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!

Ingredients

Crust

• 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.

Toppings

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

Instructions

Crust

• 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.)

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!

Extras

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