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
No Reviews
Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 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.
Mark as complete
2.
Preheat the oven to 180°C and line a baking tray with baking paper.
Mark as complete
3.
Spread chickpea mousse evenly onto the baking tray to approx. 0.5-1 cm thickness. Bake for 10-15 mins.
Mark as complete
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).
Mark as complete
5.
Increase oven temperature to 200°C and bake pizza for another 10 mins or until cheese is melted.
Mark as complete
6.
Slice and serve warm.
Mark as complete
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.
