Created by: ImPat
Created on March 16, 2017
Categories: Pizza, Dairy, Cheese, Feta, Vegetables, Pumpkin , Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Game/Sports Day, Weeknight Meals, Oven Bake, Diabetic, Gluten-Free, Heart Healthy, Low Cholesterol, No Eggs, Vegetarian, Make it from scratch, Flour, Kosher Dairy (more)
Chickpea Base Pizza
"After a recent illness I was having a lot of trouble with my blood sugar levels and found myself having to eat no carbs which meant no bread, rice, potatoes or pasta so starting surfing the net and came up with a carb free pizza bases. Resting time for the dough has not been included in the times."
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Prep Time: 10mPT10M
Cook Time: 15-20mPT15-20M
- FOR BASE/CRUST
- 185 grams besan flour (chickpea flour, 2 cups)
- 1/2 cup water
- 1 teaspoon salt, good quality
- 2 teaspoons dried oregano
- 2 teaspoons cumin powder
- 1 tablespoon olive oil (extra virgin olive)
- 1 garlic clove, finely chopped
- FOR PIZZA TOPPING
- 225 grams hummus (1 cup)
- 500 grams pumpkin (cut into fine cubes)
- 150 grams feta cheese (crumbled)
- 1 red onion (finely sliced)
- 100 grams baby rocket (leaves, arugala)
- 1/4 cup walnuts (chopped finely)
What You Will Need
No special items needed.
In a large bowl, mix together all of the dough ingredients and then knead it into a ball, with a little extra flour, if needed.
Place it back into the bowl and cover with plastic and let to rest for 2 hours, if needed.
Roll dough flat and place the pizza on an oiled pizza stone or baking tray.
Preheat oven to 180C.
Spread pizza base with hummus, top with the pumpkin, onion, walnuts and cheese and cook in the oven at 180C for 15 to 20 minutes until the base is crisp and pumpkin is tender.
Once out of the oven, top with rocket leaves and let wilt and enjoy.
- Serving Size: 1 (733.7 g)
- Calories 1002.8
- Total Fat - 45 g
- Saturated Fat - 12.9 g
- Cholesterol - 42 mg
- Sodium - 2225 mg
- Total Carbohydrate - 115.3 g
- Dietary Fiber - 22.6 g
- Sugars - 12.9 g
- Protein - 48.5 g
- Calcium - 893.2 mg
- Iron - 11.2 mg
- Vitamin C - 28.7 mg
- Thiamin - 0.9 mg