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Chickpea sunshine pizza

6th January 2016 by bos.kitchen 1 Comment

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.
IMG_2119-2

Vegan, gluten free and delicious

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Filed Under: Mains

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Comments

  1. Maja says

    19th January 2016 at 12:04 pm

    Wow! A gorgeous pizza and such an easy recipe! It will be on my bucket list:-)

    Reply

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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