Hello my beautiful people!
Autumn has made its way into our lives and each day now is becoming foggier and frostier. Not that I am complaining though; I think that each season has it’s own charm and beauty about it and I particularly love autumn for the pumpkin pies, falling leaves and comfort foods.
This time of the year our bodies start to naturally crave more cooked foods. Pizza has been on my mind lately but I didn’t have the buckwheat flour to make my previous recipe. What I did find in my pantry was chickpea flour and with a bit of magic in the kitchen a chickpea pizza crust pizza was born in the oven and it was verrrryyy satisfying and crunchy. The ‘lazy’ part of this pizza was that the dough was actually a thick pancake, which I dry fried on a non-stick skillet and then used as a pizza base. So easy! I topped it with leftover tomato sauce, white creamy beans, steamed kale, sliced bell peppers, chilli peppers, paprika sauce, fresh herbs and nutritional yeast for that delicious cheesy flavour. I think it’s just a fun way of alternating how you eat your veggies, you know these ingredients could have been made into a stew…but this was more fun and tasted different!
- 1 cup chickpea flour
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 2/3 cup of water
- tomato sauce (homemade or store bought)
- selection of vegetables (I used cherry tomatoes, bell peppers, chilli peppers, steamed kale)
- fresh herbs such as basil and rocket
- nutritional yeast
- Preheat the oven to 250 degrees Celcius.
- Combine the ingredients for the crust in a bowl and mix into a thick and creamy batter.
- Heat a non-stick skillet over medium heat. You can add a teaspoon of olive oil but I prefer to make mine without any oil. Pour half of the batter and fry for about 5 minutes (or until the top of the pancake stops looking glossy, that's when you know it's ready to flip). Then flip the pancake and fry for 1 more minute.
- Repeat with the rest of the batter.
- Line a baking tray with parchment paper and lay the chickpea crusts on it. Top with tomato sauce and the vegetables and put into the oven.
- Bake for 15-20 minutes.
- Garnish with fresh herbs and a good sprinkle of nutritional yeast.
- I use cooked kale, which I steam and then squeeze out the excess water.