Like I explained with the cauliflower and chickpea crust pizza: gluten, cheese, and tomatoes are off the table for me. Some might say that’s not pizza, but I can roll with it purely for shape.
In this case, pizza is a vessel to repurpose leftovers and frozen goods.
About the title, leftovers pizza, I’m guilty of preferring to cook all my meals fresh than meal prepping. It’s not the most efficient use of time but cooking is the ultimate therapeutic activity in my book. This past weekend I finally caught a break, and ending up spending 4 or 5 hours simply developing and testing recipes out.
The intention here was to make a pizza with spring greens, but getting crafty with leftovers and frozen goods was a more practical use of ingredients. For the sake of saving time, the base for these pizzas are courtesy of Simple Mills. The mix makes two 8″, grain-free rounds.
The recipes here are simply suggestions for a compilation of random findings in my fridge and freezer.
black bean spread pizza
- 1/2 cup black beans
- 2 tablespoons tahini
- 1/4 teaspoon garlic salt
- juice of 1 lemon
- 1/4 cup dairy-free cheese
- 1/3 cup edamame
- 1/3 cup corn
- 8″ pizza round
- 1/3 cup hummus
- 1 tablespoon tahini
- 1/2 cup shredded carrots
- smoked paprika
- 8″ pizza round
Par bake two 8″ pizza rounds according to Simple Mills’ package instructions. Switch oven to med/high broil.
For black bean spread pizza: Prepare black bean spread by blending black beans, 1 tablespoon of tahini, garlic salt, and lemon juice. Spread on pizza round, add all toppings except for remaining 1 tablespoon of tahini.
For hummus pizza: Spread hummus on pizza round, add carrots.
Place the baking sheet back in the oven to broil for 10 minutes, or until toppings are warmed through.
For black bean spread pizza: add remaining 1 tablespoon of tahini.
For hummus pizza: add tahini, sprinkle with smoked paprika and za’atar.