April 16, 2015 2 min read
I know what you're thinking.. "skinny" and "pizza" don't belong in the same sentence. But with this fresh and delicious recipe, trust me--they really do!
If you're following a gluten free or wheat free diet, or if you're just trying to eat lighter and healthier, you might think your pizza days are long gone. This recipe will have you reconsidering that notion and we challenge you to think: can you make pizza healthy?!
Of course, the least healthy part of pizza is the dough--often loaded with gluten or preservatives. The second least healthy part? The layers and layers of cheese. Dairy is often very difficult for some people to digest, and especially in large amounts. And if you're ordering out, you can count on the remaining ingredients being NOT fresh, and NOT high quality.
But what if you made pizza at home? And used a gluten free or spelt flour crust? And skipped the piles of cheese, and chose organic, fresh vegetables and real, whole food toppings? I think you're onto something.
Introducing our Skinny Green & Bean Pizza--aka, your new favourite Friday night meal. This pizza uses fresh Sunflower Kitchen Pesto as a base instead of tomato sauce (tomatoes can be inflammatory for some people!), a delicious mix of organic onion, avocado, and tomatoes, black soybeans, and garlic and rosemary for a kick of flavour. These ingredients give you a good amount of protein and fiber (from the soybeans and veggies), and a healthy helping of good fats, thanks to the avocado. It's flavourful, fresh, and light so you won't feel bloated after you enjoy it. It's also gluten free (if you choose a gluten free crust) and dairy free. So go ahead and indulge in that third slice--we won't tell, and neither will your waistline!
Skinny Green & Bean Pizza
8” Pizza crust (of your choice)
4-6 tbsp Sunflower Kitchen basil pesto, to taste
2 cloves organic garlic, finely chopped
½ organic red onion, sliced
1 organic avocado, pitted and chopped
1 organic tomato, chopped
¼ cup black soybeans
Spoon the pesto onto the crust and spread to desired thickness. Sprinkle the garlic on top of the pesto. Add the red onion, avocado, and tomato, distributing evenly. Sprinkle black beans overtop, and finish with a sprinkle of fresh rosemary. Place in the oven on a pan at 350F for 20-25 minutes (or until crust is browning and toppings are hot).
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
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