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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

Midweek

Spring-green chickpea pizza

By Rita Serano from Vegan For Good (published by Kyle Books) Serves2as a main | Prep25 mins| Cook20 mins| Calories929(per serving)

FOR THE PIZZA

250g (9oz) chickpea (gram) flour, sifted

1 tsp salt

1 courgette, cut lengthways into ribbons ½ a bunch of green asparagus, cut into ribbons

3 spring onions, sliced into 5mm (¼in) pieces

70g (2½oz) pitted green olives (optional)

2 tbsp pine nuts freshly ground black pepper

FOR THE PESTO SAUCE

Large bunch of basil, chopped (reserve some leaves as garnish) ½ an avocado, stoned and peeled

50g (1¾oz) pine nuts juice of ½ a lemon

1 garlic clove, finely chopped

2 tbsp nutritional yeast (optional)

1 Preheat the oven to its highest setting. Use a whisk to mix the chickpea flour with 500ml (18floz) water, salt and some pepper in a large bowl.

2 Keep stirring until no lumps remain. If you have 5 minutes to spare, set it aside – this improves the batter. Pour the mixture into a shallow baking tray (about 20x30cm (8x12in)). If the tray isn’t non-stick, line it with baking paper. Bake for 13-15 minutes until the pizza base has set.

3 Meanwhile, make the pesto in a food processor by simply mixing all the ingredients until a sauce forms. If needed, add a splash of water to keep the machine going. Taste and adjust the seasoning if needed, then pour the pesto into a bowl and set aside.

4 When the pizza base is cooked, remove it from the oven and switch on the grill to high. Spread the basil pesto over the base and scatter the remaining ingredients on top. Place under the grill for 3-5 minutes. Keep an eye on the pizza to ensure the topping ingredients do not burn.

5 Once everything is cooked it is ready to serve, garnished with the reserved basil.

1 Preheat the oven to its highest setting. Use a whisk to mix the chickpea flour with 500ml (18floz) water, salt and some pepper in a large bowl.

2 Keep stirring until no lumps remain. If you have 5 minutes to spare, set it aside – this improves the batter. Pour the mixture into a shallow baking tray (about 20x30cm (8x12in)). If the tray isn’t non-stick, line it with baking paper. Bake for 13-15 minutes until the pizza base has set.

3 Meanwhile, make the pesto in a food processor by simply mixing all the ingredients until a sauce forms. If needed, add a splash of water to keep the machine going. Taste and adjust the seasoning if needed, then pour the pesto into a bowl and set aside.

4 When the pizza base is cooked, remove it from the oven and switch on the grill to high. Spread the basil pesto over the base and scatter the remaining ingredients on top. Place under the grill for 3-5 minutes. Keep an eye on the pizza to ensure the topping ingredients do not burn.

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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.