Eva’s Lizza with Broccoli and Bell Pepper Salad

  • Ingredients for 2 pizzas
  • 2 Lizza Pizza Bases
  • For the hummus:
  • 250 g cooked chickpeas
  • 2 tbsp tahini
  • 2 tbsp of olive oil or a ⅓ tbsp of tahini
  • Juice of 1 lemon
  • 1 clove of garlic (peeled)
  • 1/2 tsp cumin (whole or ground)
  • 100 ml ice cold water
  • 1/2 tsp salt
  • For the broccoli and pepper salad:
  • 300 g of broccoli
  • 1 yellow paprika
  • 1 large apple pitted
  • 30 g roasted pumpkin seeds
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp mustard
  • 1 tsp maple syrup
  • salt and pepper

To Pizza


  1. Hummus: Boil or drain the chickpeas and rinse thoroughly. Peel the chickpeas.
  2. Put the olive oil, lemon juice and peeled garlic clove in the blender and mix everything until smooth. Add the chickpeas, tahini, salt and cumin and puree finely.
  3. Finally, add cold water and puree until the hummus is really fluffy, tender and creamy (approx. 3-5 minutes). If the hummus is not creamy enough, just add a little more water and puree everything again briefly.
  4. Salad: Chop all the ingredients for the salad in a food processor. Alternatively, cut the broccoli, bell pepper and apple into small pieces with a knife, mix the liquid ingredients into a dressing and season with salt and pepper. Mix everything with the pumpkin seeds.
  5. Pizza: Preheat the oven to 220 ° C top / bottom heat. Brush the Lizza pizza with hummus and top with the broccoli and pepper salad.
  6. Put in the oven for 8 minutes.
  7. Then take it out, serve and enjoy!

Ingredients for hummus spread
Ingredients for Low Carb Pizza with broccoli and bell pepper salad