New week, new PIZZA made with in-season, nutrient-packed veggies .
This pizza is simple to throw together on a weeknight. Instead of using marinara as the base, I’ve used HUMMUS made with chickpeas packed with fiber and plant protein for staying power.
I shared these last Friday on CBS WTOC Mid-Morning Live and it was a hit in the studio! Who knew that pizza could be the perfect vehicle for VEGGIES?
The BEST part of this pizza is that veggies that have been prepared for you. I used Tommy’s Superfoods which sells flash frozen vegetables at their nutritional peak. Yes, most of my clients are surprised to hear that flash frozen vegetables pack more nutrition than the fresh variety!
Frozen veggies have a shelf livfe of two years which helps cut back on food waste as well. I also love that they are seasonless meaning you can enjoy root veggies all year round! Tommy’s has been seasoned for you AND are low in sodium – something hard to achieve in the frozen food aisle.
Complete your hummus pizza with cooked veggies and you have a nutrient-packed lunch with staying power.
If you make this, be sure to share with me on Instagram!
- 1 bag Tommy’s Superfoods Food Fusion
- 1 gluten-free pizza crust
- 1 cup arugula, fresh
- 1/3 cup plain hummus
- 1/4 cup feta, crumbled
- Bake crust according to instructions on the package.
- While crust is baking, cook Tommy’s Superfoods Food Fusion over the stovetop in olive oil.
- When pizza crust is done, spread hummus in a thin layer and top with cooked Tommy’s Superfoods Food Fusion, fresh arugula and feta.
- Serve immediately.
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Sponsored by Tommy’s Superfoods.
