Beans on a Pizza.YES, it IS a THING

People have asked me HOW I incorporate BEANS in my pizza. People have also wondered WHY I incorporate BEANS into my pizza. 

Let's start with the WHY ...

I add beans to my pizza to add nutrients. Beans provide protein, fiber, iron, folate, potassium, and magnesium and CONTAIN LITTLE TO NO trans-fat, sodium, and cholesterol. 

 

Now the HOW ...

I often take a cup of beans and give them a rough mash and layer the beans on the bottom of the crust. At this point I may add some spices to layer in additional flavors based on the other toppings I will use. 

 

Pizza with Beans ... Layers of Flavor and Texture

• After you add the layer of beans to your chosen crust, add the cheese or vegan cheese of choice
• Follow with sauteed vegetables ( I used onions, garlic, sweet potato, and oyster mushrooms)

 

• This time I added raw zucchini spirals for extra texture

 

• Top with some additional cheese

 

• Press down and bake according to crust directions

 

Teff Chili

I made a batch of Teff recently and used it in several recipes. Making the batch ahead of time is a time saver when it comes to preparing the meals.

You can use canned beans or dry beans that you have already hydrated. If you use canned beans, drain and rinse them before adding to the pot. 

Ingredients

• Olive oil ... just enough so items do not stick to the pot  
• 1/2 cup diced onion
• 6 cloves of garlic diced
• 4 cups of beans (use a combination of black, pinto, and kidney)
• 2 cups corn (I used frozen) If you use canned, drain the can before adding the corn to the pot.
• 1 can tomatoes (I used fire roasted)
• 2 carrots diced
• 1 TBSP cayenne
• 1 TBSP cumin
• 1 TBSP paprika
• 2 cups cooked teff

Instructions:

• Satue onion, garlic, and carrot in olive oil for a few minutes
• Add spices and tomatoes and stir to combine.
• Add bean, corn, and teff and stir to combine. 
• Bring to a boil. 
• Reduce to simmer, cover, and cook for about 20 minutes. 

Serving options:

• Add salt and pepper to taste 
• Gluten free bread
• Top with avocado
• Top with raw red onion
• Top with gluten free tortilla chips

White Bean Pasta

I have quite a bit of dry beans in my house as I like to cook with beans. I prefer to soak them to hydrate them rather than purchase them from a can. This allows me to control the sodium.

In this recipe I used two cups of white beans that I hydrated. You can use canned beans. If you do use canned beans, I suggest you drain and rinse the beans before adding them to the pasta.

Ingredients: (serves 2)
3 cloves of garlic
1/2 cup red onion (diced)
1 medium zucchini (diced)
1/4 cup sun dried tomatoes
2 cups beans
2 cups dry gluten free pasta





Instructions:

• Boil the water to cook the pasta 
• While the water is boiling, sautee the vegetables in a pan (I prefer el dente)
• Add the pasta to the water
• When the pasta is done, drain most of the water saving about 1/4 cup to add to the vegetables  
• Add the pasta, water, and beans to the vegetables in the pan and combine
• Stir and cook until liquid is absorbed

Sprinkle with grated Parmesan  cheese and/or fresh basil
Serve with a side of gluten free bread

Pasta with Chickpeas

I vary my diet. A gluten free diet is a medical need. I choose to make my diet healthy and limit processed foods, sugar, and salt. I do enjoy going meatless and eating vegetarian and vegan dishes. I always use dry bean that I re-hydrate ... if you buy canned beans try to purchase low sodium beans and, no matter what, rinse them before using them.

Ingredients:
I cup chickpeas
I green bell pepper
1/2 cup diced onion (I used sweet vidalia)
1/4 cup diced garlic
1 tsp mustard seed
2 tsp nutritional yeast
1 cup DRY Banza (chickpea) Pasta
Oil for the pan so the food sautees and does not stick

Directions:
Diced the onion and garlic and sautee in a pan using the oil of your choice (I used Olive Oil)
Use a mandolin to thinly slice the bell pepper
Add pepper, chickpeas, mustard seed, and nutritional yeast to the sautee pan
Boil the water then add the cup of pasta ... cook till al dente (about 3 minutes)
Add the pasta and about 1/3 cup of the water to the sautee pan
Cook until liquid evaporates.