I came up with this recipe awhile back, and wrote it out for a work friend of mine who struggles to get her kids to eat veggies. My husband says I shouldn’t call this pizza because it doesn’t look anything like pizza. When I looked up the definition of pizza though, I think it suits it perfectly! Crust and toppings! Mmmm!
Pre-heat oven to 400 degrees.
- 4 whole-wheat Greek-style pitas (or breakfast pitas would work too)
- ½ container (or 1 C home-made) hummus
- 1 can tomato paste
- ½ can black beans
- ½ cup artichoke hearts
- 2 tbsp apple cider vinegar
- 1tbsp tahini
- 2 tbsp nutritional yeast (optional – adds a cheesier flavour)
Pizza toppings of your choice (I used chopped tomatoes, shredded spinach, sliced mushrooms and chopped kalimata olives)
Italian seasonings/spices (oregano, thyme, rosemary, basil)
Mix together pizza sauce and spread on pita, making sure you leave a bit of crust showing around the edge. Place toppings on pizzas.
Blend together the purple topping. I used a submersion blender, since it’s easier to clean up than a food processor. What’s great about a blended sauce is that you can sneak other things in it too. Try sneaking in some extra spinach, no one will ever notice, although I can’t guarantee it’ll stay purple.
Drizzle on top of the pizzas, sprinkle with Italian seasoning and bake for about 20 minutes, or until the pitas have toasted up a bit.
I’m not sure of the nutritional content, but even if the kids don’t want any toppings on their pizza, the sauce and purple topping alone have tons of protein, vitamins and nutrients, especially if you sneak spinach in the topping.