Staying in tonight? Have some fun in the kitchen and make this beautiful, unique pizza!
Ingredients:
For the crust:
- 1 can black beans, drained and rinsed
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 cup water
For the beet hummus:
- 1 large beet, roasted and peeled
- 1 can chickpeas, drained and rinsed
- 2 cloves garlic
- 2 tbsp tahini
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
For the roasted chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 tsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
For the toppings:
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- To make the crust, add the black beans to a food processor and pulse until smooth. Add the cornmeal, flour, garlic powder, oregano, cumin, salt, and water, and pulse until a dough forms.
- Roll the dough out into a circle on the prepared baking sheet. Bake for 15 minutes, until the crust is slightly crisp.
- To make the beet hummus, add the roasted beet, chickpeas, garlic, tahini, lemon juice, olive oil, salt, and pepper to a food processor. Pulse until smooth.
- To make the roasted chickpeas, toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread out on a baking sheet and bake for 15 minutes, until crispy.
- Spread the beet hummus over the crust, leaving a small border around the edges. Top with the sliced red onion, roasted chickpeas, and crumbled feta cheese.
- Return the pizza to the oven and bake for another 5-10 minutes, until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve.
Nutrition Facts:
This recipe makes 8 servings. Each serving contains approximately:
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 410mg
- Total Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 3g
- Protein: 9g
