Chickpea Pizza with Dairy Free Vodka Sauce

Chickpea Pizza with Dairy Free Vodka Sauce
Print Recipe
  • Crust
  • 2 cups chickpea flour
  • ¼ cup flax meal
  • ¼ cup Extra Virgin Olive Oil plus more for skillet
  • ½ teaspoon salt
  • teaspoons oregano plus 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 *for a dairy-free version, simple leave off cheese and top with fresh basil.
  • 5 ounces nitrate and anti-biotic free pepperoni cut into 1/4 pieces (I used Applegate Farms) * You can absolutely leave this off for vegan/vegetarian
  • 2 tablespoons Optional: grated parmesan manchego or gruyere (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
  • 1 15 ounce can organic chopped tomatoes in sauce
  1. Combine all ingredients in a large mixing bowl. Whisk to incorporate.
  2. Cover loosely and allow to sit for 2 hours.
  3. Preheat oven to 375 degrees F.
  4. 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.
  5. Cook for 3-4 minutes or until the edges are golden brown and starting to curl away from the pan.
  6. Place in the oven for 10 minutes or until the top is mostly set but still soft to touch.
  7. 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.
  8. Place skillet back in the oven for another 10 minutes or until the mozzarella is bubbly and melted.
  9. Remove from oven and top with grated cheese and a sprinkle of oregano.
Dairy Free Vodka Sauce
  1. 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.
  2. Empty cashew mixture into a bowl and combine with chopped tomatoes. Season to taste.
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