Today was one of
those days where pizza was constantly on my mind! After my 5:30 class, all I
wanted was to get home and make a delicious pizza. Now, that would’ve been
fantastic if we didn’t already have leftover cooked couscous. I always find it difficult cooking something
new knowing that I have leftovers sitting in the fridge, waiting to be used up.
Since I was in desperate need of a pizza (only a slight exaggeration), I
decided to attempt making a pizza crust with the couscous that I had. I was
expecting the dough to turn out like my quinoa flax crackers however, since
couscous is much less dense and fluffier; the dough was more like a humus
consistency. Nevertheless, I pushed forward and the pizza turned out amazing!
In a blender, blend
together one cup of whole wheat couscous and two tablespoons of egg whites
until the mixture is smooth, humus-like in consistency.
Next, line a baking
sheet with parchment paper and lightly spray with cooking spray. Using a
spatula, transfer ‘dough’ onto the parchment paper and form into a thin circle.
Bake in the oven for
25 minutes at 400oF.
Remove the crust from
the oven and evenly spread two teaspoons of pesto over the pizza. Top with one
small minced garlic clove, four tomato slices, an eighth cup of sliced red
onion, half a tablespoon of kalamata olives and one tablespoon each of light
feta and mozzarella cheese.
Return to the oven
and cook for an additional 5-8 minutes, until the cheese had melted. Remove
from the oven, cut and serve!
Personal Size Mediterranean
Pizza with Couscous Crust
Makes 1 serving
Ingredients:
1 cup Whole wheat
couscous, cooked
2 tbsp Egg whites
2 tsp Pesto
1 Small garlic clove,
minced
4 Tomato slices
1/8 cup Red onion,
sliced
½ tbsp. Kalamata
olives
1 tbsp Light feta
cheese
1 tbsp Light
mozzarella cheese
Instructions:
- Preheat oven to 400oF.
- Blend together couscous and egg whites until mixture is smooth.2. Blend together couscous and egg whites until mixture is smooth.
- Place a sheet of parchment paper on a baking sheet and spray with cooking spray.
- Using a spatula, transfer dough onto the parchment paper and form into a thin circle.
- Bake in the over for 25 minutes.
- Remove from oven and spread pesto evenly over the crust.
- Top with garlic, tomatoes, onions, olives and cheese.
- Return to oven and bake for an additional 5-8 minutes until cheese has melted.
Makes 1 serving.
Serving is approximately 325 calories.
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