Paleo Pizza Crust | Spirulina Flavored Organic Gluten Free, Dairy Free, Soy Free, Nut Free and Vegan Pizza Crust 120-200 calories per pizza crust 2 pizza crusts per package Top with fruits for a yummy treat! or fill it up with a yummy spread to have a healthy pizza treat! Perfect with grilled or fresh veggies! Great way to start off your morning with breakfast or finish the evening with dessert Stay on track with your health goals with this sweet treat! Vegan Raw Grain Free Gluten Free No Sugar Added Nut &amp; Soy Free No Preservatives 3/4 cup oil-packed sun-dried tomatoes, drained and chopped, oil reserved 2 medium leeks, thinly sliced (6 cups) 4 Spirulina Healthy Pizza Crusts 3 large eggs 1 cup low-fat ricotta cheese Preheat oven to 350F. Coat two deep-dish pie pans with cooking spray. Heat 1 Tbs. sun-dried tomato oil in skillet over medium heat. Add leeks, cover, and cook for 10 minutes, or until leeks are tender, stirring occasionally. Uncover, and cook for 5 minutes more. Place 1 Spirulina Wrawp Healthy Pizza Crust on work surface, and brush with sun-dried tomato oil. Place second Spirulina Wrawp Healthy Pizza Crust on top, and brush with more oil. Repeat with remaining Spirulina Wrawp Healthy Pizza Crusts. Press the crusts into prepared pie pans Whisk together eggs and ricotta cheese. Stir in sun-dried tomatoes and leeks. Season with salt and pepper, if desired, and spread over dressed Healthy Pizza Crust. Bake for 20 to 25 minutes, or until the filling is puffy and top is golden. 1 1/2 Tbs. olive oil, divided 6 cups red cabbage, thinly sliced cup balsamic vinegar 2 Tbs. honey 2 tsp. whole cumin seeds 1 large peeled clove garlic 1/4 tsp. salt 1 1/2 cups cooked chickpeas, or 1 15-oz. can chickpeas, drained, liquid reserved, divided 1/2 tsp. ground black pepper 4 Tbs. chopped cilantro, divided 3 Spirulina Gluten Free Pizza Crust 4 oz. chilled soft fresh goat cheese, crumbled Position the rack just below the center of the oven. Place a large rimmed baking sheet on the rack and preheat to 450F. Heat 1 Tbs. oil in a large skillet over medium heat. Add cabbage and toss to coat. Add vinegar and 1/4 cup water. Bring to simmer. Cover, and cook 15 minutes, or until cabbage is just tender. Remove from heat, stir in honey, and season with salt and pepper, if desired. Toast cumin in a small skillet over medium heat 3 to 4 minutes, or until seeds get darker and very fragrant. Cool. Grind in spice grinder or coffee grinder. Drop garlic and salt into food processor while running, and finely chop. Add 1 1/4 cups chickpeas, 1/4 cup water or reserved chickpea liquid, 1 1/2 tsp. cumin, and pepper. Blend to coarse puree. Transfer to bowl, and mix in 3 Tbs. cilantro. Brush tops of Gluten Free Pizza Crusts with remaining 1 1/2 tsp. oil. Heat heavy skillet over high heat. Add 1 crust, oiled side down, to skillet. Cook 2 minutes, or until crisp on bottom, pressing flat with spatula. Repeat with remaining crusts. Spread chickpea puree on crisp side of each Gluten Free Pizza Crust leaving 1/2-inch border. Top each with 2/3 cup red cabbage, then dot with cheese. Press remaining 1/4 cup whole chickpeas into topping. Sprinkle each pizza with large pinch of remaining 1/2 tsp. cumin. Transfer pizzas to baking sheet with spatula, and bake 6 to 8 minutes, or until toppings are heated through. Sprinkle with remaining 1 Tbs. cilantro. Hummus Bruschetta Tomato Sunflower Sprouts Spread hummus and bruschetta on top of the pizza, put tomato and sunflower sprouts on top. Ready to eat , enjoy.