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Spinach and Mushroom Chickpeatza
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| Spinach and Mushroom Chickpeatza For the crust: | |
| 1/2 cup | garbanzo bean flour |
| 1/2 cup | water |
| 1/2 tsp | garlic powder |
| 1/2 tsp | oregano |
| 1/2 tsp | basil |
| 1/4 tsp | thyme |
| 1/4 tsp | sea salt |
Heat a sprayed pan on medium heat. Mix together batter ingredients and pour into pan. Cook until bubbly–the edges should start to come off the pan. Once you’ve confirmed that the other side is golden brown, flip it over. Cook for a minute or two more and then remove from pan.
For the sauce:
I used the tomato sauce recipe from Vegan With a Vengeance and it was to die for. I basically sautéed fresh garlic in a bit of oil and added a can of plum tomatoes (that I crushed in my hand) with half of the tomato juice. I added oregano, thyme, salt and pepper, cooked it down for ten minutes and voila! Homemade sauce. You can always use store-bought pizza sauce for convenience, too.
For the toppings:
I sautéed about a cup and a half of mushroom in a bit of oil and fresh garlic. I also added spinach for some green!
Assembly time!
Half eaten and topped with nooch. Or add cheese if you’d like!
Did I mention that this pizza is not for sharing? It’s not like you’d want to anyway.
Drumroll please….
Spinach and Mushroom Chickpeatza
Nutrition Facts
Calories 416.6
Total Fat 13.6 g
Cholesterol 0.0 mg
Sodium 881.7 mg
Potassium 1,013.5 mg
Total Carbohydrate 59.4 g
Dietary Fiber 19.4 g
Sugars 15.4 g
Protein 20.8 g
+ 162.9% of the daily value of Vitamin A, 56.2% DV of Vitamin C, 31% DV of calcium and more than half (51.7%) the DV of iron!
A meatless, cheeseless pizza with 20 grams of protein and fiber?
what's for breakfast?
Summer Sweet Corn & Zucchini Pizza
Green Protein Pancakes
Healthy Tuna Noodle Casserole
Smoky Spinach Split Pea Soup
Recipe uploaded with Shop'NCook for iPhone.
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