Summer Pizza with Grilled Vegetables, Hemp and Kalamata Olives
Chickpea flour is a great gluten-free alternative to regular flour. Try it in this recipe for a Mediterranean-style summer pizza topped with grilled veggies, olives and hemp seeds!
1 1/4 cups chickpea flour
3/4 cup water
3 tbsp olive oil, more to grease pie plate
1 clove garlic
1/2 tsp sea salt ground pepper, to taste
1/2 tsp organic fair trade ground cumin
10 cherry tomatoes
1/4 cup Kalamata olives, pitted
Some leaves fresh basil
1 tbsp PRANA organic hemp seeds
Slice the zucchini and cut the cherry tomatoes into halves.
In a mixing bowl, stir together the chickpea flour, salt, pepper, ground cumin and garlic.
In a separate bowl, mix together the water and olive oil. Slowly add it to the flour bowl while mixing continuously, stirring until the dough has become homogeneous. Use a stand mixer if you have one. Let sit for 20 minutes.
Preheat the oven to 400°F (205°C) and grease a 10" pie plate with 1 tbsp olive oil (if using smaller pie plates, divide the dough into 2, making 2 pizzas).
Put the dough in the pie plate and press it down to spread it thinly and evenly.
Add the zucchini, cherry tomatoes and olives, making sure to distribute them evenly. Season with pepper to taste.
Place in preheated oven and bake for 30 minutes.
Set the oven to broil and leave for another 5 minutes.
Remove from oven and garnish with fresh basil, olive oil and hemp seeds.