Banza chickpea pizza just dropped and is coming out in grocery stores across the country.
Here, health coach Koya Webb shares a healthy way to use it.
But now, youre about to see a completely different substitute taking over grocery freezers.
He is also a 2020 Well+Good Changemaker.
Koya Webb is a healthy chef, holistic health coach, and author.
She helps people transform their mental and physical health so they can live their best lives.
Brian Rudolph is the co-founder of Banza, a food company with a mission of increasing consumption of legumes by turning them into comfort foods people love. He is also a 2020 Well+Good Changemaker.
Today,Banza(known for its chickpea-based pasta and rice) launches its own chickpea pizza crust.
(Yes, you read that right.)
For each, chickpeas make up more than two-thirds of the crusts.
Pizza is right in our wheelhouse, says Banza co-founder and Well+Good ChangemakerBrian Rudolph.
We went through dozens of different recipes before we found the one that we were proud of.
Like, really good.
The crust tastes exactly how youd want it tocrispy and doughy, sans any funky bean aftertaste.
Its also sturdier than many of the cauliflower pizzas Ive tried.
Check out the recipe below so it’s possible for you to make it at home.
Brian Rudolph is the co-founder of Banza, a food company with a mission of increasing consumption of legumes by turning them into comfort foods people love. He is also a 2020 Well+Good Changemaker.
In a blender, combine the cashew nuts, garlic gloves, basil, water, and salt.
Blend until the mixture is creamy.
Wash and chop sun-dried tomatoes, mushrooms, and spinach to your desired consistency.
Be generous because veggies tend to shrink in the oven.
Bake for 15 to 20 minutes at 400F, until the crust turns golden brown.
Share your favorite pizza recipe inWell+Goods Cook With Us Facebook group.
…
Got it, you’ve been added to our email list.
