Chickpea Pizza With Herb Pesto
Try this Chickpea Pizza With Herb Pesto recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/4 cup water
- pinch of salt
- 1 clove of garlic
- juice of 1 lemon
- 300 ml water
- 1/2 cup raw walnuts
- 1 cup chickpea flour
- 1/2 tsp chilli paste
- 3/4 cup mixed baby kale leaves basil, and other herbs/greens as desired
- use your favourite toppings! i used olives artichokes, basil, brahmi, purslane and chickpeas.
- Carbohydrate 69.5539500547435 g
- Cholesterol 0 mg
- Fat 20.535300006334 g
- Fiber 13.5365001868637 g
- Protein 28.2166000211987 g
- Saturated Fat 2.00141000065613 g
- Serving Size 1 1 pizza (264g)
- Sodium 236.650916013527 mg
- Sugar 56.0174498678798 g
- Trans Fat 2.28674500142965 g
- Calories 570 calories
Whisk or blend all base ingredients until smooth.Preheat a frying pan, grease with some olive oil if needed.Pour into half the batter and spread into a circle with the back of a spoon.Fry for 3-4 mins, flip, and fry for a further 2 minutes.Remove from heat and repeat with remaining batter (you will end up with 2 pizza bases).Meanwhile, blend pesto ingredients until broken down or smooth.Spread the pesto on both the pizzas.Top with your favourite toppings and serve immediately, or you may optionally bake for 5-10 minutes to cook the toppings, if desired.
