Chicken Quinoa Bowls

When it comes to healthy eating, these bowls fit the bill – lean proteins, healthy grains, fresh vegetables, plus lots of flavor. Bowls are still the rage everywhere you go and I’m constantly brainstorming new combos of flavor and texture.

The really great thing about bowls is the customization, especially if you’re feeding kids or picky eaters. You can offer various grains and proteins and let everyone choose their faves.

Why This Recipe Works:

• SIMPLE TO MAKE – There are several steps to this recipe but we’re using simple ingredients and making some things ahead of time.
• CUSTOMIZABLE – These bowls are customizable according to your taste buds and what you like best. Prep a variety of grains, proteins, veggies, and sauces/dressings – and make them all week long.
• GREAT MEAL PREP – We love adding the leftovers to individual meal prep containers and enjoying them for lunches throughout the week.
• MEDITERRANEAN FLAVORS – We love Mediterranean food, especially fresh hummus and tzatziki sauce.
• NUTRIENT DENSE – If following a Mediterranean diet, you’ll love these healthy grain bowls. A great way to add healthy fats, leafy greens, a variety of vegetables, and different grains.

Ingredients Used:

All of these simple ingredients can be found at your local grocery store.

• Chicken Breast – Use about two pounds of chicken breast. I recommend butterflying the chicken for more even cooking.
• Marinade – A combo of Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme and oregano, salt, and pepper.
• Quinoa – We prefer cooking our quinoa in the instant pot. But you could cook it on the stovetop too.
• Tzatziki Sauce – One of our favorite condiments for Mediterranean food.
• Hummus – Use either homemade hummus or store-bought.
• Other – Tomatoes, cucumber, red onion, feta cheese, baby spinach, crispy chickpeas, fresh herbs, etc.

How to make Greek Chicken Bowls:

Step 1
Prep chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.

Step 2
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, kosher salt, and freshly ground black pepper. Combine well with a whisk.

This yogurt marinade for chicken is one of many you can use for these bowls. For another, try the marinade we use in our Grilled Chicken Skewers.

Step 3
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.

NOTE: Don’t marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.

Step 4
Make tzatziki sauce. In a mixing bowl, combine the Greek yogurt, diced cucumbers, minced dill, seasonings (garlic powder, salt, and pepper), and fresh lemon juice. Stir well and add a drizzle of olive oil to serve.

Step 5
Make the quinoa. You can make the quinoa on the stovetop, according to package directions. Or use your instant pot (my fav way to make quinoa!) and pressure cook for one minute with a 10 minute natural release.

Don’t like quinoa? Substitute farro or brown rice instead (or white rice for picky eaters)!

Step 7
Grill chicken. Light an outdoor grill to medium heat – about 350 degrees F. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 160 degrees on a digital thermometer, allowing for a few degrees of carry-over cooking.

NOTE: This chicken will not get as brown due to the white yogurt in the marinade. That’s ok – it’s still delicious!

Step 9
Assemble bowls.

• Layer the quinoa and hummus. On the bottom of the bowl, spread some quinoa and hummus (homemade hummus or store-bought hummus work great here).
• Then add the sliced, grilled chicken.
• Add your choice of sliced veggies – tomatoes, cucumber, bell pepper, red onion (we also love our Spicy Pickled Onions), avocado, etc.
• Then add a generous dollop of Tzatziki sauce, some feta cheese, a drizzle of olive oil, and some extra salt and pepper!
• Optional toppings include olives (Kalamata olives, green olives, black olives), marinated artichoke hearts, or others.

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• Global 7-inch Knife
• Instant Pot

Spicy Shrimp Appetizer

While this salad recipe works for a small main course, it works well for an appetizer too. We love to serve it for a gathering of four to six – because it’s just the right amount before grilling a steak or burgers.

