A Thrive-inspired “pizza” made with the lovely Claire tonight!
Totally wheat, flour, and gluten-free, this baby is packed with tons of fiber, nutrients, protein…a.k.a stuff that fills you up fast, haha. Also, since it’s baked at 300 degrees, essential fatty acids in the oils stay healthy :)
- 1 cup cooked chickpeas
- 1 cup pumpkin seeds
- 1 tablespoon turmeric powder
- 3 tablespoons cumin
- 1 pinch of smoked sea salt
- 1/4 cup of coconut oil
(process in food processor until it’s a pasty consistency, then spread out on a pizza pan lined with a light layer of coconut oil)
Pepper pesto topping:
- 1 cup raw cashews
- 1-2 cups basil leaves
- 1/2 orange bell pepper
- several generous tablespoons of nutritional yeast
- salt and pepper to taste
- 1/2 cup of water
(process cashew, basil, and some of the water until smooth, then add in other ingredients and continue mixing until a good saucy consistency)
- 1 small sweet potato, peeled and thinly sliced
- other 1/2 of the orange bell pepper
- spinach…as much as you can pack on!
Cook in the oven for 30-45 minutes depending on desired consistency. We left ours in for about 37 minutes, and it was great but the crust was definitely extra crisp - reminiscent of a sesame cracker.
Still have 2 slices left over but am quite full! Hope this serves as a good pre-race meal for the Tufts 10K for Women tomorrow. Running along the Charles and starting/finishing at the Boston Common seems fun to me nonetheless, though a good finishing time wouldn’t hurt either!