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Pizza Night!

Toni-Ann DiSantis

Pizza night!

What if your guilty pleasure didn’t have to feel so, well, guilty? The typical gooey, salty, cheesy, saucy (and delicious) pie found in this country tantalizes 6-year-olds and 60-year-    [Daily Dose] olds alike. Now you can have all of the deliciousness of a really good pizza without all the grease and consequent bellyache! With this  Rainbow Veggie Pizza with Chickpea-Cauliflower Crust, chickpea flour and cauliflower combine to make a fantastic crust, no gluten required. As for toppings, veggies, Parmesan, and Italian herbs make sure this pie is loaded with flavor and texture. And nutrition-wise, with its protein, vitamins, minerals, fiber, and phytonutrients, it runs circles around the typical pizza. Make it for dinner tonight!

Chickpea and Cauliflower Crust Pizza

Yield: 2 servings

1/4 head of cauliflower, cut into florets
3/4 cup chickpea flour
1/4 teaspoon kosher salt
2 tablespoons extra virgin olive oil
1/2 of a zucchini, thinly sliced into rounds
1/2 of a red bell pepper, thinly sliced into rounds
1/2 of a yellow bell pepper, thinly sliced into rounds
2 tablespoons grated Parmesan
1 tablespoon fresh oregano or 1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper flakes

In a food processor, pulse the cauliflower until very finely chopped. Measure 1/2 cup and put into a medium bowl. Add the chickpea flour and salt. Stir in 3/4 cup of water and let stand for 20 minutes.

Heat the oven to 450°F.

In a 9- or 10-inch ovenproof skillet, heat 1 tablespoon of the oil over medium-high heat. Pour in the batter and let cook until the underside is golden brown, 3 to 4 minutes. Flip the crust and remove from the heat. Top with the zucchini, red bell pepper, yellow bell pepper, drizzle with the remaining 1 tablespoon oil. Sprinkle with the Parmesan. Bake until the vegetables are tender, 12 to 15 minutes.

Sprinkle with the oregano and red pepper flakes, slice, and serve.

Nutritional facts per serving: 340 calories, 18.5 g total fat, 3.5 g saturated fat, 13.8 g protein, 32.4 g carbohydrate, 7.3 g dietary fiber, 8.3 g sugar, 0 g added sugar, 5 mg cholesterol, 356.5 mg sodium