Pizza Pizza Pizza!


Makes 4 mini pizzas

It’s a Pizza Party up in here! But as always, looks can be deceptive. These beauties sit on an organic chickpea flour and flaxseed base, and are loaded with a rainbow of veggies. One is topped with pesto, leeks, courgettes, ricotta and broccoli sprouts. The other is topped with homemade tomato sauce (full of veggies in itself), red onion, yellow tomatoes, courgettes and mozzarella. These pizzas can easily be made vegan since, unlike most shop bought pizzas, the main focus is on the veggies and not being smothered in cheese.

When using a flaxseed and chickpea flour base (or the “Power Flour” as it’s sometimes known), you can experiment with all different toppings, safe in the knowledge that the fundamental ingredients are nutritious and high in fibre and protein.


For the Base:

· 180g Chickpea Flour
· 2 tbsp Milled Flaxseeds
· 250 ml Water
· 1 tsp Tomato Puree
· 1 tsp Tamari
· 1 tsp Rosemary
· 1 tsp Oregano
· 1 tsp Thyme
· 1 tbsp Rapeseed Oil for frying the bases and sautéing the vegetables
· Himalayan salt
· Pepper

For the toppings


· 1 tbsp Pesto (see 2 posts back for recipe)
· ½ Courgette
· 1 Leek
· 1 tbsp Ricotta with a squeeze of lemon
· Fresh Basil leaves
· Chilli Flakes to taste (optional)
· For an optional nutritional boost, sprinkle with Broccoli Sprouts


· 1 tbsp Tomato Sauce (see “Everything-but-the-kitchen-sink Tomato Sauce” recipe to make your own, otherwise any jar of tomato sauce will do)
· ½ Courgette
· 1 Red Onion
· 1 Large Vine Tomato (I used yellow ones but any will do)
· 50g Mozzarella


· Pre heat oven to 180 degrees.
· In a bowl, add the chickpea flour, water, herbs, tomato purée, tamari and flaxseeds. Mix well so there are no lumps and chill in the fridge for at least half an hour while preparing the other vegetables.
· Slice the onions, leeks and courgettes.
· Either heat 1tsp oil in a frying pan and sauté them until they are just browning, or roast them in the oven for 20 minutes until starting to brown.
· Heat 1tsp oil in a frying pan and add ¼ of the pizza base mixture.
· Fry until brown and crispy on the bottom (approx 4 mins) and flip over to brown the other side. Once done, set aside on a wire wrack and repeat until all of the batter has been used.
· Now it’s time to start experimenting with toppings and assemble the pizza! I just gave some suggestions of combinations I like to use, but really, anything goes!
· Cook in the oven for 15 minutes.
· Once out of the oven, add some fresh basil leaves and a tiny drizzle of favourite oil (chilli or truffle go highly recommended!).
· Enjoy!

Macros for the pesto pizza

Calories — 310
Carbohydrates — 38g
Fat — 14g
Protein — 9g
Fibre — 7g
Vitamin A — 19%
Vitamin C — 18%

Macros for the tomato pizza

Calories — 322
Carbohydrates — 39g
Fat — 14g
Protein — 12g
Fibre — 9g
Vitamin A — 17%
Vitamin C — 42%

Macros for each pizza base (with no toppings)

Calories — 203
Carbohydrates — 29g
Fat — 7g
Protein — 7g

Fibre — 6g