by Buffy Ellen
Hands up if you love pizza? I'm not sure what it is, but there's something about a flat piece of food, loaded with toppings, that never fails to hit the O for awesome button. Pizza, toast, blinis, crostini, you know what I'm talking about - somehow, they seem to satisfy those curly tastebuds every time. The problem is, most of these aforementioned holding vessels are a little less than ideal in the nutritional stakes. White wheat pizza, white toast, white flour pikelets, white French bread for crostini...Now I've got nothing wrong with white foods in general (cauli, potatoes, and white quinoa are all fabulous). And moderation in your diet is in fact a very good thing, so i hope you DO indulge in those types of foods sometimes (esp if they make you feel good inside).However, the common theme with all these bases is they’re made with flour that’s been refined, had the fibre and vitamin rich bran removed, only leaving the starchy endosperm. Great if you’re starving in the dessert and needing instant energy, not so much if you’re holed up behind a desk day after day, stressed to the max, and in need of real nutrition.
So what to do, when you're wanting something tasty to hold all your fav toppings?First solution, is to use whole grain versions of the above items whereever available. Wholemeal pizza dough, wholegrain seed-rich bread etc. Second option is to go fully left wing, and make your pizza bases out of something entirely different... which is where these Green Protein Pizzas comes in.
Don’t be scared though, you can still make these pizzas in a flash, with dinner on the table in literally 20 minutes. Not only will you save time, you’ll be packing in a tonne of vege and protein while you’re at it – before we even get to that topping part.We've made a brand new VIDEO to show you how too!So watch the vid above, and let’s dive in.
The key to these delicious Green Protein Pizzas is simple:
What I LOVE about these pizzas too, is that even if you’ve got picky kids who pull off all your well-meaning toppings, you can still rest easy knowing they’re getting a tonne of nutrients, simply by eating the base. Who can say that for regular pizza right?!
Muscle mad Moringa
Not only does this recipe contain a whole head of broccoli (in the base alone), I’ve also added the goodness of moringa, for an added protein and nutrient boost. What’s Moringa I hear you say? Moringa oleifera, otherwise known as the drumstick tree, is the newest kid on the health-block, although it's a tree which has been grown for centuries in the Himalayan foothills of India. Whilst you can’t get fresh moringa leaves here, you can source them in a dried powder from BioBalance. It has a relatively neutral taste, so is easy to add into both sweet and savoury recipes like this one.
But why would you want to use moringa in the first place?
Moringa is an incredible source of protein, containing all 20 amino acids required to create structural proteins in the body. That’s the same ‘quality’ you'll often hear people talking about when they refer to animal based proteins, as they generally contain a broader range of amino acids than individual plants. The amino acid combining theory, that said you needed to eat foods containing all amino acids at the same time (which led to people thinking animal protein was ‘higher in quality’), was in fact debunked a number of years ago, by the same researcher who originally proposed it. The body in fact has the wonderful ability to take all the amino acids from the foods we eat, and combine them itself, up to a number of days after those individual foods have been eaten. Nevertheless, having access to plant foods that contain all the aminos right in one spot, certainly makes things easy, and if you’ve been worried about ‘amino acid combining’ or protein 'quality', then adding a bit of moringa to your diet might put you at ease.
Not only is moringa protein packed (with 27g of protein per 100g, more than a steak or chicken breast), it also contains 18 times more vitamin A than carrots, 16 times more calcium than milk, 6 times more iron than spinach, 4 times more vitamin E than almonds, and 3 times more potassium than bananas.
All the more reason to add it to these pizzas!
If there's one recipe you make this month, make it this one. I guarantee you'll find it so easy and simple, it's sure to become a weekly regular for you. Especially once you can mix and match the vege you include. I've used a head of broccoli here, but cauliflower, grated zucchini, finely chopped spinach, silverbeet, or white cabbage, all work brilliantly well too.
Friends this Green Protein Pizza is so good please make it this week!
To show you how crazy easy it is (I can't show you the taste, but I promise it's out of the world), we made a brand new vid to show you how. I hope you love it!
Love to hear what you think, and how you're finding the new videos. Do you find them easier to absorb the content, to see how you could make the recipe in your own home? That's my hope, but I'd love to hear your feedback too.
And if you make these pizzas, share your goodness with me over on Instagram (tag @begoodorganics and #begoodorganics), so I can come check them out and say hello!
As always, take care. And til next week, stay happy and well.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next recipe video by signing up to my YouTube here.
Please note - if you are wanting to meet any of the specific dietary requirements above, please read my notes below the recipe.
Makes 3 pizzas, serves 3
Takes 20 minutes
Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.
Always use certified organic, local and fairly traded ingredients wherever possible
Base1 c chickpea flour1 head of broccoli 1 c water1 tbsp fresh herbs 1 tbsp olive oil2 tsp moringa powder1 clove garlic1/2 tsp sea salt
2 tbsp coconut oil
ToppingsTomato passataVegan cheeseOlive Red onionBasilOr whatever else you’d like!
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the lovely plates, linen and tableware I’ve used are from Citta Design.
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
Vegan pavlovas? Yes, the stories are TRUE! Made with a secret ingredient, and they ACTUALLY work. You would never know these are egg and dairy free. Bring on Xmas, you will be the star of the show!
The festive season is coming up, and I KNOW you want to bring the platter to the party. So, here are my 6 steps on exactly how to make one! Complete with 100% vegan home-made nut cheese too – haloumi/feta/mozzarella... it’s all here!
I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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