Bump-up your homemade pizza game with this nutrient-rich white Margherita pizza! The hummus-covered base is a fun and fresh alternative to traditional tomato sauce, and provides an extra helping of plant-based protein.
1 whole wheat naan (or 2 gluten-free wraps)
¼ cup hummus
½ large tomato (preferably heirloom)
2 slices of fresh mozzarella
4 basil leaves
¾ cup leafy greens (I like arugula)
Salt and pepper
Preheat the oven to 450F/230C.
Line a baking tray with aluminium foil, and place the naan/rice wraps on the tray.
Spread the hummus over the base.
Cut the tomato into thin slices, and arrange over the hummus.
Pull apart the mozzarella slices, and scatter evenly over the base.
Season the pizza with salt and pepper and slide the pizza onto the top rack of your oven.
Bake the pizza until the cheese bubbles and the crust is crispy around the edges (roughly 15 minutes).
Thinly slice the basil leaves, and sprinkle over the pizza.
Cut the pizza into slices, and top each slice with leafy greens. Bon appétit!