Heya my lovely steemit friends, it’s finally here! A completely vegan, gluten-free pizza that’s super easy to make. Not to mention, it’s perfectly crisp! Just the way we like our pizzas.

Instead of using regular flour I used chickpea flour for the crust. Though chickpea flour - aka gram flour, garbanzo bean flour, or besan - has been used in parts of Asia and Europe for ages, it is just recently gaining popularity as a pantry staple in the US.

Though chickpea flour is not used in Cambodian cuisine, I am so happy we found chickpea flour in my favorite shop in the capital - The Indian Spice Shop. I always feel like a little kid when we go there. Too bad it's a 3-4 hour drive from here. Think I would be there every day.

Naturally gluten-free and protein packed, chickpea flour is a healthy, plant-based, and gluten-free choice for everything from baking to frying. It is low in saturated fat, cholesterol, and sodium while being a good source of dietary fiber, magnesium, copper, folate, and manganese.

Expect so more recipes with this yummy gluten-free food in teh near future!

VEGAN PIZZA WITH CHICKPEA CRUST AND CASHEW MOZZARELLA 🍕

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INGREDIENTS (serves 2)

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For the tomato sauce

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• 1-1.5 cup homemade tomato sauce

FYI: I made a big batch of tomato sauce the other day when I was making a moussaka-style veggie bake. Check out the recipe HERE as nothing beats a homemade tomato/marinara sauce.

For the chickpea flour crust (makes 2 normal pizzas or 1 big one to share)

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• 1 cup chickpea flour
• 1/3 cup water
• 1/2 tbsp extra-virgin olive oil
• 1/2 tsp turmeric powder
• Sea salt and black pepper to taste

For the cashew cheese

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• 1 cup cashew nuts, soaked for at least 1 hour (overnight is best)
• 1/2 small lime, juice only
• 3 tbsp nutritional yeast
• Sea salt, black pepper, onion powder, garlic powder to taste
• A splash of olive oil, coconut mil, and water

Toppings

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• Sliced bell pepper
• Shredded red cabbage
• Chopped broccoli
• Sliced onion
• Black pepper to taste
• Dried oregano to taste

DIRECTIONS

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1. Preheat the oven to 180C or 355F.
2. Mix chickpea flour, water, olive oil, salt, pepper, and turmeric. Stir well until you get a smooth mixture. Unlike a regular pizza dough, the chickpea crust will be a rather liquid, yet slightly firm, pourable mixture. Add a little bit more water if to dry.
3. With a spoon or spatula, evenly spread the mixture on baking paper or silicone baking mat in a 1/2 cm to 1cm (1/4 to 1/2 inch) thick layer. Sprinkle a bit of olive oil on the baking paper or silicone mat before you spread on the dough to avoid it to stick to the paper or mat.
4. Bake the crust into the oven for about 15 min until the edges are very lightly golden. Do not overbake!
5. Meanwhile, make the cashew cheese. Blend all ingredients in a blender and set aside.
6. Remove the crust from the oven. Spread it with the homemade tomato sauce and add the cashew cheese on top of the tomato sauce layer. Top with your favorite veggies and put the pizza back into the oven. Bake for 10-15 minutes. Or until the veggies are cooked.

HAPPY SUNDAY FUNDAY!!!!

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600

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FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!

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