Why This Recipe Works:

• Simple to make – just a handful of fresh ingredients and shrimp that cooks in minutes. It looks and tastes impressive without spending hours in the kitchen.
• Perfect level of spice – the sriracha and jalapeño bring just the right amount of heat without overpowering the fresh flavors. Dial it up or tone it down based on your crowd.
• Great for entertaining – colorful, fresh, and full of bold flavor – exactly the kind of dish that makes people ask for the recipe before they finish their plate!

What You’ll Need:

I normally keep these items stocked in my refrigerator. Plus we have a jalapeño plant in the backyard!

• shrimp – we use extra large deveined shrimp
• shrimp marinade – a combo of sriracha, olive oil, and seasonings
• salad ingredients – cherry tomatoes, avocado, jalapeño, red onion, cilantro, and freshly squeezed lime juice

How to make Mexican Shrimp Salad:

Step 1
Prep the shrimp. Peel and devein the shrimp, including removing the tails. (You can also buy them peeled and deveined.) If frozen, you’ll need to thaw first.

Step 4
Cook the shrimp. You can either cook shrimp on a grill or on your stovetop in a cast iron skillet.

• If grilling, skewer the marinated shrimp. Cook over a hot fire until done, flipping as needed. The shrimp will cook quickly.
• If cooking indoors, heat a large cast iron skillet over medium-high heat. When hot, add oil and then half of the shrimp. Cook on one side for a couple of minutes, and then flip to cook the other side. Again, it will cook quickly. Repeat process for remaining half of the shrimp.
• Add the cooked shrimp to a large serving bowl.

Sides to serve with Mexican Shrimp Salad:

• Some simple cheese quesadillas, tostito chips, and/or a mixed green salad is always nice and simple.
• Green Chile Rice
• Mexican Refried Bean Dip
• Stovetop Cilantro Lime Rice
• Mexican Street Corn Kale Salad

Recipe FAQs:

Other Delicious Shrimp Recipes:

We love shrimp and have lots of choices for you.

• Spicy Shrimp Ramen
• Shrimp Pesto Pasta
• Shrimp Taco Bowls
• Crunchy Shrimp Tostadas

Kitchen Tools Used: (affiliate links)

• Large Cast Iron Skillet

Homemade Taco Pizza

Some of you know that my hubby and I are high school sweethearts. We met in the 3rd grade when his family moved to town, and we attended the same private Catholic schools through high school. We had secret crushes on each other on and off during our childhood, and then we started dating after Mike got his license at 16.

Mike and I ate Godfather’s taco pizza almost EVERY weekend during our high school dating years. You see, our small town didn’t have many options, but we didn’t care because we loved Godfather’s so much.

After our pizza fest, we headed straight to McDonald’s or the DQ for a vanilla cone. Date complete!

Why this Delicious Pizza Recipe Works:

• DELICIOUS COPYCAT VERSION – This copycat Godfather’s Taco Pizza Recipe has a unique flavor that reminds me of the real thing. We don’t have Godfather’s pizza in our area anymore so making your own is perfect for Taco Tuesday.
• A LITTLE SPICY – We enjoy using the spicy taco sauce in our version along with a thick crust and a spicy layer of taco meat. Make a large batch of DIY taco seasoning mix and keep it handy for all of your game nights!
• GREAT DATE NIGHT – This specialty pizza makes a great date night for Mike and me. By the way, leftover Godfather’s taco pizza is just as delicious as eating it fresh. There is something magic about leftover pizza.
• FAN FAVORITE – This super taco pizza ranks in the top three pizzas in our family. Give it a try next time you make pizza!

Other Delicious Pizza Recipes:

My quick pizza dough is my go-to for all things pizza. A simple 6-ingredient recipe that you should have in your arsenal!

How to make Godfather’s Taco Pizza:

Step 1
Make dough. Use my homemade pizza dough recipe to make the BEST DOUGH. Here in Texas, it doesn’t take long for it to rise because of our warmer climate. My recipe makes three medium-sized pizzas, so I double it when I’m having a large group.

