Chickpea Pizza With Herb Pesto

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Baby kale, mixed leaves
  • 1 clove Garlic
  • 1 Lemon, Juice of

• Condiments

  • 1/2 tsp Chilli paste

• Baking & Spices

  • 1 cup Chickpea flour
  • 2 Pinch Salt

• Nuts & Seeds

  • 1/2 cup Walnuts, raw

• Liquids

  • 359 1/4 ml Water

Found on viedelavegan.com

Description

Ingredients

• 300ml water
• 1 cup chickpea flour
• Pinch of salt
• ½ tsp chilli paste
• ¾ cup mixed baby kale leaves, basil, and other herbs/greens as desired
• Pinch of salt
• ½ cup raw walnuts
• 1 clove of garlic
• Juice of 1 lemon
• ¼ cup water
• Use your favourite toppings! I used olives, artichokes, basil, brahmi, purslane and chickpeas.

Directions

• 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.