Don’t worry … It’s only messy if you try to eat it with your hands. (This one’s more of a fork ’n knife pizza.)
Entire recipe: 298 calories, 9g total fat (3.5g sat fat), 760mg sodium, 36g carbs, 9.5g fiber, 10.5g sugars, 19.5g protein
You’ll Need: 2 medium bowls, whisk, 10-inch skillet with a lid, nonstick spray, small bowl, offset spatula or flexible rubber spatula
Prep: 15 minutes • Cook: 10 minutes
¼ cup chickpea flour
2 tablespoons egg whites (about 1 large egg’s worth)
Dash salt
¼ cup chopped bell pepper
¼ cup chopped onion
½ cup canned crushed tomatoes
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ cup shredded reduced-fat Mexican-blend cheese
1 tablespoon sliced black olives
1. To make the crust, in a medium bowl, combine chickpea flour, egg whites, and salt. Add ¼ cup water, and whisk until smooth and uniform. Let thicken for 10 minutes.
2. Meanwhile, bring a 10-inch skillet sprayed with nonstick spray to medium heat. Add pepper and onion. Cook and stir until mostly softened, about 3 minutes. Transfer to a second medium bowl, and cover to keep warm.
3. In a small bowl, stir seasonings into crushed tomatoes.
4. Remove skillet from heat; clean, if needed. Re-spray, and return to medium heat. Pour crust mixture into the skillet, quickly tilting the skillet in all directions to evenly coat the bottom. Cook until lightly browned and cooked through, about 2 minutes per side, flipping carefully with an offset spatula or flexible rubber spatula.
5. Still in the skillet, top crust with seasoned tomatoes, leaving a ¼-inch border. Sprinkle with cheese, and top with cooked veggies and olives.
6. Cover and cook until cheese has melted, about 2 minutes.
MAKES 1 SERVING
HG FYI
The chickpea flour is a must, and is definitely worth seeking out. Look for it in the ethnic foods aisle, or order it online. Bob’s Red Mill is my go-to brand.
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