If you’re into sourdough baking, you could also try our Sourdough Discard Pizza Dough Recipe.

Step 3
Cook taco meat. Heat a cast iron skillet to medium-high heat. Add the ground beef, chopped onions and jalapeños – and cook until beef is cooked through, stirring frequently. Then add the taco seasoning (homemade or store-bought) and cook for a few more minutes.

Step 4
Arrange dough. To start, roll out the dough. We either press the dough into a greased cast iron skillet for the oven or on a board lined with parchment paper (sprinkled with cornmeal) for the grill (that we slide on top of a pizza stone).

Recipe FAQs:

Why This Recipe Works:

• SIMPLE TO MAKE – This Asian cabbage slaw uses simple ingredients that you can easily find in your local grocery store.
• FULL OF ASIAN FLAVOR – We love the flavors of this delicious salad full of shredded cabbage, carrots, shelled edamame, crunchy toppings, and topped with an Asian dressing. The perfect balance of crunch and flavor.
• HEALTHIER TAKE ON THE ORIGINAL – We’ve lightened up the dressing ingredients for this easy Asian cabbage salad. Plus we’re adding tons of fresh produce which is a great way to add color and nutrients.
• GREAT FOR ENTERTAINING – This Asian slaw recipe is the perfect side dish to serve at summer cookouts and any kind of gathering.

• Avocado Oil
• Rice Vinegar
• Soy Sauce
• Granulated Sugar
• Toasted Sesame Oil
• Soy Sauce
• Chili Paste
• Garlic Powder, Dried Ginger, Salt, and Pepper

How to make Crunchy Asian Cabbage Salad Recipe:

Step 1
Make dressing. Mix the salad dressing together by combining the olive oil, rice vinegar, soy sauce, sugar, chili paste, and seasonings (garlic powder, dried ginger, salt, and pepper). Shake vigorously. Set aside or store in the refrigerator, if you are prepping in advance.

Step 5
Serve cabbage salad. To serve, drizzle salad dressing on top, and mix well. Add shelled sunflower seeds, if desired.

Other Potluck Salad Ideas:

What do they call potlucks now? Share-a-dish? Bring-a-plate? Hmmm. Do tell. What do YOU call it?

• Creamy Potato Salad – My beautiful mother’s recipe that she made at all the potlucks. Mom used miracle whip in her potato salad but you could make our Dill Pickle Potato Salad for a version using mayonnaise.
• Cold Ramen Noodle Salad – I recommend doubling this salad for groups.
• Summer Pasta Salad – One of my more recent salads that is OH SO GOOD too.
• Mexican Quinoa Salad – This salad kept us alive during our kitchen remodel, friends! Still one of my favs.
• Creamy Coleslaw Recipe – A coleslaw that goes great on a pulled pork sandwich!
• Healthy Broccoli Salad with Honey Dijon Dressing – One of our favorite broccoli salads.

Recipe FAQs:

Frozen Margaritas

It’s time to dust off the margarita glasses, friends, and make something pretty and delicious. Around here the warm weather sticks around for months, so pool time, a couple of margaritas, and a few friends gathered for happy hour feels like pure perfection.

Why We Love These:

• Frozen strawberries add natural sweetness and thickness – they give the drink a bright, fruity flavor and that perfect slushy texture.
• Lemonade concentrate balances the sweetness – adding tartness that keeps the margarita refreshing and not too sugary.
• Cointreau and tequila bring depth and warmth – giving the cocktail a classic, boozy kick that pairs perfectly with the fruit.
• Make-ahead friendly – blend in advance, freeze, and serve later, making it easy to entertain without stress.

Ingredients Used:

You can make these margs pretty quickly. Like 10 minutes!

