with less dishes too!). It is one of my favorite fast-food recipes. The ingredients are simple, fairly healthy for a quick meal, and make good leftovers to send with my husband for lunch the next day.

sausage and no boil noodle lasagna plated on a distressed white plate with home canned green beans and dill pickle on a wooden table
Lasagna made with our own farm-raised sausage. It is plated here with some home grown and canned green beans and dill pickle.
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Mustard Egg Salad with Herbed Salt and Tinted Eggs

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This Mustard Egg Salad with Herbed Salt is delicious and full of protein and good fats. Whether served as a sandwich on some sourdough bread, or eaten as a dip on crackers, it is sure to please the whole family!

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Egg salad in a yellow scalloped bowl with 3 tinted eggs on an embroidered linen napkin

Especially on a warm summer day, there is little that can beat Egg Salad for lunch. It is cool, light, delicious, and yet filling at the same time. In the past, even though it was a consistent favorite for my family, I rarely made it. There was no kitchen chore I disliked quite as much as peeling eggs (except maybe peeling garlic). The entrance of my Instapot cured this dilemma. It turns out that boiling eggs cooks the eggs without loosening the shells. Steaming eggs, however, almost entirely separates the shell from the egg. So, now when we have a hankering for a fluffy egg salad sandwich or egg salad dip for crackers, the job is quick and easy.

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