Chickpea Pizza with Dairy Free Vodka Sauce
Chickpea flour creates a hearty grain-free crust that's rich in fiber and so satisfying!
Ingredients
Crust
- 2 cups chickpea flour
- ¼ cup flax meal
- ¼ cup Extra Virgin Olive Oil plus more for skillet
- ½ teaspoon salt
- 1½ teaspoons oregano plus more for topping
- 1 teaspoon dried basil
- ¼ teaspoon onion powder
- 1¼ 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 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
