Ingredients
Serving: 1 large pizza or 2 medium pizzas
Chickpea Flatbread:
- 160g Chickpea Flour
- 250g Water
- 1 tbsp Olive oil
- Pinch of Salt
- Black Pepper
Chickpea Lentil Hummus:
- 250g Chickpeas, cooked
- 70g Green Lentils, cooked
- 50g Beetroot, cooked
- 2 Garlic cloves
- 10g Lemon juice
- 2 tsp Smoked Paprika
- 1 tsp Cumin
- 2 tbsp Tahini
- 1 Avocado
- Salt to taste
- Black pepper to taste
Sautéed Mushroom:
- 150g-200g Shiitake Mushrooms, diced
- 2 Garlic cloves, minced
- 1/2 tbsp Soy Sauce
- 1 tsp Dark brown sugar
- 1/2 tbsp Olive Oil
To Finish:
- 6 Yellow Cherry Tomatoes, cut in half
- A handful of Rocket Leaves
- 1 tsp Flax Seed Powder
- 1/2 tbsp Pumpkin Seeds
Directions
Chickpea flatbread
- Make your own chickpea flour by blending dried chickpeas in a high-speed blender for two or three minutes until a powdery flour forms. Strain with a sieve if there are chunks of chickpea, and reprocess in the blender.
- Blend chickpea powder with olive oil, water, salt and pepper. Cover and leave the batter to rest for about 20 mins.
- Cover a baking tray with parchment paper and spread the batter. Bake at 200°C for about 10 minutes, or until it turns into a nice golden color. You can also cook the batter on a stove by heating a non-stick frying pan with a drop of oil, then fry the batter until it is a nice golden color on both sides.
Chickpea Lentil Hummus
- In a food processor, blend cooked chickpeas, cooked green lentils and cooked beetroot together into a smooth texture.
- Add avocado and all the seasonings (garlic, lemon juice, smoked paprika, cumin, tahini, salt, black pepper) in the food processor, then blend until combined well.
Sautéed Mushroom
- In a skillet, heat up a bit of olive oil, then add garlic and cook for about 30 seconds. Add in diced shiitake mushrooms, and cook over medium heat, stirring often until they are lightly browned.
- Season with soy sauce and brown sugar, then set aside.
Finishing up
- Spread the chickpea lentil hummus on the chickpea flatbread.
- Add the sautéed mushrooms on top of the flatbread, then add the remaining garnish ingredients; rocket leaves, cherry tomatoes, pumpkin seeds and flax seed powder.
