Chickpea sunshine pizza

Want a tasty pizza that’s bursting with flavours and actually good for you? Fancy eating it in the next 30 minutes?  Then read on for the ultimate quick fix.

For the crust you’ll need –

• 1 cup of chickpea (gram) flour
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup water

For the topping –

• 1 tin of chickpeas, drained
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tbsp olive oil
• 1/2 red onion, sliced
• 1 leaf of kale, shredded
• 2 tbsp tahini
• Juice of half a lemon
• 5 tbsp balsamic vinegar

Recipe –

1. Preheat oven to 180 degrees. Put drained chickpeas into a roasting tin and sprinkle with the smoked paprika, chili powder and olive oil. Put in the oven and roast for 20 minutes.
2. While the chickpeas are roasting, chop your veggies and make your turmeric chickpea crust. Mix the dry ingredients together in a bowl with a fork to break up any lumps. Now add the water and stir until a thick paste forms. It will be thick and sticky, but spreadable. Line a baking tray and spread the paste out into a disc around 1cm thick. Pop in the oven with the chickpeas and bake for ten minutes, until firm to the touch.
3. While the crust is cooking, reduce the balsamic vinegar to a glossy sauce by heating over a medium to high heat in a small saucepan for 4 or 5 minutes.
4. When everything has finished cooking, mix your tahini with a little boiling water until it becomes a smooth, spreadable sauce. Cover the crust with the tahini sauce, shredded kale, sliced onion, roasted chickpeas and balsamic drizzle.

Vegan, gluten free and delicious