I love this recipe for chickpea flour pizza crust. It is so easy to make, holds up well, is gluten-free, and tastes delicious. The best part is that it is so much lighter than a wheat crust so you can enjoy a lot more of it. I like to cook several crusts at once and freeze them for later. Having the frozen crust and bottled marinara sauce always on hand means any night can be pizza night. Here are two options for toppings.
Instructions:
1. Place the chickpea flour, plant-based milk, tahini, apple cider vinegar, baking powder, salt, and pepper into a blender container. Blend into a smooth batter.
2. Heat a 10-inch nonstick skillet. Pour the batter into the skillet and cook over medium heat for 20 minutes. Lift the crust using a wide spatula and flip over. Cook for 10 minutes. Transfer to a cooling rack to cool completely, about 10 minutes.
3. Preheat oven to 350°F. Line a baking sheet with parchment paper.
For Topping 1: In another skillet, cook the kale, zucchini, onions, and corn on medium-low heat for 5 to 7 minutes, until the vegetables are lightly cooked and the kale has wilted. Add 1 to 2 tablespoons of water if needed to keep the vegetables from sticking.
For Topping 2: In another skillet, cook the bell pepper, zucchini, cauliflower, and broccoli on medium-low heat for 5 to 7 minutes, until the vegetables are lightly cooked. Add 1 to 2 tablespoons of water if needed to keep the vegetables from sticking.
For both toppings: Top the crust with the marinara sauce, sautéed vegetables, and nutritional yeast. Bake in oven for 15 to 20 minutes.
For Topping 1: Garnish with fresh basil.
For Topping 2: Sprinkle with crushed red pepper.
Serve immediately.
https://www.forksoverknives.com/recipes/lotsa-vegetables-chickpea-crust-pizza/#gs.64pSQ6sClick Here For More Articles
Don't forget to opt-in to Our Healthy Living Society and get 3 free gifts while receiving the latest information on health, well-being and groundbreaking news about natural nutrition.
No comments:
Post a Comment