Printable Recipe
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Preheat oven to 200°Celsius
For the pizza base:
3.5 cups of gluten free flour
25g of vegan spread
1.5 cups of warm water
For the pizza sauce:
1 drained can of chickpeas (225g)
1 drained can of Haricot beans (225g)
260 g of drained sweetcorn
1 romano pepper chopped
2 chili peppers chopped
2 cloves of garlic crushed and chopped
3 shallots chopped
2 tablespoons of sesame oil
1 tablespoon of safflower oil
For the toppings:
handful of baby spinach
handful of red chard
handful of baby red leaf
Broccoli florets from 1 crown of broccoli
1/2 cup of unbleached peanuts
splash of sesame oil
splash of safflower oil
1/4 cup of sesame seeds
For the pizza base:
Mix together the gluten free flour, vegan spread and water.
Form into a dough and set aside, if it is still to crumbly add a bit more water.
After preparing the sauce come back to the base and roll out to a 12 inch circle.
Cut the excess bits of dough off so the pizza base looks perfectly round.
For the pizza sauce:
Mix the chickpeas, haricot beans, sweetcorn, Romano and chili peppers, garlic and shallots up in a food processor.
Add in the safflower and sesame oil and pulse for 1-2 minutes.
When it looks creamy pour out into a bowl.
Take the rolled out pizza base and spread the sauce evenly around.
Once the sauce is spread start to add the toppings.
First lay out the spinach, red chard and baby red leaf.
On top place the broccoli florets.
Sprinkle on the peanuts and sesame seeds.
Finish up by splashing on the sesame oil and brushing the crust
with some safflower oil.
Bake in oven for 25 minutes.
© 2009 Cooking With Dia