• Frozen Strawberries – Buy frozen strawberries with no sugar added.
• Frozen Lemonade – You’ll need one 12 oz. can of frozen lemonade.
• Lime Juice – Freshly squeezed lime juice.
• Tequila – Use good quality tequila for best results.
• Triple Sec – I like to use Cointreau for all my margs.
• Ice Cubes – To thicken the drinks.
• To serve – Use a salt rim, lime wedges, and fresh strawberries to make these pretty!

How to make Frozen Strawberry Lemonade Margaritas:

Step 1
Combine ingredients. In a large blender, combine half of the ingredients – 2 cups of frozen strawberries, 6 cups of tequila, 3 cups of Cointreau, and 2 ounces of lime juice.

Recipe FAQs:

Snacks to go with Margaritas:

• The BEST Chunky Guacamole! – I’ll never say no to guacamole.
• Hot Jalapeño Corn Dip – A dip from my childhood and still so good.
• Pepper Jack Queso – All the spiciness in this one. Perfection!
• Bacon Wrapped Jalapeño Poppers – Another oldie.

Kitchen Tools Used: (affiliate links)

• Vitamix
• Margarita Glasses
• Citrus Press

Homemade Flour Tortillas

When it comes to tortillas, we’ve occasionally indulged in the fresh ones made in our local supermarkets—and yes, we’re also guilty of stopping by Rosa’s just to grab tortillas to go. They’re that good! But I’m thrilled to say I’ve finally set up my own little tortilla-making operation right here at home, proudly brought to you by… SueBee Homemaker. (Self-promotion fully intended!)

Why This Recipe Works:

• Simple, pantry-friendly ingredients – With just flour, salt, baking powder, olive oil, and water, you can make fresh tortillas anytime without a special trip to the store.
• Soft, flexible texture – The dough is easy to roll and stays tender, so your tortillas won’t crack or break when folding or rolling.
• Quick and easy – These tortillas come together in just minutes, making them perfect for weeknight dinners or last-minute meals.
• Customizable and versatile – You can make them thicker or thinner, larger or smaller, and use them for tacos, wraps, quesadillas, or even homemade chips. 

Ingredients for Soft Flour Tortillas:

You’ll only need FIVE ingredients for this simple recipe!

• Flour – I use all-purpose flour for these tortillas. It’s a lighter flour that will produce a soft tortilla.
• Salt – Use kosher salt for best results.
• Baking Powder – Baking powder will help to get a little bit of leavening, especially since yeast isn’t required. You don’t need a lot of rise, but a little bit helps with the texture.
• Olive Oil – We’re using a good amount of olive oil in these too.
• Warm Water – Use warm water to help bring everything together.

How to make Soft Flour Tortillas:

Step 1
Combine dry ingredients. To a large mixing bowl, add dry ingredients and stir with a wooden spoon.

Step 2
Add wet ingredients. Then add the olive oil and warm water and stir until well combined.

Recipe FAQs:

Ways to use Soft Flour Tortillas:

Kitchen Tools Used: (affiliate links)

• Glass Mixing Bowls
• Cast Iron Skillet

Healthy Taco Salad Recipe

My husband and I are Iowa natives, born and raised – but we’ve called Texas home for over 30 years now, which is nearly half our lives. So it should come as no surprise that we are absolutely obsessed with Tex-Mex!

One of our favorite things about living in Texas is the incredible local Tex-Mex scene. Whenever we go out, we’re always ordering something new – partly for the experience, but mostly so I can figure out how to recreate it at home!

Healthy Taco Salad Ingredients:

We are big taco night fans in our house, and everyone gets to build their own! Picky eaters can load up on meat, cheese, and chips while the veggie lovers pile on the good stuff. There’s something for everyone — that’s the beauty of it!

