Pizza Night! Tomato, Artichoke, and Mozzarella with Green Salad
Active Time: 35 minutes / Cook Time: 10-15 minutes / Total Time: 35-40 minutes
Makes 4 servings
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.
- 1 ½ lbs. zucchini, grated (to yield about 4 cups)
- ½ teaspoon fine sea salt
- 1/3 cup grated parmesan cheese
- 1/3 cup shredded mozzarella
- ¼ cup garbanzo bean flour
- 1 small garlic clove, peeled and grated
- 1 teaspoon dried oregano
- 1 egg, lightly beaten
- 1 small tomato, cored and thinly sliced
- 4 artichoke hearts, drained well and quartered
- 2 tablespoons shredded mozzarella
- 1 ½ hearts of romaine lettuce, chopped
- ½ small cucumber, chopped
- ¼ cup Tomato Pesto, reserved from Day 2
- 1-2 tablespoons Balsamic vinegar
- 1-2 tablespoons extra virgin olive oil
- Preheat the oven to 500° F. If you have a pizza stone, have it in the oven. If not, place an upside-down baking sheet in the oven. Place a sheet of parchment on the counter, large enough to hold a 12” pizza.
- Toss the zucchini and salt in a colander; set in the sink to drain for 10-15 minutes. Prep your topping ingredients while you wait.
- Place the zucchini on a clean kitchen towel and wring out the zucchini really well; it should release a lot of liquid. Place the zucchini, parmesan, mozzarella, chickpea flour, oregano, and garlic in a large bowl and toss with your hands to combine. Add the egg and incorporate well.
- Place the zucchini mixture on the parchment and using your hands, spread it to form a circle about 1/3” thick. Make the outer edges a little thicker, to act as a barrier for the ingredients. Transfer the parchment to the heated pizza stone or baking sheet in the oven and bake for 10-15 minutes, or until the crust starts to brown. Carefully remove the crust, top with tomato slices, artichoke quarters, and 2 tablespoons mozzarella and bake 5 minutes, or until toppings are hot.
- Remove crust with parchment to a cooling rack and let sit while you make the salad.
- In a medium bowl, add the pesto and whisk in vinegar and oil to taste. Remove half to a small, airtight container for tomorrow’s lunch.
- Toss half of the lettuce and cucumber in the remaining vinaigrette and divide evenly between two plates.
- Cut pizza into 10 slices. Serve 3 slices per person with the salad for dinner.
- Package remaining pizza and salad in airtight containers for tomorrow’s lunch.