Originally the Vegapizza was designed as a super healthy meal for young athletes before or after competition, but after trying it for that use, I just had to make it available to all of us. I appreciate a good steak dinner, but I LOVE a delicious, mostly uncooked vegetarian dinner for all of it’s benefits. I could eat this every night! Any extra hummus can be used to make Veggie Sandwiches tomorrow!
Ingredients:
6 pieces whole grain pita pocket bread -- uncut rounds
1 1/2 cup(s) hummus -- see recipe at end
1 cup(s) carrots -- grated
1 cup(s) baby spinach leaves -- sliced fine
1 1/2 Granny Smith apple(s) -- julienned
4 oz(s) goat cheese
Directions
Prep Work: Make hummus if not purchasing ready-made. Shred carrots and apple, slice spinach; store together.
1. Preheat oven to 350 degrees.
2. Place pita round on baking sheet. Scoop 1/4 c. of hummus and spread it around on peta with back on large spoon or knife.
3. Layer carrot, greens and apple slices on top of hummus. Dot with goat cheese and sprinkle all over with olive oil and a little salt and pepper.
4. Heat pizzas in oven for 10-15 min. Peta should be crisp and toppings warm.
HUMMUS: Add this recipe to your menu so the ingredients will be in your shopping list, or here are the ingredients listed to blend in your mixer: 16 oz. garbanzo beans, 1 stalk celery, 1/4 c. parsley, 1 garlic clove, 1/2 tsp. cumin, 1/4 tsp. cayenne (hot) pepper, 1/4 c. parmesan cheese and 2 Tbsp. olive oil.
VEGAPIZZA WRAP: Simply put the toppings on in the same manner, but on a tortilla instead of a pita round. Fold the short sides in first before folding long sides over. (See video for wrapping.)( adapted from The Soccer Mom Cookbook “YHTBT” Wraps)