• Taco Meat – Use a combo of ground turkey (or beef) plus chopped onions and jalapeños. I often double the meat and use some in our Taco Crunch Wraps.
• Homemade Taco Seasoning – Unlike store-bought packets, my homemade seasoning has zero aftertaste — just pure, bold flavor. I always keep a big batch on hand for all things taco, and once you try it, you will too!
• Fresh veggies – Lettuce, cherry tomatoes, and avocado. I like to buy a variety of salad greens each week and change up the combination each time I make this salad. I love using red and green lettuce, spinach leaves, bib lettuce, and even kale.
• Canned veggies – Black beans and Mexicorn are the perfect salad toppers. You could also use frozen (thawed) corn or grill fresh corn.
• Cheese – We use shredded sharp cheddar cheese.
• Chipotle Ranch Dressing – My all-time favorite Tex-Mex topper for salads, tacos, enchiladas, and everything in between – and it keeps in the fridge for days!
• Other – Add your favorite salty chips and Spicy Pickled Onions.

Other Topping Ideas:

I went with chipotle ranch on this one, but honestly? Any of the toppings below would be amazing. Because when it comes to a great taco salad, it’s all about the salsas, dressings, and sides – that’s where the real flavor is!

• Mexican Street Corn Salad
• Homemade Salsa Verde 
• Grilled Salsa or Blender Salsa
• Pico de Gallo or Pineapple Salsa
• Cilantro Lime Crema

How to make Turkey Taco Salad:

Step 1
Make dressing. In a small food processor, combine the dressing ingredients – the yogurt, mayo, diced chipotles, cilantro, seasonings, and fresh lime juice. Process and then add cold water to thin to your desired consistency. Spoon dressing into a mason jar and store in the refrigerator.

Step 4
Assemble taco salads. In individual salad bowls, layer the fresh greens, tomatoes, black beans, corn, sliced avocado, and cheddar cheese. Then add warm taco meat and top with the chipotle ranch dressing. Top with crushed chips and red pickled onions, if desired.

We love serving this salad with warm taco meat – it makes the cheese melty and the dressing extra creamy. Trust us, don’t skip this step!

Other Tex-Mex Recipes:

Lately, I’ve been making ALL of the taco things.

Favorite Margarita Recipes:

Looking for a tasty margarita to go with your salads? Try one of our favorites. From Fruity Margaritas to Skinny Margaritas to Watermelon Margaritas – we gotcha covered!

Salmon Rice Bowls

We’re always on the lookout for new and delicious ways to prepare salmon, and this recipe was born straight from my kitchen brainstorming sessions. The best part about rice bowls is that they’re completely customizable – mix and match your favorite toppings and make it your own. The sky really is the limit!

Why This Recipe Works:

• Bold and smoky – the blackened seasoning gives the salmon incredible depth of flavor with just the right amount of heat
• Sweet meets spicy – the fresh pineapple jalapeño salsa is the perfect bright, zesty contrast to the rich salmon
• Nutritious and filling – packed with protein, healthy fats, and fresh ingredients that keep you satisfied
• Totally customizable – swap the toppings, change the rice, or adjust the heat level to make it your own

What You’ll Need:

• Salmon – a combo of skinless salmon blackened seasoning, and olive oil
• Pineapple Salsa – a combo of fresh pineapple, bell pepper, jalapeño, red onion, cilantro, salt, and lime juice
• White Rice – we like to add a little butter
• Avocado
• Optional Sriracha Mayo Topping – just a combo of mayo, sriracha, and a squeeze of lime

How to make Blackened Salmon Rice Bowls

Step 1
Prep salmon. Use a sharp knife to slice the salmon into 1.5 inch cubes. Add a generous amount of blackened seasoning to the cubed salmon and use your hands to coat all sides. Set aside.

Step 4
Cook salmon. Heat a large cast iron skillet over medium-high heat. Add olive oil and when hot, add the seasoned salmon cubes. Let cook for a minute and then rotate to all sides until golden and cooked to about medium. The fish should just flake with a fork.

NOTE: Be careful to avoid over-cooking the salmon bites. They don’t take long in a hot skillet!

