Chef: Joey Bruno; ThriveCuisine.com
Makes: 1-2 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
- 1 15.5oz can cannellini beans
- ½ lemon juiced
- 2 T nutritional yeast
- ½ t onion powder
- ½ t garlic powder
- Water as needed to blend
- 7 oz steamed broccoli (fresh or frozen)
- 1 medium-sized oil free pizza crust or flatbread
- Chives or basil for garnish
- Preheat oven to 350 degrees.
- Start recipe with on store bought or homemade oil-free pizza crust or flatbread.
- Steam the broccoli. Make it slightly under cooked because the pizza will be baked, too.
- Drain and rinse the canellini beans and place in a blender.
- Add the lemon juice, nutritional yeast, onion and garlic powder to beans.
- Blend until completely smooth. (If you’re having trouble with ingredients getting caught on the blender jar, add a little bit of water or unsweetened nondairy mild and blend again).
- Spread the bean “cheese” mixture onto the pizza dough.
- Top with the steamed and thoroughly drained broccoli.
- Bake for 20-30 minutes depending on the thickness of your crust and oven.
- Buying a pre-made pizza dough mix makes this easy, just don’t follow the directions to add oil.
- When adding liquid, do it slowly, you can’t take it away.
- The cheese should be slightly crusty and bubbly when it is done.
- Feel free to experiment. Consider adding whatever veggies you think would complement the recipe.
- Some suggestions: mushrooms, red onions & fresh spinach.
- Consider making the pizza dough in advance. (Check out this site for “Herb Crusted Dough”)
- If you don’t have a blender, you can use a potato masher or fork to make a thicker and chunkier version of ricotta.
Joey Bruno is a vegan blogger, kitchen gear tester and overall food geek. You can find his work at ThriveCuisine.com or on his YouTube channel -KitchenTipsbyJoe. He believes whole-food plant-based cuisine is best, but as a former Food Scientist, he loves testing the latest and greatest vegan products.