Not being so active these last couple of weeks (I know, sorry!) I wanted to check which recipes we posted lately. Spaghetti vegan balls, tower of falafel patties… It seems we are turning into chickpea junkies. And most probably, this is only the beginning of it, since lately I came across this great recipe which includes this versatile ingredient in a dessert! How great is that?!
For some time now, I feel that pastry and flour are not very well agreeing with my stomach. I’m not sure is it the gluten, amount of carbs or just a fact that I eat too much 🙂 Anyway, last Friday we wanted to make pizza with a twist. Instead of using regular wheat, oat or rye flour, we used chickpeas. In an electric coffee grinder we ground chickpeas into powder. In our mixing bowl we added 2 teaspoons of salt, 1 teaspoon bicarbonate soda and 2 teaspoons of caraway. With hot water we mixed about 2-3 tablespoons of grounded flax-seed and added in our bowl, and mashed it all together. Then we transferred our chickpea dough in an oiled baking pan and put it in oven, for about 30 minutes or so. Easy peasy!
While our pizza crust was baking in the oven, we sautéed two large onions, mushrooms and green olives in our cooking pan, added salt and a mixture of black and red pepper. When our crust was done, we spread ajvar on top of it and our onion-mushroom-olive mixture and returned in the oven for a few minutes more. On the other side, on a dry pan we roasted some sunflower and pumpkin seeds and then grounded them well in our food processor to top of our baked chickpea pizza.
It turned out great! The crust had some cracker feel to it, all crumbly and salty with that spicy touch of caraway. And there was so much topping to sink your teeth into! Just as we like it.
Bonus question: How do you know when have you prepared enough food? When you have leftovers for breakfast tomorrow! Sometimes I am too lazy to prepare breakfast, so I was spared for that Saturday morning! Yay! 🙂