Veggie Pizza with Banza Pizza Crust
I was thrilled to learn that Banza now has pizza crust!! The United Nations has made a global mission out of making sure pulse agriculture (which uses chickpeas) is well supported and flourishes. Chickpeas provide high-quality, plant-based protein, and are a crucial component to a sustainable global supply chain, as well as supporting nutrition security. AND, it’s gluten-free! Chickpea flour packs 50% more protein and 25% less carbohydrates than traditional flour.
Not to mention, it’s delicious! Here, I use Banza pizza crust with my Wholesome Crave Chana Masala Cauliflower soup to make a protein-packed, healthful, delicious, South Asian-style pizza. The soup is made with all vegetables — cauliflower, butternut squash, green peas, walnuts, and YUP — chickpeas!
INGREDIENTS
1 Banza Pizza Round
3 ounces grated cheddar cheese
4 ounces sautéed kale
6 ounces Wholesome Crave Cauliflower Chana Masala soup, hot
1/4 cup roasted butternut squash
1/4 oz sliced red pepper strips
1/4 oz sliced raw sugar snap peas
1/4 oz sliced raw cauliflower florets
1/4 oz sliced raw red onion
1/4 oz roasted walnuts
5 ounces crumbled goat cheese
STEPS
Sprinkle the cheddar cheese evenly over the pizza round.
Mix the kale and soup together, the spread evenly over the cheese-topped pizza dough.
Evenly distribute the assorted vegetables over the soup and kale mixture, then sprinkle over with the goat cheese and walnuts.
Bake in a pre-heated 425-degree oven for 13 to 15 minutes
