Chickpea Pizza Crust

As some of you reading may already know, I am getting married to my high school sweetheart this year. This time of my life is both extremely stressful, wonderful, and insanely busy all at the same time. With all that said, it is nice to indulge in some comfort food. But wait, aren’t Will and I supposed to look our best on our wedding day? Does that mean we can never indulge? No, not in the slightest. It just probably means we shouldn’t eat your everyday greasy pizza every single weekend. To keep Will and I on track while preparing for the wedding I have kept my eyes open for new, healthier ways to make some of our old favorites. Mind you, NOTHING is ever as good as the good ole original, but this pizza happened to be absolutely delicious!

As I was reading my Women’s Health Magazine I came across a recipe for a pizza with a new and improved chickpea crust. Chickpea!? Weird, BUT I absolutely love hummus, so I was obviously willing to give it a try. After getting the approval from my associate, I got the go ahead. This pizza recipe, from Kerri Glassman, R.D., proved to an absolutely great find!

So, here is the recipe as it appears in the magazine:

3 Tbs ground flaxseeds
1 15 oz can chickpeas
1.5 cups chickpea flour
2 tsp garlic powder
.5 tsp salt
2 tsp olive oil
.25 cup tahini
2 Tbsp lemon juice
.5 cup curly kale
1 cup grape tomatoes
.5 cup sliced red onion
.5 cup feta cheese

Preheat oven at 425 degrees. Soak the flaxseeds in 6 Tbsp water for 3-4 minutes. Puree chickpeas, chickpea flour, soaked flaxseeds, 1 tsp of garlic powder, and salt with .5 cup of water in a food processor. Spread the dough onto a baking sheet, and brush with olive oil. Bake 15 to 20 mins. While this is baking, whisk tahini, lemon juice, the other 1 tsp of garlic powder, and .25 cup of water. Cover the partially cooked crust with two thirds of this sauce, and all of your toppings. Bake 10-15 more minutes, and pour remaining sauce on top.

Side note:
Claims to make 4 servings at 470 cals per serving with 22g fat, 53g carbs, 810mg sodium, 15g fiber, and a whopping 21g protein.
…. we each had one serving, and then split a piece to have 1.5 serving total, Will took the last piece for lunch the next day 🙂

Basically, we left the crust exactly as is. Rather than use curly kale, Will and I used a spinach and baby kale mix we buy every week from our grocery store. Secondly, we used a little less than the full cup of grape tomatoes. We also added some chopped Mediterranean olives- fresh from the market (because we are weirdly obsessed). Lastly, Will does not really feel as passionate about feta cheese as I do, so we used an herb goat cheese instead (we used about three quarters of one of those 4 oz logs).

If you love hummus and Mediterranean food, you will LOVE this “pizza” as we did. Honestly, maybe we just didn’t perfect the cooking of the crust, since it was not the “usual” pizza crust texture. But, it was truly wonderful in its own delicious way.


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