Be Good Organics's Green Protein Pizza
Be Good Organics's Green Protein Pizza
Be Good Organics's Green Protein Pizza

Be Good Organics’ Green Protein Pizza

November 7, 2017

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 3 mini pizzas

Ingredients

Base

1 cup chickpea flour

1 head of broccoli

1 cup water

1 tbsp fresh herbs

1 tbsp olive oil

2 tsp BioBalance Certified Organic Moringa Powder

1 clove garlic

1/2 tsp sea salt

2 Tbsp BioBalance Certified Organic Virgin Coconut Oil

Toppings

Tomato passata

Vegan cheese

Olive

Red onion

Basil

Or whatever else you’d like!

Directions

Base

Chop and blitz the broccoli until you achieve a couscous like texture.

Add all remaining base ingredients and blend on low until just combined.

Heat a pan on medium with 1 tablespoon of coconut oil.

Pour 1c of the mixture into the pan and spread into a nice flat circle.

Cook until you see bubbles appearing, and the mixture is dry on top (you want a crisp under and firm base before you flip).

Slide onto a plate, pop another plate on top, flip it over and slide back into the pan to cook the other side (see the video above for technique on this one!).

Add a bit more coconut oil before cooking each of the next 2 bases (1/2 tbsp for each).

Toppings

Top with tomato passata, vegan cheese, and your desired veggie toppings, then pop under the grill for a few minutes until golden brown and bubbly on top.

Remove, slice, and serve!

Notes

Make it gluten-free: use a gluten-free vegan cheese.

Make it nut-free: use a nut-free vegan cheese.

Make it soy-free: use a soy-free vegan cheese.

This base is awesome as you can use whatever greens you’ve got lying around - broccoli, cauliflower, zucchini, spinach, silverbeet, cabbage.

When flipping, be careful, and use the plate method - this base is less firm/crispy than a regular base, so watch the vid and take care with the flip.

This recipe makes 3 pizzas, good for 3 people.

 

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