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Pizza Night! White Pizza with Rapini & Cherry Tomatoes with dandelion salad

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

Makes 4 servings pizza and 4 servings salad

Nutrition Corner: Bitter Greens
While most people’s palates tend to favor sweet and/or salty foods, the flavor bitter is well worth cultivating. Bitter greens such as dandelion, stabilize hunger and blood sugar levels. They also stimulate the liver to produce bile, which is needed for optimal digestion. In many cultures, a bitter greens salad or beverage is served before a meal, to stimulate and support healthy digestion.

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

Toppings:

  • 1 15-ounce can cannellini beans
  • 2 garlic cloves
  • 1/4 cup nutritional yeast
  • 2 tablespoons olive oil
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chickpea miso paste
  • 1 teaspoon raw honey
  • 1 tablespoon ghee or coconut oil
  • 1 bunch rapini (broccoli rabe), bottom inch removed, chopped
  • 2 cloves garlic, diced
  • 1/2 teaspoon chili flakes
  • Pinch fine sea salt
  • ½ cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, sliced
  • 1/2 cup shaved parmesan cheese

Salad:

  • 3 cups chopped dandelion greens
  • 2-3 cups chopped romaine lettuce (from 1 heart)
  • 4 teaspoons dry roasted sunflower seeds
  • ½ cup orange basil vinaigrette

Directions:

  1. Combine beans, garlic, nutritional yeast, olive oil, sea salt, lemon juice, miso, and honey in a food processor. Begin processing and add 1/2-3/4 cup water, slowly, until a smooth creamy consistency is reached. You want this to resemble a thick sauce.
  2. Pre-heat the broiler and place a rack as close to the flame as possible.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Using an oven mitt, place the top rack down one position. Return the crust to the oven to crisp, about 5 minutes. Again, watch the crust closely so it does not burn.
  8. Once browned, remove crust and lower the oven to 350 F.
  9. Heat 1 tablespoon ghee or coconut oil over medium heat in a skillet. Add rapini, garlic, chili flakes, and sea salt. Sauté until rapini is tender, about 8-10 minutes.
  10. Spoon on enough white sauce to lightly cover the crust. Top with rapini, olives, and shaved cheese. Bake until cheese is melted, about 8 minutes.
  11. 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, to have for lunch tomorrow. Toss the remaining 2 servings salad with 2- 3 tablespoons dressing. Store in the fridge until ready to serve.
  12. Remove pizza from oven and let cool just slightly. Cut into 9 large pieces.
  13. Store 2 servings of pizza in an airtight container in the fridge, for lunch tomorrow.