Step 5
Assemble bowls. To four serving bowls, layer the cooked rice, blackened salmon bites, pineapple salsa, and avocado slices. Top with extra kosher salt and freshly ground black pepper to taste.

We like to add a topping to these bowls as well. Try a simple sriracha mayo, avocado crema, or chipotle ranch dressing.

Store leftover ingredients in separate bowls and then reheat and combine to serve later.

Recipe FAQs:

Other Delicious Salmon Recipes:

There are so many possibilities when it comes to salmon. Try one of these recipes next!

• Salmon Quinoa Salad
• Hot Honey Salmon Bites
• Grilled Cedar Plank Salmon
• Teriyaki Salmon with Noodles

Kitchen Tools Used: (affiliate links)

• Global 7-Inch Knife
• Cast Iron Skillet

Easy Pineapple Salsa

Making this pineapple jalapeño salsa is super easy, and the flavor combo is absolutely incredible – sweet, spicy, and totally fresh. Just chop, mix, and you’re done! Take it from me, the hardest part is deciding what to put it on first.

While I love a regular tomato-based salsa with tons of heat, I also love how the sweet flavor of pineapple adds a whole new flavor profile. Sweet AND spicy!

Serve our pineapple salsa with chips for an instant crowd-pleaser, spoon it over grilled chicken or fish, pile it onto tacos, or use it as a topping for your favorite burrito bowl. Honestly, once you make a batch, you’ll find yourself putting it on just about everything!

Reasons to love this recipe:

• Sweet and spicy – the perfect balance of sweet pineapple and spicy jalapeño
• Ready in minutes – just chop, mix, and serve
• Incredibly versatile – amazing on tacos, grilled chicken, smoked pork butt, grilled fish, chips, and more
• Fresh and light – no cooking required

How to tell if a pineapple is ripe:

• Smell the bottom. A ripe pineapple will have a sweet, tropical scent at the base. No smell means it’s not ready, and a fermented smell means it’s overripe.
• Give it a squeeze. It should have a slight give but not be mushy. If it’s rock hard, it needs more time.
• Check the color. Look for a golden yellow color at the base. It doesn’t need to be fully yellow all over, but avoid ones that are completely green.
• Pull a leaf. If a center leaf pulls out easily, the pineapple is ripe and ready to eat.

How to make Pineapple Salsa:

Step 1
Prep the pineapple. Choose a pineapple that is ripe (or let it sit on the counter until it’s ready to use). Remove the crown, the bottom, and the outer layer of the fruit. Slice around the hard core and discard the core. Dice the outer layer into small chunks. You’ll want about 4 cups of diced pineapple.

Ways to enjoy Pineapple Salsa:

• In our Pork Tacos with Pineapple Salsa or Blackened Salmon Rice Bowls
• Use with Easy Fish Tacos or Grilled Shrimp Tacos.
• Add to Carne Asada Burrito Bowls.
• Top some Shrimp Tostadas
• Enjoy with chips or eat it by the spoonful!

Recipe FAQs:

Chicken Burrito Bowls

I don’t know of another bowl that we enjoy more than these chicken rice bowls. We normally grill both chicken and flank steak (both with our delicious marinade), and pile on toppings over rice. The leftovers are just as yummy as the original which is why we normally make extra.

Why This Recipe Works:

• Marinated, well-seasoned chicken builds a bold foundation, infusing the meat with Tex-Mex spices so it stays juicy and flavorful.
• Contrasting textures – tender chicken, fluffy rice, crisp peppers and onions, and creamy toppings – keep every bite interesting.
• Fresh + cooked elements balance each other, with bright toppings offsetting the warm, savory base.
• Customizable assembly lets everyone build their own bowl, making it perfect for entertaining and picky eaters alike.

Ingredients Notes:

These bowls are VERY adjustable. See all the Tex-Mex sides on the blog and choose your favorites!

