Fun Pizza

Marlene Marckwordt

INGREDIENTS

FOR THE BASE

• 1 cup chickpea flour

• 1 cup water

• 1 tbsp olive oil or grape seed oil

FOR THE PESTO

(per pizza)

• 2-3 cloves of garlic

• ~1 tbsp olive oil

• ~1 tbsp hemp seeds

TOPPINGS

• 1/2 cup steamed or lightly fried broccoli

• Pesto (see recipe below)

• 1/2 cup slice red peppers (can be lightly glazed for few seconds in oil)

• 1/2 cup slice onions (can be lightly glazed for few seconds in oil)

• Handful of arugula

• Few olives to taste

• Optional: pieces of chicken or fish

PROCESS

PESTO:

1. Blend all ingredients together in a blender until paste-like consistency.

2. Add drops of water to help soften the mixture a bit. Make sure it is not runny

PIZZA

1. In a medium bowl, whisk chickpea flour, water, olive oil and set aside. Leave to stand for 30 minutes.

2. Add half the quantity of the homemade pesto.

3. Brush a 10" iron cast skillet with a little olive oil and bring to a medium heat. Once hot, pour all of the batter on top and spread it out evenly. Cook for about 5 minutes until it looks cooked on top, golden at the bottom, and you can easily flip it over. Flip over and cook until golden and slightly browned on both sides.

4. Spread pesto on the top side of the pizza base.

5. Add the sliced red peppers, arugula leaves, olives, and other ingredients you’d like as toppings.

Enjoy!