With herbs, garlic, hearty beans, rich balsamic vinegar, and veggies, you won't even miss the wheat, meat, or dairy in this single-serving dinner. Bonus: The gluten-free fiber will keep you satisfied.
2 tablespoons whole cornmeal
2 tablespoons garbanzo bean flour
1 tablespoons ground flaxseed
1/2 tablespoon salt-free Italian herb mix
1/8 teaspoon sea salt
2 tablespoons water
Extra-virgin olive oil cooking spray
1/2 cup cannellini beans, rinsed and drained
1 tablespoon extra-virgin olive oil
2 tablespoons minced red onion
1/2 teaspoon minced garlic
3 to 4 fresh basil leaves, chopped
1/4 cup grape tomatoes, sliced
1 handful fresh organic mixed greens
1/2 tablespoon balsamic vinegar
1. Preheat oven to 350 degrees. Mix together cornmeal, garbanzo bean flour, ground flaxseed, herb mix, sea salt, and water to form a ball of dough. Spray aluminum foil with cooking spray. Press dough onto foil and pat to create a round crust (about 5 inches in diameter). Bake for 6 to 8 minutes until solid and slightly golden. Remove from oven.
2. Mash beans and mix with olive oil, onion, garlic, and basil. Spread crust with beans and top with tomatoes. Return to oven for about 10 minutes to heat through. Remove from oven, top with greens, and drizzle with balsamic vinegar.