by Georgina Shearsby Roberts
A healthier alternative to traditional pizza, made with buckwheat flour, and topped with a middle eastern inspired mix of freshly made hummus and drizzled with our tasty black tahini.
- 1 cup Chantal buckwheat flour
- ½ cup oat flour
- 1 sachet yeast
- 1 cup warm water
- 1 tsp unrefined sugar
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 1 Tbsp flax seed meal
- 1 can of Chantal chickpeas
- 3 Tbsp of Chantal tahini
- Juice of one lemon
- 1 bulb of garlic
- 1 tsp of Chantal cumin
- ½ tsp of Chantal sea salt
- ½ tsp of pepper
- ½ cup raw brazil nuts
- ¼ cup nutritional yeast
- ½ tsp garlic powder
- Cherry Tomatoes
- Chantal Black Tahini
- Sea salt and pepper
1. Preheat oven to 190 degrees Celsius.
2. Mix together yeast, sugar, and warm water in a bowl before placing leaving for 5 minutes until it becomes frothy.
3. Combine other dry ingredients in a different bowl and slowly pour in the yeast mixture while stirring continuously until it forms a ball. If it is too wet, add more flour, and if it is too dry, add more water.
4. Place the ball into a greased bowl and cover with plastic wrap in a warm place until it doubles in size (around 40 minutes).
5. Meanwhile, make the hummus and parmesan.
1. Drain and rinse the chickpeas, and save a couple of tablespoons of the chickpea liquid.
2. Place chickpeas and liquid into a food processor with the other ingredients.
3. Blend on high until smooth, scraping down the sides part way through to make sure everything is combined.
4. Place into an air tight container and store any unused hummus in the fridge.
1. Put all ingredients into a dry food processor and blitz until it forms a crumb like consistency.
1. After 40 minutes, remove the wrap and punch the dough to remove air.
2. On a floured surface knead the dough for 2-3 minutes. Then use a rolling pin to roll in into a circular shape. *
3. Place on a lined tray and a layer of hummus over top. Slice the veggies into thin rounds and arrange on top of hummus. Sprinkle a generous layer of the nut parmesan over top.
4. Bake for 25-30 minutes until the veggies are cooked and the base is lightly browned and crispy.
5. Remove from oven and top with a generous drizzle of black tahini and a crack of salt and pepper.
*If making a square pizza like the one pictured, then place the dough into the lined tray and push out the edges until it reaches the sides.