|A.P.C. Alternative: Mung Bean, Cheddar, and a 2-Ingredient Pizza Sauce|
Pizza is one of my greatest foodie loves. Nothing takes the place of a fresh, wood-oven fired D.O.P slice, paper thin crust and just the right amount of char.
BUT, that doesn’t mean there’s no room in the pizza world for allergy and intolerance-friendly alternatives!
Research and human experience continues to support the fact that gluten causes inflammation in our bodies. Many people suffering from IBS, chronic fatigue, allergies and joint pain are actually gluten-intolerant, and they don’t know it. Personally, I have much more energy when gluten isn’t a mainstay in my diet.
On a mission to contribute to the gluten-free recipe world and my own pizza-loving belly, I decided to try my hand at a bean-based crust. Thankfully, I’m not the pioneer for such culinary madness, and I found this recipe to work from. I <3 her blog.
I purchased mung beans because of their notable detoxifying properties. Also high in fiber and protein, my mung-bean crust should leave you satisfied, energized and tidied up on the inside!
The toppings stayed simple, since I really wanted the flavor of the crust shine...because, well, it rocked. I was seriously blown away by how delicious this turned out to be! If you’re a normal person who doesn’t have bowls of cooked mung beans lying around, I bet any bean would work instead. I hope you experiment!
When I served this ‘za to my girlfriends, they remarked at how full they felt after two small-ish pieces! So although you don’t get an enormous pie from the recipe, a little goes a long way. More points for gluten-free magic!