Mini Turmeric Chickpea Crust Pizzas Loaded with Veggies
These mini chickpea crust pizzas are savory and crispy and delicious, and on top go a flavorful spinach pesto along with fresh avocados and cherry tomatoes.
Servings: 10 mini pizzas
Ingredients
For the chickpea crust:
- 2 cups chickpeas
- 1 cup chickpea brine or aquafaba (if you cook the chickpeas instead of using canned, use the cooking liquid)
- ¼ cup brown rice or white rice flour
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- ½ teaspoon turmeric
- ½ teaspoon red pepper flakes
- Salt to taste
For the spinach pesto:
- 12 ounces frozen spinach
- ¼ cup raw cashews
- 3 cloves garlic, chopped
- ½ teaspoon red pepper flakes
- 2 tablespoon nutritional yeast (optional)
- Salt to taste
For topping:
- 15 cherry tomatoes, sliced
- 2 avocados, diced
Instructions
- Make the chickpea crust:
- Place the chickpeas and all other ingredients except the rice flour in a blender, and blend into a smooth paste.
- Add the rice flour and whisk it in. The batter will be like a very thick pancake batter.
- Heat a griddle and spray with some cooking spray. Wait until the griddle is very hot. Pour ¼ cup of the batter in the center and tease if needed to form a circle.
- Let the bottom brown thoroughly. When the sides and top appear dry, flip over and cook until browned. The pancakes feel a little delicate at this stage so handle carefully. They will firm up as they stand.
Make the pesto:
- Place the frozen spinach in a microwave safe bowl and microwave for 5 minutes.
- Place the spinach in a food processor with all other ingredients and process into a coarse paste. If you wish, you can add a tablespoon of extra virgin olive oil, but you can also keep this fully fat-free.
Assemble the mini pizzas:
- Place the pancakes on a baking sheet, slather on some pesto, and pop them under a broiler for five minutes.
- Slather on the pesto and pile on the cherry tomatoes and avocados.