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.
White Bean Puree:
1½ Cup cooked Cannellini Beans (or 1 15-ounce can‚ drained)
1 Cup Parsley, chopped
½ pound Asparagus‚ trimmed
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