I like to cook my meals whenever I’m at home, regardless of the busy schedules. Because cooking and preparing my own food makes me happy and indeed my best way to release pressure. Tonight I made myself a gluten-free chickpea pizza topped with some leftover veggies and my favorite homemade tofunaise. This tofunaise has been one of my most loved dressing recipes as it is so easy to make and so creamy. I remember the first time I made this dressing is to pair with the kale salad and after my first bite of it, I knew that this dressing will be a frequent guest in my fridge. So here you go.
Serves one hungry person like me 😉
Ingredients:
Chickpea pizza crust:
1/2 cup chickpea flour
90ml water
1 Tbsp grounded flax seed
1 Tbsp lukewarm water
1/4 tsp cumin
salt to taste
Toppings:
1 cup chopped veggies (here I used red cabbage, green capsicum)
1/2 portobello mushroom
1 sun dried tomato
Tofunaise (see below)
1 Tbsp tahini
Radish sprouts
Tofunaise:
1 packet silken tofu (around 400g)
3 Tbsp lemon juice
2 Tbsp vinegar
2 Tbsp mustard seeds
2 heaped Tbsp nut butter or tahini
2 Tbsp nutritional yeast
1 clove garlic
salt to taste
Directions:
Tofunaise:
- Place all ingredients into a food processor and process until a smooth and creamy mixture is forms
- Set aside for later usep.s. This recipe makes more than you need for the pizza, so do feel free to save the remaining amount for future use. This sauce is perfect for making the massaged kale salad 😉
Chickpea pizza:
- Mix 1 Tbsp grounded flaxseed with 1 Tbsp lukewarm water and let it set for 5 minutes until it thickens
- Add the flax mixture to a large bowl, together with all other ingredients except water
- Keeping stirring the mixture while adding the water until no lumps can be seen
- The mixture should resemble a pancake batter and slightly pourable. If it’s too thick, add more water, 1 Tbsp at a time.
- Heat a 9 inch pan with little bit of olive oil. Then add the batter to the pan
- Use a spatula to spread the mixture evenly on the pan to form a pizza crust
- Heat for around 2 minutes, or until the surface of the crust has become slightly dry
- Carefully flip the crust and heat the other side for another 1 minute
- Remove the crust from the pan and place it on a baking tray
- Preheat oven to 200 °C
- Spread a suitable amount of tofunaise on top of the crust evenly
- Place the chopped veggies, portobello mushrooms and sun dried tomato on top
- Drizzle 1 tsp of tahini on top of everything
- Bake the pizza for 15 minutes until the portobello has soften
- Take the pizza out and drizzle the remaining tahini on it, together with the radish sprouts
- Now you made yourself a magnificent gluten-free pizza! ☺️
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