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Pizza Night! Red Onion, Peppers, Crispy Kale & Feta with dandelion salad

Active Time: 50 minutes / Cook Time: 30 minutes / Total Time: 1 hr 20 minutes

Makes 4 servings pizza and 4 servings salad

Nutrition Corner: Dandelion greens
If you have a lawn, you may hate these ubiquitous “weeds,” but dandelion greens are great on the plate. With a bitter, peppery flavor, their assertiveness will not get lost when mixed with other strong flavors, either raw or cooked. They are low in calories and contain lutein and zeaxanthin, both important for healthy eyes. In addition, they have Vitamins A, C, and K, and contain a vegetarian-friendly source of calcium. If you initially have trouble with their strong flavor, start by mixing them in with your salads in a 1 to 3 ratio with other greens, until you build up a taste for them. If you are lucky enough to have them in your yard, they are also free! Cut them in the morning, wash and dry them well, wrap them in a barely damp paper towel inside a plastic bag, and store them in the refrigerator for up to three days.

 Photo shared by one of our members

Photo shared by one of our members

Ingredients:

  • Crust:
    • 1 1/2 cups garbanzo bean flour, sifted
    • 1 1/2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon thyme and oregano
    • 1/2 teaspoon sea salt
  • Black Bean Spread:
    • 1 15-ounce can black beans, drained and rinsed
    • 1 clove garlic, roughly chopped
    • 1 jalapeno, seeds removed, roughly chopped
    • Juice from 1 lime (about 1 tablespoon)
    • 2 tablespoons olive oil
    • 1/8 teaspoon cumin
    • 1/8 teaspoon chili powder or smoked paprika
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • Water, if needed
  • Toppings:
    • 1/2 small red onion, diced
    • 1 large bell pepper, diced
    • 1/2 bunch curly kale
    • ¼- ½ tablespoon coconut oil, melted
    • 1 teaspoon garlic powder
    • 1/4 teaspoon sea salt
    • 1/2 teaspoon chili powder
    • 1/2 cup crumbled feta cheese
    • ¼ cup chopped cilantro
  • Salad:
    • 3 cups chopped dandelion greens
    • 3 cups spinach
    • 4 teaspoons dry roasted sunflower seeds
    • 1/2 cup citrus and herb dressing 

Directions:

  1. Preheat oven to 300 degrees F and line a large cookie tray with all natural parchment paper.
  2. Tear kale leaves away from their stems, creating medium sized pieces and place in a large mixing bowl.
  3. Drizzle with coconut oil, and using clean hands, massage oil into kale leaves. You want every leaf to be lightly coated.
  4. Sprinkle with garlic powder, sea salt, and chili powder and mix well.
  5. Place leaves onto a baking sheet in a single layer and bake for 12 minutes on the middle rack. Remove from oven and set aside, these will crisp up more when they are baked a second time with the assembled pizza. Transfer to a bowl and set aside. Remove the parchment paper and re-use the baking tray in step 8.
  6. Prepare the black bean spread by adding all of the ingredients to a food processor. Pulse until creamy and smooth, adding water if needed to facilitate blending. You may need to scrape the sides of your food processor.
  7. To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
  8. Line a 10 X 12-inch square baking tray with all natural parchment paper. Use your hands to mold the parchment around corners, and cut to fit the baking dish as best you can. You do not want to have too much extra paper hanging over the edges or it will burn in the oven.
  9. Whisk together all crust ingredients and let sit for 5 minutes. Don't worry that this mixture does not look like a dough! It will be more liquid than dough. Pour liquid into your prepared baking tray.
  10. Place in the oven for about 8 minutes. Be careful here, and watch the entire time. Each oven is different, and times may vary. The crust is done when it starts to look crispy around the edges and lightly browned throughout. If your broiler does not have a flame, your crust will not get as browned.
  11. Once cool enough to handle, flip the parchment paper over so that the crust is now crispy side down on the baking tray. Carefully peel off the parchment paper.
  12. Using an oven mitt, place the top rack into the middle position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn.
  13. Once browned, remove crust and lower the oven to 350 F.
  14. To assemble the pizza, spoon on enough black bean spread to lightly cover the crust. Top with diced red onion, peppers, feta cheese, and kale
  15. Bake until cheese is melted and golden brown, about 10 minutes.
  16. While the pizza is baking, make the dandelion side salad by tossing greens and seeds together in a bowl. Reserve half of this salad in an airtight container in the fridge, with a side of dressing (2 tablespoons per person), to have for lunch tomorrow. Toss the remaining 2 servings salad with 4 tablespoons dressing. Store in the fridge until ready to serve.
  17. Remove pizza from oven and let cool just slightly. Top with cilantro and cut into 9 large pieces. Serve with salad.
  18. Store 2 servings pizza in an airtight container in the fridge for lunch tomorrow.