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Pizza Night! Spring Vegetables, Seasonal Pesto, & Mozzarella

Active Time: 40 minutes / Cook Time: 40 minutes / Total Time: 1 hour 20 minutes

Makes 4 servings pizza, plus 2-3 cups leftover roasted vegetables

Nutrition Corner: Garbanzo bean flour
Garbanzo bean flour is my favorite gluten free flour. It has a rich flavor, great consistency, and makes for a tasty flatbread. This flour is high in protein, fiber, and folate.

 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
  • Pesto:
    • 6 cups kale, de-stemmed if needed
    • 1/2 cup toasted pine nuts (from last nights dinner)
    • 1/2 cup pistachios, no shells
    • 1/2 cup grated Parmesan
    • 5 gloves garlic, peeled
    • 1/2-3/4 cup olive oil
  • Toppings:
    • 1 small head broccoli, chopped into mini florets (about 2 cups)
    • 1/2 pound asparagus, chopped into bite sized pieces (about 2 cups)
    • 2 tablespoon coconut oil or ghee, melted & divided
    • 2 leeks, diced
    • 10 baby Portobello mushrooms, sliced (about 2 cups)
    • 1 cup shredded mozzarella cheese

Ingredients: 

  1. Whisk together all of the crust ingredients and let sit while you prepare the toppings.
  2. To make the pesto, add all of the ingredients except the olive oil to a food processor. Begin to process and add oil slowly until smooth. You may need to scrape the sides of your food processor.
  3. Cook the vegetables by heating a large skillet or wok over medium heat. Add 1 tablespoon ghee or coconut oil. Add broccoli, asparagus, and leeks and sauté until bright green, 5-7 minutes. Add mushrooms and cook until they just start to juice, 4-5 minutes more. Season with salt and pepper and set aside.
  4. To make the crust, turn on your oven's broiler and place a rack as close to the flame as possible.
  5. 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.
  6. Pour liquid flatbread crust into your prepared baking tray.
  7. 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.
  8. 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.
  9. Using an oven mitt, lower 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. Once browned, remove crust and lower the oven to 350 degrees F.
  10. To assemble the pizza, spoon on enough pesto, ¼ - ½ cup, to lightly cover the crust. Top with about 2 cups veggie mix (to your liking), enough to evenly cover the flatbread, and mozzarella cheese.
  11. Bake until cheese is melted and golden brown, about 8 minutes.
  12. While the pizza is baking, make Tomato & Chimichurri Salad, according to the recipe. Store in the fridge until ready to serve.
  13. Remove pizza from oven and let cool just slightly. Cut into 9 large pieces and serve with tomato salad. Reserve 2 servings of pizza and salad for lunch tomorrow.
  14. Store leftover pesto in the freezer to be used next week Days 4 and 6.
  15. Store leftover sautéed veggies in the fridge to be used this week, Day 7.