Pesto Pizza with Peppers and Mushrooms. This Chickpea Flour Pizza Crust is gluten-free, grain-free! Vegan Pesto Pizza with veggies. GF soyfree Recipe. Easily made nut-free. too
Other veggies such as sliced bell pepper sun-dried tomatosliced jalapeno, zucchini or olives
4 tbspgrated Vegan Cheeseoptional
Instructions
Pizza Crust: Mix all the dry ingredients in a bowl until well mixed.
Add 3/4 cup water and mix (use a whisk for faster mixing), Add more water to make a thick smooth batter, lump-free batter that is just a tad bit thinner than pancake batter. Cover and let it rest for at least half an hour to overnight. If keeping overnight, cover the bowl and refrigerate.
For The Crust: on Stovetop: Heat a cast-iron skillet over medium heat. When hot add a few drops of oil and spread well. Add a ladle-full of the batter. Cook for 4 to 6 minutes then uses a spatula to loosen the flatbread. If it is still sticking, let the bread cook longer and then try again. Flip.
Or bake the Pizza: Preheat the oven to 450 deg F(230 C). Place the cast-iron skillet in the oven for 20 mins. Remove the skillet carefully, drizzle oil and spread the batter on it. Bake for 10 minutes depending on the batter thickness.
Spread the pesto on the crust. Add the veggies onto the pizza. Add shredded vegan cheese if you like.
Bake the pizza at 450F(230 C) for another 6 to 8 mins. Remove from the oven. (I prefer to cook the socca on the skillet, then bake it with the toppings)
To cook the Pizza on Stovetop: Cover the skillet with a lid and cook for another 3 to 5 mins.
Add fresh herbs, microgreens greens or micro sprouts, pepper flakes, slice and serve.
Store refrigerated for about 3 days. Reheat in the oven.
Video
Notes
Store refrigerated for about 3 days. Reheat in the oven.