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Mung Bean & Spinach Pizza with Walnut Cream | Gluten Free | Oil Free

Mung Bean & Spinach Pizza with Walnut Cream

Mung Bean & Spinach Pizza with Walnut Cream

Mung beans are packed with protein, fiber, minerals and more! This ancient legume supports digestive health and the immune system. In this recipe, we’re going to make the gluten free & oil free crust from mung beans as well as use them as a topping! Yum!



  • 1 cup of dry TruRoots sprouted mung beans
  • 3/4ths cup of water
  • 1 tsp of dill
  • 1 tsp of parsley
  • 1/4 tsp of black pepper
  • Pinch of salt

Walnut Cream

  • 1 cup of walnuts (whole or chopped – soaked for at least 1 hour)
  • 1/4th tsp of apple cider vinegar
  • 1 tbsp of lemon juice
  • 1/2 tsp of miso paste
  • 1/4th tsp of braggs liquid aminos (gluten free soy sauce)
  • 1/4th tsp of maple syrup
  • a pinch of salt.


  • 1 tbsp of pumpkin seeds
  • 1/2 cup of cooked sprouted mung beans
  • 1/2 cup of sliced zucchini
  • 3/4ths cup of spinach



  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  • In a high speed blender, blend all ingredients including the un-cooked mung beans.
  • Spread batter on parchment paper in a circle shape creating a thin crust pizza.
  • Bake for 15 to 20 minutes or until crust is dry and crispy. (Note: Don’t pile on cream and ingredients until the crust has fully baked. This will prevent it from becoming wet in the middle.)
Forming the crust before it goes into the oven

Walnut Cream

  • Drain pre-soaked walnuts and combine in a blender with all other cream ingredients. Blend until smooth.
  • Spread on top of crust.

Final touches

  • Pile on the rest of the ingredients and bake for another 5 to 10 minutes. Serve and enjoy this extremely healthy, whole food pizza!


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