I found this recipe in the paper and already my brain is running with tweaks that will make it vegan friendly. They use pizza dough in the recipe and I started with a cauliflower crust. ( A thin Gluten Free crust would be amazing too!!) This is one of those meals that kids might turn their noses up so pull out the fish sticks and chicken nuggets and get ready for a tasty grown up fun dish that will make Friday night rock. Add a little glass (or a big one) of wine and you have a night’s out dinner in the comfort of your home. You will be Oooing and Ahhing so much, your little ones are gonna want a bite, Get ready to share.
preheat over to 500
Large bowl: stir together..
1 15 oz. can of drained and rinsed cannellini or Great Northern white beans
1/4 cup sliced pickled pepperoncini (6-8 peppers) and 2 Tbl. of brine
2 Tbl. olive oil
season with salt and pepper
Place your Gluten free pizza crust on a parchment lined baking sheet
Sprinkle 1/2 c. Parmesan over the dough. cook till golden brown (10-12 minutes)
Add 3-5 oz. baby arugula to the bean mixture and stir gently to combine. Top pizza with the salad, plus more grated or shaved Parmesan.
Side note: Chao shredded cheese is Dairy Free and is creamy and so good. It’s my favorite substitute so far. I would use this in place of Parmesan. If you don’t have a dairy issue, GO FOR THE PARM!!! 🙂
