This pizza is unlike any pizza I have ever experienced before.
Pizza is definitely one of my favorite foods, but I don’t eat the real deal often because it’s not the healthiest meal in the world. Plus, there is just something about pizza that I cannot stop eating it once I start!
When I come across a pizza recipe that has some redeeming health qualities, I will always try to make it.
This recipe comes from the awesome cookbook, Moosewood Restaurant: Cooking for Health by The Moosewood Collective. This cookbook features tasty vegetarian and vegan recipes. They do great job of maximizing both flavor and nutrition in all of their recipes.
This pizza recipe is so unique because it does not use a tomato-based sauce but rather a chickpea spread similar to hummus. I know it sounds strange but trust me, its awesome! The other reason I like this recipe is because it calls for very little cheese and uses a ton of veggies.
Greek Pizza Recipe slightly adapted from the Moosewood Restaurant Cooking for Health cookbook
- whole wheat pizza dough (I make my own, but if you are in a pinch you could try a store bought variety, just make sure it’s whole grain). My recipe is featured at the end of this post.
- 2 cups or 1 can of chickpeas
- 3 Tablespoons water
- 4 teaspoons lemon juice, or more to taste (I used juice from half a lemon)
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 2 garlic gloves minced
- 5 cups chopped fresh spinach, about 10 ounces
- 2 cups chopped fresh tomato
- 14 ounce jar or can of artichokes, well drained and chopped
- 1 teaspoon dried oregano
- 3/4 cup grated feta or asiago cheese (I used two small handfuls of a cheddar cheese blend, because that’s what I had at the time)
Prepare your pizza dough.
Preheat oven to 425 degrees Fahrenheit.
Combine chickpeas, water, lemon juice, 1 tablespoon olive oil, and salt into a food processor or high speed blender. Process until completely pureed. Set aside.
Heat remaining tablespoon of olive oil in a medium skillet over medium heat. Add in the garlic and sauté for about 15 seconds and then add in the spinach. Cook spinach for 1 or 2 minutes, until bright green and just wilted. Set aside in a colander to drain.
Now time to assemble your pizza. Roll out your dough to fit your pizza pan or baking sheet. Transfer dough to pizza pan or baking sheet. Spread chickpea mixture over the dough in one even layer. Sprinkle on remaining ingredients: spinach, tomato, artichokes, oregano, and cheese.
Place in oven and bake for 15-20 minutes or until browned. Enjoy!
Whole Wheat Pizza Dough Recipe
- 1 Tablespoon active, dry yeast
- 3/4 cup plus 2 Tablespoons luke warm water
- teaspoon agave nectar
- 2 cups 100% whole wheat flour
- 1/2 teaspoon salt
- 2 teaspoons olive oil
I make this dough in my KitchenAid standing mixer.
Combine yeast, water, and agave nectar in your mixer bowl. Let sit for 10 minutes until bubbly or slightly foamy looking. Add flour, and salt to the bowl and begin mixing on low speed until combined. When combined, turn the mixer speed up to medium and continue mixing until the mix forms a cohesive ball. This takes about 5 to 10 minutes. Once your ball is formed, touch it. If it feels too sticky, add a few more tablespoons of flour. If it looks dry and crumbly, you may need to add a few more tablespoons of water. The dough is just right when you press into it and it doesn’t leave any traces on your hand.
When you dough is ready, brush the ball lightly with olive oil, cover with a kitchen cloth and let sit in the bowl on your countertop for 2 hours. It should almost double in size.
Lightly flour your counter top and press the dough into shape with your hand or use a wooden dough roller. Voila! Homemade pizza dough!