Preparation time: 20 minutes
Total time: 40 minutes
Makes 6 servings
Pizza night can now be a guilt-free part of your healthy lifestyle! We’ve given you examples of our favorite topping combinations, but this recipe lets everyone at the dinner table choose their favorites.
• ¾ cup whole milk or unsweetened soy milk
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper, or to taste
• 1 clove garlic
• ¼ teaspoon dried oregano
• ¼ teaspoon dried basil, or 1 teaspoon chopped fresh basil
• 3 tablespoons extra-virgin olive oil
• 1 cup chickpea flour (see Tip, here)
• ½ cup packed coarsely grated zucchini (about ½ medium)
• 1 (6-ounce) can tomato paste
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups packed chopped kale leaves or other leafy greens
• ½ recipe Sautéed Mushrooms (here)
• ¾ to 1 pound cooked protein, such as rotisserie chicken, Shredded Chicken (here), Shredded Beef (here), Crumbled Tempeh (here), or several slices of pepperoni
• 8 ounces mozzarella cheese, shredded
Preheat the oven to 400°F. Bring a small pot of water to a boil.
Make the crust: Combine the milk, salt, pepper, garlic, oregano, basil, and 2 tablespoons of the oil in a deep cup or mixing bowl and blend using an immersion blender until the garlic is minced. Add the chickpea flour and blend until no lumps remain. (The batter can be made ahead and stored in the refrigerator for up to 1 week and used as needed to make fresh crusts throughout the week.) Stir in the zucchini.
Heat a 12-inch cast-iron skillet over medium heat. Brush the skillet with ½ tablespoon of the oil (or use the remaining 1 tablespoon oil if using a large griddle for mini crusts). Spread 1 to 1¼ cups (about half) of the batter into the hot oiled skillet. (Alternatively, use about ¼ to ⅓ cup of the batter to make 5-inch round mini pizza crusts. These small crusts are easier to flip and store after cooking. Make several of these on a large griddle.)
Cook until well browned and crispy on the bottom, 8 to 10 minutes. Flip the crust(s) and cook until well browned and crispy on the other side. Remove from the heat and set aside. Repeat with the remaining batter to make a second crust (or additional smaller crusts).
For a crispier texture, place the cooked crust in the hot oven directly on the oven rack for 5 to 10 minutes while cooking the second crust. Repeat with the second crust.
Make the sauce: Combine the tomato paste, Italian seasoning, salt, and pepper in a small bowl until well mixed. Set aside.
Assemble the pizzas: Place kale leaves in the boiling water ½ to 1 cup at a time and blanch for about 45 seconds, or a shorter time for less hearty greens like spinach or arugula. Remove the leaves with a mesh strainer or slotted spoon and spread onto a plate covered with a bamboo sushi mat to cool and drain. Repeat with the remaining greens.
Spread the sauce evenly over the crusts. Layer the mushrooms, kale, and protein evenly over the crusts. Top evenly with the cheese.
Place the pizzas on a baking sheet and bake for 5 minutes, or until the cheese is melted. For crispy, browned cheese, switch the oven to broil and broil for up to 1 minute at the end to reach the desired texture.
Calories: 429
Carbohydrate: 20 g
Protein: 34 g
Fat: 24 g
Phase 1 Meal: For Dessert: ½ cup blueberries and 1 Chocolate Truffle (here).
Calories: 574; Carbohydrate: 26%; Protein: 25%; Fat: 49%
Phase 2 Meal: Serve with Fresh Quinoa Salad with Pomegranates (here).
For Dessert: ¾ cup blueberries.
Calories: 572; Carbohydrate: 35%; Protein: 25%; Fat: 40%
Phase 3 Meal: Substitute whole wheat, thin-crust pizza crust for the Socca Crust. Use ¾ pound protein. For Dessert: ½ cup blueberries and 1 Chocolate Truffle (here).
Calories: 588; Carbohydrate: 41%; Protein: 22%; Fat: 37%