Superfood Pizza (Vegan + Gluten-Free!)

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Happy National Cheese Pizza Day!

The bad news: The day ran away from me and it’s most likely too late for you to actually celebrate on the holiday.

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The good news: This pizza recipe has cheese and so much more. Like what, you ask? A serving of vegetables hiding in the crust, 15 grams of fiber and more than three times as much vitamin A as you need in a day (for a dose of superpowered eyesight!). Oh yes, and it’s also gluten-free, can be vegan and the whole thing is just 300 calories.

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Why wait for a holiday? This is a treat to enjoy several times during my unofficial Pizza Month. Or on any day that ends in “y.”

Pizza

Superfood Pizza, crust inspired by The Lean Green Bean

Serves 1

  • 1 cup butternut squash cubes (about 1/2″ x 1/2″)
  • 1/4 cup chickpea flour
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1/4 cup marinara sauce
  • 1/2 cup diced zucchini
  • 1/4 cup diced tomatoes
  • 1/4 cup sliced red onion
  • 1/4 cup diced bell pepper
  • 1/2 ounce mozzarella cheese, shredded (opt for Daiya or almond cheese for a vegan version)
  1. Preheat oven to 400°. Spray a 9″ round pan with nonstick cooking spray.
  2. Bring a couple cups of water to boil in a medium saucepan and add butternut squash. Heat for 10 minutes, or until squash is fork tender. Drain water and reserve 1/4 cup cooked squash.
  3. Mash remaining 3/4 cup squash, then stir in flour, 1/4 cup water and spices to create crust. Allow to rest for five minutes before evenly spreading in the prepared pan.
  4. Bake crust for 15 minutes, then top with sauce, vegetables (including reserved butternut squash) and cheese.
  5. Bake for another 10 minutes so vegetables cook and cheese melts.

Nutrition information: 300 calories,  5.5 g fat,  15 g fiber,  14 g protein,  206 mg sodium, 337% vitamin A, 120% vitamin C, 30% iron

The chickpea flour makes this crust very tender, so this is more of a fork-and-knife pizza than a fold-and-bite slice. Your taste buds won’t mind one bit, though—I guarantee it. :) With a pile of fresh vegetables (including zucchini, which is popping up everywhere this time of year), and the mix of Italian spices, the flavor of this pie is out of this world!

Did/do you have pizza night with your crew? What were your favorite delivery joints?

When I was a kid, it was always Godfather’s > Papa John’s > Pizza Hut, but now I’m more a fan of DIY versions. Stay tuned for more nutritious takes on this family favorite in the coming days!

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Comments

  1. SUBTRACT the cheese and I am all over this like white on rice! Ah ha ha ha! :D Might throw some crumbled ground turkey or grass-fed beef on top! I really love how this recipe doesn’t have eggs in it too!

    • We are kindred spirits, GiGi! I almost always opt for cheese-less pizza, but tried to design this one to look/feel a bit more similar to a traditional personal pizza (at least on my first try). :) It would be amazing minus the cheese and plus the protein. What an awesome idea—which I might have to steal next time!

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