Taking the recipe from gluten-free 5 min pizza dough and making some adjustments, this very lazy pizza is ready in 15-20 min tops! Add to this recipe 2 cups of mix greens salad and you will feed 2 people with less than 500 calories each.
- 1/2 cup corn grits
- 1/2 cup garbanzo flour
- 1 cup of water or broth (chicken or veggie)
- pinch of salt and paper
- 2 tbsp olive oil
- 1 tsp herbs (rosemary, thyme, oregano or sage)
Preheat oven to 400°F. Mix all the ingredients in a blender and pure the mix into a pre-sprayed 11 inch sauce pan. Cook in the oven until the dough starts setting and forms a nice base. This pizza is going to be very thin.
Meanwhile, peel a garlic clove, chop some green onions, break 2 crimini mushrooms with your hands and grab a handful of cherry tomatoes. Saute them all together with olive oil, salt, pepper and drizzle balsamic vinegar at the end. When the pizza dough is almost ready, spread a 1/2 cup daiya cheese on the top and let it melt for 3 min. Add the cooked mushrooms, cherry tomatoes and finish with fresh basil. For a crispy crust use a pizza stone and place it in the bottom of the oven. Let the pizza dough cook here for 3-5 min before adding any ingredient.
This recipe contains 31.5 gr of complete protein by mixing grains and legumes which is the same amount of protein from 5 eggs. Enjoy!