This healthy pizza is not only quick & easy to make but also very delicious. Perfect for those nights when you want something healthy & tasty without spending too much time making it. No regular flour, yeast or oil is necessary to make this crust. Neither do you need to let the dough rise, knead the dough or roll it. But wait, there’s more to rave: this pizza crust is crunchy on the edges and nice doughy in the middle. In my opinion, that’s all a pizza crust needs to be. Also: unlike other alternatives to regular pizza crusts, this one holds together so that you can actually eat it with your hands.
I’ve tried a lot of alternatives to wheat flour over the last few years – every idea that’s out there: from cauliflower- and quinoa- to buckwheat crusts. But chickpeas made all the difference. Chickpea flour to be precise. This pizza crust is by far the best I’ve ever made.
Once the chickpea crust is cooked in a pan (!) for a few minutes, I like layering it with tomato sauce and a few dabs of the unbelievably tasty cashew cheese. Finally, I add my favorite toppings: sautéd zucchini, sun dried tomatoes, basil and some pine nuts. To me this is exactly what Italy tastes like.
Va bene, moving on to the recipe:
This healthy pizza is not only quick & easy to make but also very delicious. Perfect for those nights when you want something healthy & tasty without spending too much time making it.
- 1 cup chickpea flour (100 g)
- 1/2-1 tbsp Italien herbs to taste
- a pinch of salt
- 2 tbsp tomato paste
- 1 tbsp oregano
- 1 small clove of garlic (or 1/4 tsp garlic powder) pressed
- 4 tbsp cashews (raw, unsalted) soaked in water for at least one hour
- 1/2-1 tbsp nutritional yeast
- 2-3 tsp lemon juice
- a pinch of salt
- a pinch of turmeric (or paprika) optional
- 1/2 small zucchini/ courgette thinly sliced and sautéd
- 1 tbsp dried tomatoes (g)
- 2 tsp pine nuts (g)
- 1 handful basil fresh
In a bowl, mix the crust ingredients together. Then add a little less than 1/2 cup of water (about 110 ml) and mix well until you have a thick batter.
Heat some oil in a pan on medium heat. Add the crust batter quickly and spread it all over the pan until layered evenly. Bake thoroughly on each side for a few minutes. Place crust on a baking sheet lined with parchment paper and set aside.
Simply add all the ingredients to a bowl and mix them together with 2 tbsp of water until smooth. Then spread the sauce on pizza crust.
Drain cashews and add to a food processor or a small blender. Add all the other ingredients and cover everything with fresh water.
Blend 2-3 minutes or until the cream has reached a gooey consistency. If necessary, add a few tbsp of water (one at a time).
Either sprinkle pizza crust or rather tomato sauce with a few dabs of the cheese or spread it out on the whole pizza.
Add all the toppings you want to be heated in the oven (in my case: everything but the basil). Place in the oven for 3-5 minutes at 400° F.
If using leafy greens or herbs like basil, add them after baking and serve immediately.
- The ingredients listed are enough for one large or two small Pizzas.
- You can buy chickpea- / garbanzo flour at most grocery stores or make your own by grinding dried (!) chickpeas/ garbanzo beans into flour
- If using salted dried tomatoes, make sure not to add too much salt (or nothing at all to the cashew cheese)