A while back, a friend gave me a recipe for gluten free pizza that was also low carb. It was delicious. The problem? The entire thing was made out of cheese, including the crust. (I know, I know, that sounds more like a pro than a con, but it was quite heavy.) I wanted to find a way to lighten and healthy it up. This week I had a pizza craving, and I was about to whip up a pie, when I remembered the hummus I had just made. I wondered if I could substitute some of the cheese in the crust with hummus? Guess what, I could! It’s still delicious and afterwards I don’t feel like I ate a brick! Also, the chickpeas in the hummus are loaded with fiber for a healthy digestive system. Happy Health!
* My culinary posts are meant to be guidelines, not recipes. They are different from what you would usually find in a cookbook, because I think cooking should be inspired and new every time you do it. If you like heat, add a sh**load of cayenne or jalapenos to one of my recipes. If my guideline calls for cilantro but cilantro tastes like soap to you, leave it out. When I cook, I get a buzz from the thrill of creation. The same can happen to you.
Gluten Free Pizza
1 cup-ish homemade or store bought hummus (or you could use chickpeas ground to a paste with a little olive oil and water in a food processor or blender)
3/4 cup-ish shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
several shakes of salt to taste
1/2 cup marinara or pizza sauce
3/4 cup mozzarella or shredded cheese of your choice
toppings of your choice (I like sliced bell pepper and broccoli)
Preheat oven to 350 degrees. Blend first six ingredients in a food processor until well combined into a “dough.” Cover a cookie sheet with parchment paper and spray paper with olive oil. Spread dough evenly over paper. Bake 10-15 minutes, or until dough solidifies and becomes a very light brown. Cover dough with sauce, cheese and toppings and cook for another 10 minutes or until cheese becomes bubbly. Allow to cool slightly before eating. This is also great cold!