Fast food today has such as bad rep and for good reason! Most fast food places produce processed foods filled with tons of extra additives, high amounts of salt, and unhealthy fats, and other hidden chemicals which can make one sick with bloating, constipation, high blood pressure, fatigue, and the list goes on. However, at #zenonaplate I’m all about taking my favorite past time foods like pizza, pasta, and decadent desserts and making the recipes easy, quick, healthy with my fat burning mix, and of course tasty! So the good news is you don’t have to sacrifice giving up your favorite fast food dishes, but the bad news is you have make some cooking time to create a healthier but #zenonaplate fat burning version! Let’s push Papa Johns, Dominos, Pizza Hut, and Little Caesars at the back of your mind and lets think clean ingredients with the right mix to get your metabolism burning and churning. To find out how to make my Vegan and Gluten Free Chickpea Pizza Skins keep on reading…
Carbs: Potatoes and Chick Peas (Watch out for my post on potatoes)
Fiber: Chick Peas, and Potatoes
Protein: Chick Peas and there is a bit of Protein in the Potatoes
Healthy Fat: Olive Oil and Vegan Cheese
Herbs: Garlic, Oregano, And Sundried Tomatoes
#zenonaplate Chick Pea Pizza Skins (Vegan, Gluten Free)
4 Small Medium Size Potatoes (Russet brand I used organic) Slice in half before boiling
Chick Pea Mixture:
2 cloves of garlic minced
¼ cup of onion chopped
1 cup of Chick Peas /Garbanzo Beans
2 Tablespoons of olive oil for the mixture in the pan before cooking
1 Tablespoon of Date Sugar
Sundried Tomato Sauce
2 Cups of Organic Crushed Tomatoes (used a can)
3 Tablespoons of Sundried Tomato Paste
¼ cup of sundried Tomatoes-6-7
½ teaspoon of salt
¼ teaspoon of pepper
1 Tablespoon of olive oil
1 Tablespoon of Oregano
1 Tablespoon of agave light
¼ cup of chopped onions
1 cup of Cherry tomatoes sliced
½ cup of Vegan Cheese shredded
1-2 cups of spinach
1 lemon for dressing on spinach
Start with slicing the potatoes in half. Once that is done take them and put in a pot. Pour around 4-5 cups of water with the potatoes. I like to add a bit of salt and a few tablespoons of olive oil in the water while the potatoes are cooking to give it more flavor. Then turn heat on medium to high and make sure water is boiling. Then reduce the heat but keep it on medium for another 20 minutes. Check the middle of the potato with a cooking safe utensil to see if it’s soft. Once they feel soft this should be about 25 minutes around take potatoes to a strainer and run cold water. Check to see if they have cooled down. Once they have cooled down then take a spoon and scoop out part of the middle leaving enough room for some sauce and mixture. Take those scooped out middle potatoes and put on a tray. Season with salt lightly and bit of date sugar and now get ready to make thesauce mixture and chickpea mixture too. Once you finish this turn the oven on to 425 degrees Fareinheight
Combine all the ingredients in a small bowl and mix and set aside.
Chickpea Mixture: Take one cup of rinsed and drained chickpeas and set aside. Then take the onion, and garlic and add to pan that has olive oil and cook for a minute to a minute half before adding the chick peas and the date sugar with a sprinkle of salt and cook until slightly golden and put aside.
Then take a spoon and start with the sundried tomato sauce and put into the scooped out section of each potato. Then sprinke the vegan cheese, and finally take the chickpea mixture and place on top of the cheese with one to two cherry tomatoes. Pop in the oven for 4-5 minutes and then take out. Serve with a side of greens like spinach and use a lemon for the dressing and you can add olive oil or balsamic vinegar if you want.
Notes: You can replace vegan cheese with goat cheese or feta cheese if you prefer dairy.