This is my favorite pizza base and is wonderful topped with some crumbled veggie sausage and chopped black olives. (It’s nut-free, too!)
SOY FREE GLUTEN FREE OIL FREE
TOTAL PREP TIME: 10 minutes
YIELD: 2 cups (500 g)
INGREDIENTS:
- 1 1/2 cups (269 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
- 1/4 cup (24 g) nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon granulated garlic or 1 clove garlic, minced
- Salt and pepper, to taste
- 2 tablespoons (5 g) chopped fresh basil
INSTRUCTIONS:
- Place everything except the salt, pepper, and fresh basil into a food processor and blend until smooth, scraping down the sides of the container as needed.
- Season with salt and pepper and then blend again.
- Put the mixture in a bowl and mix the basil in by hand. You can do it in the food processor, but it will have a green tint to it instead of green flecks.
NUTRITIONAL INFORMATION:
PER 1/4-CUP (63 G) SERVING:
- 40.1 calories; 0.1 g total fat; 0 g saturated fat; 3.0 g protein; 7.9 g carbohydrate; 2.7 g dietary fiber; 0 mg cholesterol.
FANCY BEAN SUBSTITUTES:
- Flageolet, European Solider, Vallarta, Alubia Blanca
