This one is for either coeliac people out there or just people who feel in a coma after eating traditional pizza, just like me (gluten can be hard to digest for a lot of people). It is also incredibly easy to make so why not try it? 🙂
Ingredients for 1 normal-sized pizza:
For the crust:
- 1 cup of chickpea flour
- 1/2 cup of water
- 1 pinch of salt
For the filling:
- 2 handfuls of fresh kale
- 1 big handful of fresh spinach
- the juice of 1/2 lemon
- a dash of olive oil
- 3 cloves of garlic
- 1 onion
- 1 teaspoon of miso paste
- salt, pepper
- a few pieces of feta cheese
- a few cherry tomatoes to make it look pretty
- Preheat your oven to 180 to 200°C
- Start by making the crust: in a big bowl, pour the chickpea flour, the water and the pinch of salt. Mix everything together really well. Pour the mix on a piece of parchment paper, spread it evenly (a thin layer) in a pizza-shaped form, and put in the oven for 20 to 30 minutes depending on your oven. Keep an eye on it – I usually open the oven towards the end to carefully touch the dough to make sure it is crispy enough, otherwise I let it in the oven for a few more minutes.
- While the crust is cooking, wash and cut your kale and spinach into small pieces.
- Put the olive oil, miso paste, garlic and onion in a pan on a low heat. Let it cook for 3 to 4 minutes.
- Add the kale, spinach, salt and pepper. Mix everything well and let it cook for 10 minutes, mixing regularly.
- When it’s all cooked, add the lemon juice and mix one last time.
- When the crust is ready (it should be crispy!), get it out of the oven and pour the vegetables on it.
- Spread them evenly, then add the feta cheese and cherry tomatoes.