A savory mix of roasted nuts with sun-dried tomatoes and Italian seasonings, this Pizza Trail Mix is the ultimate snack. Vegan, gluten-free and paleo-friendly.
Hi from Brooklyn. Isaac and I are spending the weekend here to celebrate our birthdays — we’re staying with a friend and have a bunch of fun stuff planned. If you want to follow along, I’ll be sharing our adventures on Snap and Insta. (I’m eatingbirdfood on both.)
In the meantime, I have one last trail mix recipe for you to finish off Trail Mix Week. And you better believe I saved the best for last.
I actually didn’t have plans to make a pizza trail mix originally, but while whipping up the peanut butter and jelly trail mix recipe I spotted the bag of sun-dried tomatoes in the pantry and the idea immediately came to me. I’ve never seen sun-dried tomatoes used in trail mix, but I was pretty sure they would work well for a savory mix.
With the idea for a savory mix in mind, I searched my spice cabinet and was quickly drawn to spices and herbs you typically find on pizza like garlic, onion, oregano, basil and thyme. I started with those then added nutritional yeast. The nutritional yeast is critical — it gives the mix a cheesy flavor and really makes it taste like pizza! If you’re new to nutritional yeast, check out my notes about what it is and where to buy it on my Garlicky Kale Salad post.
I like pizza but I’m not usually drawn to pizza flavored things so I was expecting to like this mix, but wasn’t expecting it to be one my absolute favorites. Turns out, I was wrong. I can’t get enough of this savory mix. Everyone who’s tried it has really liked it as well. My trusty trail mix taste-tester, Alyssa, said this one was her favorite as well!
So there ya have it, if you only try one of the mixes from Trail Mix Week, I highly recommend trying this one. You won’t regret it.
Pizza Trail Mix
Ingredients
- 1 cup cashews
- 1/2 cup almonds
- 1/4 cup walnuts
- 2 teaspoons olive oil
- 1 Tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon sea salt
- 1/3 cup sun-dried tomatoes, chopped into bite size pieces
Instructions
- Pre-heat oven to 350°
- Mix all ingredients except sun-dried tomatoes in a large bowl. Toss to combine. Spread nut mixture on a parchment lined cookie sheet or baking stone. Bake for about 10-12 minutes. Remove from heat. Toss and let nuts cool. Add sun-dried tomato pieces to the mix and serve. Store leftovers in an airtight container.
by Brittany Mullins
Mmm I love nutri yeast!! I used to eat it sprinkled over olive oil toast. Reminds me that I should get some more…to make this recipe 😉
Wait what? Pizza in snack form? Heck YESSSS
This is so so so good! I used a random mix of nuts and didn’t use the sundried tomatoes (I couldn’t tell from the recipe but it looked like you use the dried ones? I only had them in oil), but this is so tasty! I’ve got a big jar of it on my desk for snacking on this week!
Might try the cajun mix next!
Charlotte
I am OBSESSED with this recipe. Made it immediately after you posted, about to make more tonight! It’s my new favorite snack 🙂
Hey Brittany, did you use raw nuts that have to be soaked?
I used raw nuts, but I didn’t soak them. For the sun-dried tomatoes, I used the packaged ones from Whole Foods so they are soft/chewy instead of completely dry. Hope this helps.
It does. Thanks for the reply and I absolutely love your cinnamon, raisin almond butter!
Oh thank you! That’s a favorite of mine too. 🙂
Do you ever convert these recipes to 21 Day Fix?
Hi Jeanette. Almost all the recipes I post are 21 Day Fix friendly, but unfortunately I don’t have the container breakdown posted for them. That said, I hope you’ll still try some of them. 🙂