Chickpea Pizza
Introducing a quick, easy, and healthy recipe for busy families: My 3-Ingredient Chickpea Pizza! Packed with protein and perfect for back-to-school lunch boxes, this recipe is a hit with both kids and adults. With just three simple ingredients, you can whip up a delicious and nutritious meal in no time. Let’s get cooking!
DIETARY: VEG, EF, NF, GF
ALLERGENS: Wheat, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 8
PREP: 20 mins (+ 6 hours soaking)
COOK: 20-25 mins
EQUIPMENT: High-speed blender
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Ingredients
Adjust Servings
| 2 cups (415g) dried chickpeas | |
| 4 cups (1L) water |
Optional Add-Ins & Toppings:
| Pinch of sea salt | |
| 1 tsp (2g) garlic powder | |
| ⅓ cup (80ml) tomato passata | |
| 1 tsp (2g) oregano (optional) | |
| 1 cup (120g) grated cheese | |
| Handful green olives (optional) |
Directions
1.
Place chickpeas and water into your high-speed blender and soak for 6 hours or overnight. Add salt and garlic powder (if using) and blend at high-speed for 1 minute or until smooth and creamy.
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2.
Preheat the oven to 180°C and line a baking tray with baking paper.
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3.
Spread chickpea mousse evenly onto the baking tray to approx. 0.5-1 cm thickness. Bake for 10-15 mins.
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4.
Take out of the oven and spread the base with tomato passata and sprinkle with oregano and cheese. Top with some olives (if using).
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5.
Increase oven temperature to 200°C and bake pizza for another 10 mins or until cheese is melted.
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6.
Slice and serve warm.
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Prep tips: Pre-bake smaller bases then freeze in airtight containers to have as a quick dinner or lunch box solution.
Allergies: For a dairy-free version: Omit cheese.
Easy ingredient swaps: Use toppings of your choice.
Additional boosters: Boost your pizza with sliced vegetables such as capsicum, mushrooms, tomatoes, corn, spinach etc.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