• Chicken – 3 pounds of chicken breast (boneless, skinless).
• Marinade – Olive oil, Worcestershire sauce, garlic powder, chili powder, cumin, red pepper flakes, kosher salt, black pepper, sugar, and freshly squeezed lime. This is the BEST Mexican Marinade full of Tex-Mex flavors!
• Peppers and Onions – Just sauté up a bunch of onions and peppers, along with a little salt and pepper. You could also add a little bit of cumin for a smokey flavor.
• Mexican Street Corn Salad – As long as we’re grilling chicken, add some corn and combine with jalapenos, red onion, cilantro, mayo, lime juice, and seasonings.
• Rice – Go with any kind of rice here, or make some Cilantro Lime Rice or Mexican Rice and Beans.
• Beans – You could either use canned black beans or make my homemade refried beans (worth it!).
• Use your favorite sauce or dressing. We rotate between Blender Salsa, Chipotle Ranch Dressing, Avocado Crema, or Creamy Cilantro Lime Dressing.
• Other – We like adding shredded cheddar cheese, chips, avocado, etc.

Other Delicious Bowls:

We’re “bowl people” and if you like them too, try one of the following next!

• Harissa Chicken Bowls
• Carne Asada Burrito Bowls
• Sloppy Joe Bowls
• Shrimp Taco Bowls

Why we LOVE this dressing:

• Bold, smoky flavor – the chipotle adds a gentle heat and smoky depth to the classic creamy ranch.
• Versatile – great on salads, tacos, bowls, roasted veggies, or as a dip for chips and wings.
• Light yet satisfying – creamy texture without feeling overly heavy or greasy.
• Quick flavor boost – transforms simple meals into something exciting and flavorful.

How to make Chipotle Ranch Dressing:

While I normally use a mini food processor to make this dressing, you can chop the cilantro and chipotle peppers and combine the dressing in a mixing bowl instead.

Step 1
Combine ingredients. To a small food processor, combine the Greek yogurt, mayo, and seasonings (salt, pepper, onion powder, and paprika).

Step 2
Chop the cilantro. Use a sharp knife to roughly chop cilantro until you get about 1/3 cup. Add to food processor.

I find that cilantro stems don’t process as well in the food processor so I roughly chop them before adding them.

Béchamel Sauce Pizza

Béchamel Sauce is traditionally a white roux plus milk and is considered one of the “mother sauces” in French cooking. A white sauce is typically flavored with cheese, like in homemade mac and cheese or in THIS white sauce. It’s also seasoned with spices of some kind.

Why This Recipe Works:

• Simple white sauce – just a handful of pantry staples come together into a rich, creamy base that beats any jarred sauce
• Homemade crust – makes all the difference in texture and flavor
• No red sauce needed – a delicious change of pace that feels a little fancy without being complicated
• Totally customizable – the creamy white sauce is a perfect base for any toppings you have on hand, so feel free to make it your own!

Ingredients needed for White Sauce Pizza:

For the sauce:

• Butter – I use unsalted butter.
• Flour – Equal amounts of all-purpose flour and butter.
• Milk – Use 2% milk or whole milk, for best results.
• Parmesan Cheese – Freshly shredded parmesan cheese adds the perfect flavor to this white sauce.
• S&P – Kosher salt and freshly ground black pepper.

For the other pizza ingredients:

• Pizza dough – Use one of my homemade pizza dough recipes OR use store-bought. I also recommend finding a good local pizza place to purchase some dough.
• Toppings – We love using different toppings depending on what we have on hand – sausage, bacon, mushrooms, peppers, onion, etc.

Other Pizza Recipes

Looking for other delicious pizza recipes? I’ve got some ideas for you below!

• Taco Pizza Recipe
• Skillet Pesto Tomato Pizza
• Meatball Pizza Recipe
• Homemade French Bread Pizza

How to make White Sauce Pizza:

Recipe FAQs:

Kitchen Tools Used: (affiliate links)

• 9-Inch Whisk
• Box Grater
• Cast Iron Skillet