Dairy-free pizza topped with radishes, greens, and white bean puree

Springtime Pizza Recipe

Though it may look light‚ this flatbread-like pizza is surprisingly filling—thanks to high fiber from the toppings‚ protein from the white bean puree‚ and healthy fats from olive oil‚ tahini and chia.

INGREDIENTS 

White Bean Puree:

1½ Cup cooked Cannellini Beans (or 1 15-ounce can‚ drained)
1 clove Garlic‚ thinly sliced
1 Tbsp Tahini
1 Tbsp Olive Oil
2 Tbsp Nutritional Yeast
¼ tsp Sea Salt
1 tsp Apple Cider Vinegar
¼ Cup unsweetened Almond Milk

Green Sauce:

1 Cup Parsley, chopped
¼ Cup Olive Oil
2 Scallions‚ sliced
1 clove Garlic‚ thinly sliced
½ tsp Sea Salt
1 Tbsp Lemon Juice
1 tsp Navitas Organics Camu Powder

Pizza:

½ pound Asparagus‚ trimmed
1 Cup Fennel Bulb, shaved
1 12-inch baked Pizza Crust
3 Tbsp Black Olives, chopped
1 Tbsp Navitas Organics Chia Seeds
2 Cups mixed Vegetables (shaved radish‚ peas‚ greens‚ etc.)
Black Pepper‚ for serving

DIRECTIONS

Preheat the oven: Depending on the kind of crust you use (flatbread or pizza)‚ this temperature may range from 400°F-500°F. 

Make the white bean puree: In a food processor‚ combine the beans‚ 1 clove garlic‚ tahini‚ 1 Tbsp olive oil‚ nutritional yeast‚ ¼ tsp salt‚ vinegar and almond milk. Puree until smooth. Transfer to a bowl and set aside. Rinse out the food processor.

Make the green sauce: Again in the food processor‚ combine the parsley‚ ¼ cup olive oil‚ scallions‚ 1 clove garlic‚ ½ tsp salt‚ lemon juice and Camu Powder. Process into a pesto-like sauce. Transfer to a bowl.

Make the pizza: Place the pizza crust on a baking sheet lined with parchment paper. Spread the white bean puree on top. In a medium bowl‚ combine the asparagus‚ fennel and 1 Tbsp of the green sauce‚ and toss well. Scatter the vegetables over the top of the pizza. Bake the pizza until the crust turns golden brown‚ and the asparagus is tender-crisp‚ about 10 minutes.

Remove the pizza from the oven and drizzle the remaining green sauce over the top. Sprinkle with chopped olives and Chia Seeds‚ and cut into slices. Garnish with additional fresh vegetables‚ sprinkle lightly with pepper and serve.

Makes 1 12-inch pizza

 

Submited by Julie Morris | Luminberry
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Image of Springtime Pizza Recipe

Springtime Pizza Recipe

Julie Morris | Luminberry

Servings

6

Though it may look light‚ this flatbread-like pizza is surprisingly filling‚ thanks to high fiber from the toppings‚ protein from the white bean puree‚ and healthy fats from olive oil‚ tahini and chia.

Ingredients

    White Bean Puree:

  • 1½ cup cooked cannellini beans (or 1 15-ounce can‚ drained)

  • 1 clove garlic‚ thinly sliced

  • 1 Tbsp. tahini

  • 1 Tbsp. olive oil

  • 2 Tbsp. nutritional yeast

  • ¼ tsp. sea salt

  • 1 tsp. apple cider vinegar

  • ¼ cup plant-based milk of choice

    • Green Sauce:

  • 1 cup parsley, chopped

  • ¼ cup olive oil

  • 2 scallions‚ sliced

  • 1 clove garlic‚ thinly sliced

  • ½ tsp. sea salt

  • 1 Tbsp. lemon juice

  • 1 tsp. Navitas Organics Camu Powder

    • Pizza:

  • ½ pound asparagus‚ trimmed

  • 1 cup fennel bulb, shaved

  • 1 12-inch baked pizza crust

  • 3 Tbsp. black olives, chopped

  • 1 Tbsp. Navitas Organics Chia Seeds

  • 2 cups mixed vegetables (shaved radish‚ peas‚ greens‚ etc.)

  • Ground black pepper‚ for serving

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Directions

    Preheat the oven:

    1. Depending on the kind of crust you use (flatbread or pizza)‚ this temperature may range from 400°F-500°F. 

    Make the white bean puree:

    1. In a food processor‚ combine the beans‚ 1 clove garlic‚ tahini‚ 1 Tbsp. olive oil‚ nutritional yeast‚ ¼ tsp salt‚ vinegar and almond milk. Puree until smooth. Transfer to a bowl and set aside. Rinse out the food processor.

    Make the green sauce:

    1. In the food processor‚ combine the parsley‚ ¼ cup olive oil‚ scallions‚ 1 clove garlic‚ ½ tsp salt‚ lemon juice and Camu Powder. Process into a pesto-like sauce. Transfer to a bowl.

    Make the pizza:

    1. Place the pizza crust on a baking sheet lined with parchment paper. Spread the white bean puree on top. In a medium bowl‚ combine the asparagus‚ fennel and 1 Tbsp of the green sauce‚ and toss well. Scatter the vegetables over the top of the pizza. Bake the pizza until the crust turns golden brown‚ and the asparagus is tender-crisp‚ about 10 minutes.
    2. Remove the pizza from the oven and drizzle the remaining green sauce over the top. Sprinkle with chopped olives and Chia Seeds‚ and cut into slices. Garnish with additional fresh vegetables‚ sprinkle lightly with pepper and serve.
    Servings: 6
    Submitted by:

    Julie Morris | Luminberry