Chickpea Pesto Pizza With Mushrooms & Arugula
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 slices
Calories: 196 kcal
Ingredients
Base
- 1 gluten-free pizza crust
- 1/4 cup mushroom pasta sauce
Pesto Topping
- 2 cups basil or 1 cup basil and 1 cup spinach
- 1/3 cup vegan mozzarella or parmesan
- 1/4 cup pine nuts
- 2 Tbsp. olive oil
- 1 Tbsp. Bragg Nutritional Yeast
- 1 tsp. minced garlic
- 1/8 tsp. salt
Spiced Chickpeas
- 1 can (15 oz.) chickpeas
- 1 Tbsp. SunButter Sunflower Butter
- 1 tsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/4 tsp. turmeric
- 1/4 tsp. garlic salt or more to taste
Extra Toppings
- 1/4 cup mushrooms
- 2-3 Tbsp. sauerkraut
- Handful fresh arugula
Instructions
-
Preheat oven to 400 degrees F. Lay out pizza crust on baking sheet and spread tomato sauce on top.
-
In food processor, combine all ingredients for pesto topping and process. (Note: A mortar and pestle can also be used to combine ingredients.) Layer on top of tomato sauce.
-
In large bowl, mix together all spiced chickpeas ingredients until well combined. Spoon and spread on top of pesto sauce.
-
Arrange mushrooms on top. Bake for 10 minutes.
-
Prior to serving, top with sauerkraut and arugula.
Recipe Notes
Get the ingredients you need to make this pretty pizza!
Nutrition Facts
Chickpea Pesto Pizza With Mushrooms & Arugula
Amount Per Serving
Calories 196
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Sodium 203mg8%
Potassium 297mg8%
Carbohydrates 19g6%
Fiber 5g20%
Sugar 3g3%
Protein 7g14%
Vitamin A 528IU11%
Vitamin C 3mg4%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.