Spinach Hummus Pizza with Artichoke Hearts

Print Pin

Spinach Hummus Pizza with Artichoke Hearts

Prep Time 15

Cook Time 5

Total Time 20

Servings -2

Ingredients

1 large tortilla (Food For Life ® tortillas are a good option)
15 oz canned low sodium garbanzo beans rinsed and drained
1 Tbsp. lemon juice
1 clove garlic
1 tsp. dried oregano
2-4 Tbsp. water
sea salt and ground black pepper (to taste)
½ cup baby spinach
½ cup red bell pepper diced
¼ cup onion diced
½ cup quartered artichoke hearts (canned, packed in water)
2 Tbsp. kalamata olives sliced
1-2 Tbsp. vegan Parmesan cheese (see recipes above)

Instructions

Hummus

Add garbanzo beans, oregano, garlic and lemon juice to a food process fitted with the S blade.
Add 1 tbs of water at a time as you pulse the food processor until the mixture becomes creamy. You may need to stop and scrape the sides a couple of times.
Add salt and pepper to taste and then add the spinach and pulse a few more times until the spinach and hummus are well blended.

Pizza

Preheat toaster oven to 450 degrees. (Use the pizza setting, if it’s an option.)
Place the tortilla on a pizza screen.
Spread a thin layer of the hummus over the tortilla – to within ¼ inch of the edges – with a flexible spatula.
Top with artichoke hearts, peppers, onions and olives and sprinkle with vegan Parmesan cheese.
Place pizza screen on the center rack of the toaster oven and bake for approximately 5 minutes (convection) or until the edges of the crust appear brown and crispy.
Slide cooked pizza from screen onto a cutting board. Slice with a pizza cutter and enjoy!

Notes

Store leftover hummus in the refrigerator for up to one week. Use it as a spread on wraps and sandwiches or as a crudité dip.

Note: Nutrition information is a rough estimate for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition