Chickpea Flatbread Pizza
Chickpea flatbread pizza base with pesto, rocket, olives and sun-dried tomato
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Spatula
- Frying pan - non stick
- Serving platter
Ingredients
For the chickpea flatbread pizza base
- 90 g Chickpea flour
- 200 ml Water - filtered (warm)
- 10 ml Olive oil
- 1 teaspoon Baking powder
- 1 teaspoon Nutritional yeast
- 1 teaspoon Sea salt
To cook the flatbread pizza base
- 20 ml Olive oil
Sun-dried tomato tapenade
- 100 g Tomato- sun dried
- 100 g Tomato - cherry
- 10 ml Olive oil
- 1 teaspoon Nutritional yeast (optional )
Flatbread Pizza Garnish
- 60 g Cashew mozzarella (sliced )
- 20 g Red onion (sliced)
- ½ each Avocado (sliced or diced)
- 20 g Tomato- sun dried (diced)
- 40 g Tomato - cherry
- 20 g Black olives (diced)
- 10 g Rocket (washed)
- 10 g Pumpkin seeds
Method
Make the chickpea flatbread base
- Add the chickpea flour, sea salt, baking powder and nutritional yeast to a mixing bowl. Whisk well to combine and remove any lumps.90 g Chickpea flour, 1 teaspoon Baking powder, 1 teaspoon Sea salt, 1 teaspoon Nutritional yeast
- Pour in the warm filtered water and olive oil, then whisk until you have a smooth batter. Leave the batter to rest for at least 20 minutes, or longer if time allows. This helps the chickpea flour hydrate and improves the texture of the flatbread.200 ml Water - filtered, 10 ml Olive oil
Make the sun-dried tomato tapenade
- Add the sun-dried tomatoes, cherry tomatoes, olive oil and nutritional yeast to a food processor.100 g Tomato- sun dried, 100 g Tomato - cherry, 10 ml Olive oil , 1 teaspoon Nutritional yeast
- Blend until finely chopped and combined, stopping once or twice to scrape down the sides of the bowl. Add a little extra olive oil if the mixture is too dry. The texture should be spreadable but still rustic.
Cook the chickpea flatbread base
- Preheat the grill/broiler with an oven-safe non-stick frying pan or skillet placed about 20 cm from the heat source.
- Once the pan is hot, carefully remove it from the oven and add the olive oil. Swirl the pan so the oil coats the base evenly.20 ml Olive oil
- Pour in the chickpea batter and return the pan to the grill/broiler. Cook for 5–8 minutes, or until the socca is set, golden around the edges and beginning to pull away from the sides of the pan.
- Remove the pan from the oven and turn off the grill/broiler. Set the oven to 200°C.
Finish and garnish the pizza
- Brush or drizzle the top of the socca with a little olive oil.
- Add the cashew mozzarella, olives, red onion, cherry tomatoes and diced sun-dried tomatoes.60 g Cashew mozzarella, 20 g Red onion, 40 g Tomato - cherry
- Return the skillet to the oven and bake for 5–6 minutes, until the cheese softens slightly and the socca is crisp around the edges.
- Remove from the oven and garnish with sun-dried tomato tapenade, olives, sliced avocado, fresh rocket and pumpkin seeds.½ each Avocado, 20 g Black olives, 10 g Rocket, 10 g Pumpkin seeds, 20 g Tomato- sun dried
- Slice and serve warm. Crispy edges, creamy toppings, no soggy pizza drama.
Recipe Notes
Serving suggestions:
- Try adding some Pumpkin Seed Pesto on top just before serving
Nutrition Facts
Serving: 100gCalories: 140kcalCarbohydrates: 17gProtein: 6gFat: 7gSodium: 357mgPotassium: 728mgFiber: 4gSugar: 7gVitamin A: 261IUVitamin B1: 0.1mgVitamin B2: 0.1mgVitamin B3: 2mgVitamin B5: 0.4mgVitamin B6: 0.1mgVitamin C: 10mgVitamin E: 1mgVitamin K: 12µgCalcium: 51mgCopper: 0.4mgFolate: 64µgIron: 2mgManganese: 1mgMagnesium: 58mgPhosphorus: 145mgSelenium: 2µgZinc: 1mg
