February 9, 2023
This grain-free pizza base is cooked on the stovetop and has a wonderful texture using a delectable mix of chickpea & tapioca flours, herbs, parmesan and Nuttelex. Vegan cooks can easily tweak this recipe using vegan parmesan and vegan mayonnaise. We've opted for a super colourful salad topping but you can add any mix of leaves you love.
Chickpea Pizza Base
3 tbsp plant based Nuttelex (melted & cooled)
1 tsp dried mixed Italian herbs
Topping
3 cups salad greens washed & dried eg: radicchio, baby spinach, pea sprouts & parsley
1/2 cup thinly sliced pickled peppers (from jar)
1 tbsp Nuttelex for frying the pizza base
Vinaigrette Dressing
1 garlic clove grated or 1 teaspoon garlic powder
Tools
Making the Base
1Whisk all the pizza base ingredients together to make a batter and then set aside to rest for 30 minutes (excluding the single tablespoon of Nuttelex for frying the base)
2Get frypan hot then add the tablespoon of Nuttelex to the pan and swirl it around to coat the base. Next pour in the batter into the pan swirling this around to ensure you cover the base of the pan. Then turn heat down to medium and cover frypan with the lid and allow base to cook for 7 to 10 mins. Keep checking the base and once it looks set and is browned underneath remove lid, use a spatula the to flip the base and slide it back into the frypan to cook the other-side. Cook this for aprox. 5 mins. You can also do this top-side under the grill (for about 3 mins) to brown it. When the base is browned slide your pizza base carefully onto a cooling rack.
The Toping & Vinaigrette Dressing
1In a large bowl place olive oil, red wine vinegar, garlic, Italian herbs, mayonnaise, salt & pepper whisk to combine.
2Add the sliced onion and salad leaves to the bowl above and toss evenly.
3Slide the pizza base onto a serving board/tray and top with the dressed salad mix and then sprinkle with the parmesan shavings and top with the sliced pickled peppers.
