Garbanzo Pizza
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chickpeas (garbanzo beans)
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
basil
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
mozzarella cheese
|
*
|
| 1 | x |
tomato sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
chickpeas (garbanzo beans)
|
*
|
| 1 | x |
oregano
|
*
|
| 1 | x |
basil
|
*
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
mozzarella cheese
|
*
|
| 1 | x |
tomato sauce
|
*
|
Directions
Bring the garbanzo beans to the point of readiness for putting in (i. e. open the can, or soak overnight and cook).
Purée the beans, adding water to make them smooth and 3. Grease enough pan space to accommodate however much Spread out the puréed beans on the pan(s) about pizza thickness and cover liberally with a GOOD olive oil. Now cover with with the remaining ingredients, or with whatever else is in the fridge and might go well with it.
Bake at about 190 ?C for a half hour or until just prior to burning You should be able to cut pieces. If it's still rather mushy, put it in a bit longer.
