Chickpeas are every vegan secret weapon. They are full of protein and fibre, plus really easy to prepare in a lot of variations. You may already have tried this simple chickpea soup.
And today I would like to introduce you to the chickpea-tomato-pizza, which needs a little more time and work than the soup but it is definitely worth it, believe me!
For 4 small pizzas you need:
- 30g dry yeast
- 100g spelt flour
- 300g chickpea flour
- 1tbs sugar
- 1tbs salt
- 5tbs olive oil
- 3 onions
- 1 bunch of basil
- 3 garlic cloves
- 50ml vegetable broth
- 500g yellow tomatoes
- 500g cherry tomatoes
- salt and pepper for the taste
Let’s start with the pizza crust first. Mix yeast, sugar, 1tbs salt and 1 cup (250ml) of warm water. Stir chickpea flour and spelt flour as well as 3tbs olive oil in a large bowl then add the yeast mixture to it and squidge well. Let prove covered for about 80 minutes in a warm place. After that squidge again, split into 4 parts and let prove for another 20 minutes.
Meanwhile chop onions and garlic in cubes and pick the basil leafs. Chop the yellow tomatoes roughly, heat the last 2tbs olive oil in a large pot then stew onions and garlic, add yellow tomatoes and half of the basil, deglaze with veggie broth, boil up and let cook for about 10 minutes.
Prepare the cherry tomatoes in cubes. Pre heat your oven to 250 degrees celsius.
Roll the4 dough pieces on a floured surface, you might need to add a lot of flour as it might be really sticky, and let rest for 5 minutes.
Spread the tomato sauce over the round flat pizza bread and top with cherry tomatoes and basil leafs.
Bake for about 10-12 minutes and taste with salt and pepper before serving.
One pizza has the following nutritional values: 615 kcal, 70g carbohydrates, 13g sugar, 23g fat, 25g protein, 17g fiber, 48% of the daily required dose of vitamin A and 70% of vitamin C.