Being vegan and looking for good pizza recipes is challenging. Having to do so while having a gluten intolerant girlfriend makes it even harder. But and you might see if you are following this blog for a while, we aren’t afraid of challenges here.
So this recipe was born. This is a quick and yet impressive recipe that will give you a wonderful result in only 15 minutes. The crust is based on a slightly thicker chickpea omelette and instead of cheese it is topped with tahini. And the outcome? Melting goodness.
1/2 cup chickpea flour
1/2 cup water
1/2 tsp baking powder
3 medium tomatoes (or half a can diced tomatoes)
1 minced clove of garlic
basil and oregano
A few pitted olives (or any other topping you might like)
Start with making the tomato sauce. Dice the tomatoes and put them in the pot with the olive oil. sprinkle some salt and cook, covered, until the tomatoes turn to a sauce. Stir from time to time. Let the tomatoes get completely soft and the liquids to evaporate until the consistency is right. Season with the garlic and herbs and remove from the flame. In another bowl, mix the tahini with water until you get the right, thick consistency.
For the crust: place a non-stick pan over a medium flame, with a bit of olive oil in it. In a bowl mix the ingredients well, until there are no lumps left. Pour the batter into the pan and cover. After 3-4 minutes the crust is already stable, then you can flip it, place the sauce, toppings and tahini on top, and cover again.
After 3 more minutes it is ready. Slide it to a wooden board or just on it while it is still in the pan.
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