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Chickpea Pizza with Dairy Free Vodka Sauce

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Chickpea Pizza with Dairy Free Vodka Sauce

Chickpea flour creates a hearty grain-free crust that's rich in fiber and so satisfying!
Servings 2

Ingredients

Crust

  • 2 cups chickpea flour
  • ¼ cup flax meal
  • ¼ cup Extra Virgin Olive Oil plus more for skillet
  • ½ teaspoon salt
  • teaspoons oreganoplus more for topping
  • 1 teaspoon dried basil
  • ¼ teaspoon onion powder
  • cup water

For Assembly

  • 7 ounces fresh buffalo mozzarella in water dried and sliced into ¼ inch thick rounds
  • ¼ cup olives pitted and chopped
  • 5 ounces pepperoni cut into 1/4 pieces I used Applegate Farms * You can absolutely leave this off for vegan/vegetarian
  • 2 tablespoons grated parmesan, manchego or gruyere optional, I used the last because it’s my favorite. This add an extra salty bite.

Dairy Free Vodka Sauce

  • 6 cloves roasted garlic
  • 3 tablespoons tomato paste
  • ½ cup raw cashews soaked in lukewarm water overnight
  • ½ teaspoon oregano
  • 1/3-1/2 cup water
  • pinch salt
  • 15 ounce can organic chopped tomatoes in sauce

Instructions

  • Combine all ingredients in a large mixing bowl. Whisk to incorporate.
  • Cover loosely and allow to sit for 2 hours.
  • Preheat oven to 375 degrees F.
  • Heat a cast-iron skillet to medium high heat and add 3 tablespoons olive oil. Swirl to coat. When oil is shimmering, add chickpea crust batter and spread evenly with a spatula.
  • Cook for 3-4 minutes or until the edges are golden brown and starting to curl away from the pan.
  • Place in the oven for 10 minutes or until the top is mostly set but still soft to touch.
  • Remove from oven and turn heat to 450 degrees. Top crust with a generous layer of Vodka Sauce, then pepperoni pieces, then mozzarella, then olives.
  • Place skillet back in the oven for another 10 minutes or until the mozzarella is bubbly and melted.
  • Remove from oven and top with grated cheese and a sprinkle of oregano.

Dairy Free Vodka Sauce

  • Combine garlic, tomato paste, cashews, oregano and salt in a high speed blender. Add water and puree until smooth. Add more water as necessary to get the ingredients moving, but just enough.
  • Empty cashew mixture into a bowl and combine with chopped tomatoes. Season to taste.

Notes

*for a dairy-free version simply leave off cheese and top with fresh basil
Course: Appetizer, Entree, Main Course
Cuisine: American, Italian
Keyword: comfort food, Dairy Free, dairyfree, Gluten Free, glutenfree, healthy, healthy dinner, healthy recipe, healthy takeout, Vegan, Vegetarian
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