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Garlic Potato and Garbanzo Pizza















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 teaspoon salt
2 cups water
4 tablespoons yeast, active dry
2 tablespoons sugar
2 tablespoons all-purpose flour
4 cups all-purpose flour
4 tablespoons dijon mustard
½ teaspoon stock
use from beans
3 cloves garlic
2 potatoes potatoes
¼ cup chickpeas (garbanzo beans)
mashed slightly
½ teaspoon red pepper flakes
or to taste
1 teaspoon cornmeal


Proof yeast untill bubbles form on bowl (about 10 minutes) add half the flour a nd stir until you arm falls off.

Add the rest of the flour and 1 teaspoon of salt one cup at a time, kneading until it no longer sticks to your hands.

Cover in a floured bowl and let rise until almost doubled in bulk (about 1 hour in a warm kitchen).

Preheat Oven to 450 degrees, put pizza stone in.

Heat stock in skillet, add garlic and potato: sauté until potato is translucent (but still crisp) and garlic is brown, about 6 minutes.

Add beans and red pepper flakes: cook 1 minute.

Roll out pizza dough good and thin on a cutting board or device used for delivery to oven, liberally sprinkle with polenta or corn meal.

Spread with mustard, arrange potato mixture on top, sprinkle with cheese if desired.

Put quickly in oven, bake untill crust is brown and vegetables are hot, about 8 to 10 minutes.

Cut and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 305g (10.8 oz)
Amount per Serving
Calories 5684% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 826mg 34%
Total Carbohydrate 39g 39%
Dietary Fiber 7g 30%
Sugars g
Protein 40g
Vitamin A 1% Vitamin C 5%
Calcium 6% Iron 48%
* based on a 2,000 calorie diet How is this calculated?


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