• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

Chia and fennel green pizza

31st August 2016 by bos.kitchen 3 Comments

chia and fennel seed pizza crust

I’ve just realised that this is my third pizza recipe. I must really love pizza! I think what entices me the most is how adaptable it is, you don’t really need to have much in the cupboards to whip up a pizza. I always end  up chopping up more veggies than I need for toppings.

I had a craving for a green pizza this week, a herby, summery, savoury affair but with a crisp base that tastes like the real deal. This is honestly so delicious I will be making more houmous at the weekend just so I can have it again next week for lunch. The fennel seeds work really well with the garlic infused pesto. Pesto houmous is also my new favourite thing- SO GOOD.  I thoroughly recommend using marinated artichokes on top, because they are just the most delicious vegetable in the world and every pizza tastes better with more artichokes. A good thing about being vegan and asking for a pizza with no cheese when I eat out is that I get to ask for more artichokes instead. I’m all about the artichokes.

Recipe

Chia and fennel seed pizza crust

  • 1 cup gram(chickpea) flour
  • 1 cup water
  • 2 tbsp chia seeds
  • 5 tbsp water
  • 1 tbsp fennel seeds
  • Salt and pepper

Kale pesto

  • 5 large handfuls of kale
  • 2 lemons, juiced
  • 1 bunch of basil (large handful)
  • 4 garlic cloves
  • 1 cup of walnuts
  • 2 tsp Organic Burst wheatgrass (optional)
  • 1/4 cup good quality extra virgin olive oil
  • Salt

Houmous

  • 1 tin of organic chickpeas
  • 1 tbsp tahini
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1/2 tsp cumin seeds
  • 1/4 cup of water/liquid from the can of chickpeas

Kale pesto –

  1. Start by blending your garlic cloves in a food processor until finely minced.
  2. Add all other ingredients and blend until smooth.
  3. Store your kale pesto in a jar for up to four weeks in the fridge, covering with a thin layer of olive oil to keep it fresh.

Houmous –

  1. Blend garlic in a food processor until fine.
  2. Add all other ingredients and mix until smooth and creamy, adding more water/chickpea liquid a little at a time if you need to.
  3. If you want to make kale pesto houmous, simply mix equal parts houmous and kale pesto.

Chia and fennel seed crust-

  1. Preheat your oven to 180°c and line a baking tray with greaseproof paper.
  2. To make the pizza crust, mix the chia seeds with 4tbsp of water and leave to form a gel. This should take around 5 minutes.
  3. Add all dry ingredients to a medium sized mixing bowl and stir to incorporate. Now add the cup of water and the chia seed gel. Mix until it’s smooth but still quite thick, you want it to slowly drop of the spoon, like a thick paste.
  4. Spread the base over your prepared baking tray and cook for 20 minutes, until firm.
  5. Allow to cool and then top with kale pesto houmous, courgette ribbons, red onion, fresh oregano, fresh basil, marinated artichokes and sesame seeds.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Mains Tagged With: chia, chia seed, dairy free, fennel, gluten free, humous, kale, pesto, pizza, pizza crust, quick, vegan

Previous Post: « Raspberry choc chip muffins
Next Post: Chunky almond granola clusters »

Reader Interactions

Comments

  1. Tiina @myberryforest says

    1st September 2016 at 6:41 pm

    I want to dive inside this pizza 🙂 🙂 What a gorgeous creation, the colors are really beautiful!! I also love artichokes A LOT. I could eat them every day. And pizza too 😉 Lots of love <3

    Reply
    • bos.kitchen says

      5th September 2016 at 9:04 pm

      Thank you so much, Tiina, I really satisfied my green cravings with this one! It’s reassuring to know you’re an artichoke lover too, when I’m old and grey I’m just going to wear purple and eat artichokes all day long 🙂 Lots of love and I’m soon excited to try your baked cashew cheese this week xx

      Reply
  2. Klara says

    13th September 2016 at 6:21 pm

    Hi love Bo, this pizza looks aww! the color and the creation are so beautiful.
    Love Klara xx

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

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…

This is the carrot cake of dreams 🤩🥕🍰 mel This is the carrot cake of dreams 🤩🥕🍰 melt in your mouth tender, perfectly spiced and topped with the most creamy and light dairy free whipped cream frosting. I’ve totally revamped my old recipe and made 5 variations over the last week 😅 and this one surpassed them all. A decent amount of spice (crucial imo), super moist crumb and deliciously light frosting. Making it into a sheet cake rather than a loaf cake gives a much better icing to cake ratio too 😋 The best part? It comes together in minutes, the hardest part is grating the carrot! 🥕Enjoy xoxoxo

Carrot Cake

175g muscavado or light brown sugar
175ml sunflower/rapeseed oil
3 tbsp flaxseed w/6 tbsp cold water
140g grated carrot
50g raisins/sultanas
50g finely chopped walnuts
1 orange, zested
175g self raising flour
1 tsp baking soda
1 tbsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground mixed spice
1/4 tsp ground cardamom
1/2 tsp ground ginger

Topping 

110g vegan whipping cream
2 tbsp icing sugar
1 tsp vanilla extract
2 tbsp finely chopped walnuts

Preheat oven to 170•c and line a 20cm square baking tin. In a mixing bowl, mix together sugar, oil and flaxseed gel. Add in carrots, raisins, walnuts and orange zest and stir to combine. Sift in the flour, soda and spices and fold through until fully incorporated. Pour batter into tin and bake for 45-50 mins until the middle is slightly firm to the touch. Remove from the oven and allow to cool fully.
Prepare icing by whipping cream, icing sugar and vanilla with an electric whisk until thick. Spread a thick layer over the cake and sprinkle with walnuts. Chop into squares and enjoy!

#carrotcake #vegancarrotcake #vegancake #dairyfree #dairyfreebaking #dairyfreedesserts #veganbaking #vegandesserts #easyrecipe #veganrecipe #dairyfreerecipe #veganrecipes
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Facebook
  • Pinterest
 

Loading Comments...