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Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:8 slicesJump to Nutrition Facts
Prep Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:8 slices
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:8 slices
Yield:
8 slices
Jump to Nutrition Facts
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Ingredients
111- to 12-inch premade thin pizza crust, such as Boboli or Stonefire, preferably whole-wheat
¼cupunsalted roasted cashews
1cupcanned chickpeas, rinsed
1clovegarlic
2tablespoonsolive oil, divided
¼teaspoonsalt
¼teaspoonground pepper
1cupfresh basil leaves, thinly sliced, divided
2mediumtomatoes, sliced
½cupshredded part-skim mozzarella cheese
2tablespoonscrumbled goat cheese
DirectionsPreheat oven to 350 degrees F. Line a large baking sheet with foil or parchment paper. Place pizza crust on the prepared baking sheet.Place cashews in a food processor and pulse until coarsely chopped. Add chickpeas, garlic, 1 Tbsp. oil, salt, and pepper; pulse to combine. Add 1/2 cup basil and pulse to a sandy consistency, 2 to 3 times.Brush the remaining 1 Tbsp. oil over the pizza crust. Spread the chickpea mixture evenly over the crust. Top with spinach, tomatoes, mozzarella, and goat cheese.Bake until the cheese is melted and the crust is crisp, 15 to 20 minutes. Garnish with the remaining 1/2 cup basil. Cut the pizza into 8 slices to serve.TipsTo make ahead: Prepare chickpea base (Step 2) and refrigerate for up to 1 day.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Preheat oven to 350 degrees F. Line a large baking sheet with foil or parchment paper. Place pizza crust on the prepared baking sheet.Place cashews in a food processor and pulse until coarsely chopped. Add chickpeas, garlic, 1 Tbsp. oil, salt, and pepper; pulse to combine. Add 1/2 cup basil and pulse to a sandy consistency, 2 to 3 times.Brush the remaining 1 Tbsp. oil over the pizza crust. Spread the chickpea mixture evenly over the crust. Top with spinach, tomatoes, mozzarella, and goat cheese.Bake until the cheese is melted and the crust is crisp, 15 to 20 minutes. Garnish with the remaining 1/2 cup basil. Cut the pizza into 8 slices to serve.TipsTo make ahead: Prepare chickpea base (Step 2) and refrigerate for up to 1 day.
Preheat oven to 350 degrees F. Line a large baking sheet with foil or parchment paper. Place pizza crust on the prepared baking sheet.
Place cashews in a food processor and pulse until coarsely chopped. Add chickpeas, garlic, 1 Tbsp. oil, salt, and pepper; pulse to combine. Add 1/2 cup basil and pulse to a sandy consistency, 2 to 3 times.
Brush the remaining 1 Tbsp. oil over the pizza crust. Spread the chickpea mixture evenly over the crust. Top with spinach, tomatoes, mozzarella, and goat cheese.
Bake until the cheese is melted and the crust is crisp, 15 to 20 minutes. Garnish with the remaining 1/2 cup basil. Cut the pizza into 8 slices to serve.
Tips
To make ahead: Prepare chickpea base (Step 2) and refrigerate for up to 1 day.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)414Calories19gFat49gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
