Summer Pizza with Grilled Vegetables, Hemp and Kalamata Olives
Summer Pizza with Grilled Vegetables, Hemp and Kalamata Olives
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 2
Chickpea flour is a great gluten-free alternative to regular flour. Try it in this recipe for a Mediterranean-style summer pizza topped with grilled veggies, olives and hemp seeds!
Ingredients
- 1 1/4 cups chickpea flour
- 3/4 cup water
- 3 tbsp olive oil, more to grease pie plate
- 1 clove garlic
- 1/2 tsp sea salt
- ground pepper, to taste
- 1/2 tsp ground cumin
- 1 zucchini
- 10 cherry tomatoes
- 1/4 cup Kalamata olives, pitted
- Some leaves fresh basil
- 1 tbsp hemp seeds
Preparation
- Slice the zucchini and cut the cherry tomatoes into halves.
- In a mixing bowl, stir together the chickpea flour, salt, pepper, ground cumin and garlic.
- In a separate bowl, mix together the water and olive oil. Slowly add it to the flour bowl while mixing continuously, stirring until the dough has become homogeneous. Use a stand mixer if you have one. Let sit for 20 minutes.
- Preheat the oven to 400°F and grease a 10" pie plate with 1 tbsp olive oil (if using smaller pie plates, divide the dough into 2, making 2 pizzas).
- Put the dough in the pie plate and press it down to spread it thinly and evenly.
- Add the zucchini, cherry tomatoes and olives, making sure to distribute them evenly. Season with pepper to taste.
- Place in preheated oven and bake for 30 minutes.
- Set the oven to broil and leave for another 5 minutes.
- Remove from oven and garnish with fresh basil, olive oil and hemp seeds.
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