Pizza crusts can be topped with any number of preferred toppings. But the secret with this pizza is that it’s also protein rich! A little bit of cricket flour and your pizza is suddenly complete. Jazz it up with dried crickets for a little taste sensation.
Tip
For an added crunch and a mega boost in protein, scatter pizza with a few dry roasted crickets.
Oat Crust Pizza with Beetroot Hummus and Greens
Ingredients
- 1 cup (250 mL) whole grain oat flour
- 3 Tbsp (45 mL) cricket powder
- 2 Tbsp (30 mL) chia seeds
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) room temperature water
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 cup (250 mL) canned beets, drained and blotted dry
- 1/4 cup (60 mL) toasted chopped walnuts
- 2 Tbsp (30 mL) cricket powder
- 2 Tbsp (30 mL) tahini paste
- 2 Tbsp (30 mL) lemon juice
- 1 large garlic clove, smashed and minced
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) sea salt
Nutrition
Per serving:
- calories148
- protein6g
- fat10g
- saturated fat0g
- trans fat0g
- carbohydrates9g
- sugars1g
- fibre3g
- sodium208mg
Directions
01
Preheat oven to 375 F (190 F). Line baking sheet with parchment paper and lightly grease.
02
In food processor, combine pizza crust dry ingredients. Blend. Add water and 1 Tbsp (15 mL) oil and whirl until dough mixture comes together and forms a ball.
03
Place on lightly floured surface and, with a lightly floured rolling pin, roll dough out about 12 in (30 cm) in diameter. Place on prepared parchment-lined pan. Brush with remaining olive oil. Bake in preheated oven until crust is crisp and slightly golden, about 10 to 15 minutes.
04
Meanwhile, in blender, combine Beetroot Hummus ingredients and whirl at high speed. Scrape down sides of bowl periodically until mixture is smooth and creamy. Add a little canned beet water if needed. Spread over baked crust and scatter with toppings. Cut pizza into wedges and serve warm or at room temperature.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
