YOUR SOLIN GENERATED RECIPE
Mediterranean Chickpea and Feta Pizza
Baked high-protein flatbread topped with creamy Greek yogurt, chickpeas, and tangy feta, finished with a sprinkle of hemp hearts for a satisfying crunch.
INGREDIENTS
0.75 whole high-protein flatbread
0.5 cup non-fat Greek yogurt
0.5 cup canned chickpeas
0.75 oz feta cheese
1 tbsp nutritional yeast
0.5 tbsp hemp hearts
1 cup fresh spinach
0.25 cup cherry tomatoes
0.25 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small mixing bowl, whisk together the non-fat Greek yogurt, nutritional yeast, garlic powder, sea salt, and black pepper until the sauce is smooth and well-combined.
Place the high-protein flatbread on the prepared baking sheet and lightly brush the outer edges with the extra virgin olive oil to ensure a golden, crisp crust.
Spread the seasoned Greek yogurt mixture evenly over the base of the flatbread, leaving a half-inch border around the edges.
Layer the fresh spinach, halved cherry tomatoes, and rinsed chickpeas over the yogurt sauce.
Crumble the feta cheese over the top of the vegetables and sprinkle the entire pizza with dried oregano.
Bake for 8 to 10 minutes until the flatbread edges are crisp and the feta is slightly softened.
Remove from the oven, sprinkle the hemp hearts over the top for added protein, and slice into wedges before serving.