Prep: 10 mins
Cooks in 10 min
Makes 3 mini pizzas
- 1 cup chickpea flour
- 1 head of broccoli
- 1 cup water
- 1 tbsp fresh herbs
- 1 tbsp olive oil
- 2 tsp BioBalance Certified Organic Moringa Powder
- 1 clove garlic
- 1/2 tsp sea salt
- 2 Tbsp BioBalance Certified Organic Virgin Coconut Oil, melted
- Tomato passata
- Vegan cheese
- Red onion
- Or whatever else you’d like!
Chop and blitz the broccoli until you achieve a couscous like texture.
Add all remaining base ingredients and blend on low until just combined.
Heat a pan on medium with 1 tablespoon of coconut oil.
Pour 1c of the mixture into the pan and spread into a nice flat circle.
Cook until you see bubbles appearing, and the mixture is dry on top (you want a crisp under and firm base before you flip).
Slide onto a plate, pop another plate on top, flip it over and slide back into the pan to cook the other side (see the video above for technique on this one!).
Add a bit more coconut oil before cooking each of the next 2 bases (1/2 tbsp for each).
Top with tomato passata, vegan cheese, and your desired veggie toppings, then pop under the grill for a few minutes until golden brown and bubbly on top.
Remove, slice, and serve!
Make it gluten-free: use a gluten-free vegan cheese.
Make it nut-free: use a nut-free vegan cheese.
Make it soy-free: use a soy-free vegan cheese.
This base is awesome as you can use whatever greens you’ve got lying around - broccoli, cauliflower, zucchini, spinach, silverbeet, cabbage.
When flipping, be careful, and use the plate method - this base is less firm/crispy than a regular base, so watch the vid and take care with the flip.
This recipe makes 3 pizzas, good for 3 people.