1 part whole wheat pizza dough

1 part roasted cauliflower pesto spread*

1 part pan-roasted chickpeas**

1 part chopped wilted spinach

4 asparagus spears, cut into 1″ pieces

sprinkling of hemp seeds and nutritional yeast

Bake for 15 minutes at 475 degrees F.

* Roasted cauliflower pesto spread: Rough chop about two cups of cauliflower florets (I had five little ones) and toss with olive oil and a pinch of salt. Roast for 20 minutes at 400 degrees (toaster oven is perfect for this). Pour into a Vitamix with garlic (used the bulb from a stalk of green garlic), handful of torn basil leaves, some nutritional yeast, a few splashes of white wine vinegar, and water to get things moving and blend until bright green and creamy.

** Pan-roasted chickpeas: Minced green garlic stalk, diced tomato, and a little bit of red pepper flakes get cozy in a shallow pool of olive oil in a saute pan until the tomatoes start to disintegrate. Then dump in a can of chickpeas (drained, of course) and stir to coat. Try to get the chickpeas to toast a bit. Eventually add a splash of vinegar and some nutritional yeast, stir again, and spread out over pesto-covered pizza dough.