This chickpea crust pizza with walnut pesto is a great, healthy grain-free option to satisfy your pizza craving. Not only is chickpea flour packed with fiber and protein, it's easier to work with compared to traditional pizza dough. Here, it is paired with a fresh walnut-basil pesto, spicy radishes, and watercress, but have fun making your own toppings!
CHICKPEA CRUST PIZZA WITH WALNUT PESTO [VEGAN, GLUTEN-FREE]
FOR THE PIZZA CRUST:
1 1/4 cups chickpea flour
1 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1/4 black pepper
1/2 teaspoon garlic powder
1/2 teaspoon oregano
FOR THE PESTO:
1 cups basil leaves
2 tablespoon olive oil
1 garlic clove
2 tablespoons walnuts
1 tablespoon lemon juice
Salt and pepper to taste
FOR THE TOPPING:
Vegan cheese slices
2 radishes, thinly sliced
1/2 avocado, sliced
1/2 cup watercress (or arugula)
Preheat the oven to 450°F.
In a bowl, mix together the chickpea flour, water, olive oil, salt, pepper, garlic powder, and oregano.
Let sit on the counter for 10 minutes.
While the batter sits, make the pesto.
Place the basil, olive oil, walnuts, lemon juice, salt, and pepper in a food processor, or in a mortar and pestle. Pulse until combined (or mash until combined).
Spray a 16-inch round baking pan with cooking spray (or rub with a bit of olive oil) and pour the batter into the pan, spreading evenly.
Place in the oven and bake for 8 minutes.
Remove from oven and spread the pesto mixture on the crust, followed by the vegan cheese. Place back in the oven for 3-6 minutes, until cheese is melted and crust is golden brown.
Remove from oven and top with radishes, avocado, and watercress. Serve immediately.