This chickpea pizza was a spontaneous creation after I spent the afternoon with my Pop for his 75th birthday (happy birthday Pop!). If you read my vegan meal plan from the weekend, you’ll know I had planned to make pizza inspired by The Awesome Green. I was going to use my lentil pizza crust, simply because I love that crust. But this afternoon, I opened my cupboard and there was like, no red lentils. A quarter of a cup, if that.
I actually had a bit of a breakdown. It felt like the end of the world. No lentils! What am I going to do now?! I had 3 hungry kids, 1 hungry husband, and I was pretty hungry. I had no time to make a dough with flour and yeast. I was hungry. My plans were foiled. What a disaster! After I stopped freaking out, I reassessed what I had in the pantry, and remembered I made some chickpea flour earlier in the week. Then I remembered I could make a pizza quite similar to the lentil crust but with chickpea flour! Problem solved :D
Chickpea pizza with pesto
The topping situation was inspired by what I had growing in my garden. Basil, brahmi, baby kale and purslane all made their way onto this pizza. I’ve written about brahmi before, so if you’re not familiar with this herb, you can read this post. Something I haven’t written about here is purslane.
Purslane grows wild here. It’s everywhere. Even though we’re in the middle of a drought and the grass is all dead, the purslane is still growing wherever it may. It’s often considered as a common weed, and I am guilty of constantly weeding wild purslane out of my garden and putting it straight into my compost. Well, not today!
Purslane is a nutritious herb, containing iron, magnesium, calcium, potassium, phosphorus, copper, manganese, and vitamins A, B1, B2, B6, C, D and E. The seeds are also a really rich source of omega-3 fatty acids. Apart from being a nutritious weed, purslane also has medicinal properties. Some of it’s many uses include assisting with detoxification; eliminating intestinal worms; and relieving skin conditions such as eczema, burns and dry skin. So the next time you find purslane growing freely in your yard, don’t just weed it – try some in your salad, soup, or on pizza ;)
Of course, if you don’t feel that adventurous, you’re welcome to use any greens you like! I encourage you to use what’s locally available to YOU. If you do decide to go foraging, be certain you know what plant you are picking – there are many poisonous plants in our environment which are often mistaken for edible plants.
- 300ml water
- 1 cup chickpea flour
- Pinch of salt
- ½ tsp chilli paste
- ¾ cup mixed baby kale leaves, basil, and other herbs/greens as desired
- Pinch of salt
- ½ cup raw walnuts
- 1 clove of garlic
- Juice of 1 lemon
- ¼ cup water
- Use your favourite toppings! I used olives, artichokes, basil, brahmi, purslane and chickpeas.
- Whisk or blend all base ingredients until smooth.
- Preheat a frying pan, grease with some olive oil if needed.
- Pour into half the batter and spread into a circle with the back of a spoon.
- Fry for 3-4 mins, flip, and fry for a further 2 minutes.
- Remove from heat and repeat with remaining batter (you will end up with 2 pizza bases).
- Meanwhile, blend pesto ingredients until broken down or smooth.
- Spread the pesto on both the pizzas.
- Top with your favourite toppings and serve immediately, or you may optionally bake for 5-10 minutes to cook the toppings, if desired.
Other pizza recipes…
I love reading your comments!
- Have you ever made a frying pan pizza like this one?
- Do you enjoy foraging for wild herbs/edible weeds?