ETBD rocket pie photo

Eat to Beat Depression With This Rocket Pizza Recipe from Dr. Drew Ramsey

3 min read

Dr. Drew Ramsey is a psychiatrist, author, farmer and a big part of the W.E.L.L. Summit Tribe. He founded the Brain Food Clinic in New York City, offering treatment and consultation for depression, anxiety and emotional wellness concerns. Using the latest in brain science, nutrition and mental health research, and an array of delicious food, the clinic helps people live joyful, fulfilled lives.

To increase access to his knowledge (read: in case you don’t live in NYC to see him or his team), Dr. Drew recently launched the e-course, Eat To Beat Depression. It’s designed to give not only the science behind why food can alleviate what he calls the largest public health concern, but also the tools you need to fight depression at home, every day.

To celebrate the course’s spring session (you can register here; access to all his videos and tutorials opens on March 20), Dr. Drew shared an Eat to Beat Depression recipe for Rocket Pizza with us.

He says, “Recipes like Rocket Pie help people fight depression by delivering key brain nutrients like vitamin B12, omega-3 fats and folate. Increasing the nutrient density of your diet—more leafy greens and plants—pushes out the empty calories that dominate so many people’s diet.” Sounds like an easy plan to us.
Plus, it’s packed with vitamins. “With rocket pie you get clams, Mother Nature’s top source of vitamin B12,” says Dr. Drew. “You get the goodness of greens like kale and arugula which are filled with phytonutrients that protect our health. And you get pizza, which in my extensive experience as an eater delivers much happiness.” We’ll raise a slice to that!
ETBD rocket pie photo

Rocket Pizza Recipe

Serves: 4


  • ½ lb. clams, well rinsed under cold running water
  • 6 Tbsp. olive oil
  • 2 cloves garlic
  • ¼ tsp. salt
  • 2 cups packed kale leaves
  • ½ lb. frozen pizza dough, defrosted (whole wheat, gluten-free or cauliflower will do!)
  • ½ cup grated pecorino Romano cheese
  • 1 cup baby arugula or microgreens



  1. Preheat oven to 450 degrees F.
  2. Fill a large stockpot with 3 inches water and bring to a boil over high heat. Add clams, cover and cook for 2 to 3 minutes or until shells open and clams are cooked through inside. Drain and pull clam meat from shells. Chop clams and set aside.
  3. Place olive oil, garlic and salt in a food processor and pulse until finely chopped. Add kale and pulse again until a chunky mixture forms.
  4. Roll out dough and place it on a pizza pan or baking sheet. Top with kale mixture and, using back of a spoon, spread it almost to edges of dough. Sprinkle with clams and cheese. Bake for 15 to 20 minutes until edges are cooked and golden. Remove from oven and sprinkle with arugula. Serve immediately.

Per serving (2 thin slices): 408 Calories; 17g Protein; 30g Carbohydrates; 26g Fat (5g Saturated); 26mg Cholesterol; 1g Fiber; 759mg Sodium. Note: Clams and other seafood can have harmful effects on the environment if not harvested sustainably. We recommend checking out Seafood Watch to ensure you’re getting high quality clams that are also safe for the planet.

Early bird pricing and registration for Dr. Drew’s Eat to Beat Depression online course is open, with the curriculum available beginning March 20, 2018. This post is in partnership with Dr. Drew Ramsey.

About The Author

Nicolle Mackinnon

Nicolle Mackinnon

Stemming from her personal journey to treat her celiac disease and Hashimoto's thyroiditis, Nicolle serves as a writer and editor for several leading publications helping women understand how important, stylish and fun it is to commit to clean beauty. By way of her contributions to No More Dirty Looks, Thoughtfully Magazine and numerous beauty brands' blogs, websites and social media, Nicolle has become a trusted voice on the correlation between health and beauty. Follow her journey on Instagram and connect with her via nicollemackinnon.com.



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