Healthy and quick grain-free pesto pizza recipe

Nutritional information (per serving) : 790Kcal, 29.3g protein, 53.95g fat, (pPolyunsaturated: 15.39g,mMonounsaturated: 27.13g, saturated: 5.91g), 56.32g carbohydrate

Serves 2

Ingredients 

For the base:

• 120g chickpea flour (also called gram or garbanzo bean flour) 
  
• 240ml water 
  
• 1 tablespoon olive oil 
  
• ½ teaspoon salt 
  
• ¼ teaspoon pepper 
  
• ½ teaspoon garlic powder 
  
• ½ teaspoon oregano (optional) 
  

For the Pesto: 

• 140g fresh basil  
  
• 60g nuts (brazil, walnut or pine nuts) 
  
• 1-3 cloves of garlic (depending on your taste) 
  
• 3 tablespoons nutritional yeast 
  
• ¼ teaspoon salt 
  
• 1-3 tablespoon extra virgin olive oil 
  
• Squeeze of lemon juice 
  
• 2 tablespoons water (plus more if needed) 
  

For the topping: 

• 1 handful of fresh rocket, washed  
  
• 5 basil leaves (chopped) 
  
• 50g of sundried tomatoes (halved)
  

Method: 

1. Preheat the oven to 230℃  
   
2. Sift the chickpea flour into a bowl, and combine the rest of the dry ingredients for the pizza base. Add the wet ingredients and whisk together. Leave the batter to stand for 10 minutes or so.  
   
3. Whilst the batter rests, make the pesto: put all the ingredients in a blender (or pestle and mortar) and then add the wet ingredients, mix and blend (or mash) until at the desired consistency. Add more lemon juice or water if needed 
   
4. Get an oven proof pan, lightly coat in oil (i.e. avocado oil) and warm the pan and oil on the stove. Pour the batter into the pan, and tilt the pan to make sure the batter is evenly spread across the bottom of the pan in a thin layer  
   
5. Transfer to the oven for about 5 minutes, or until the edges are becoming brown and toasted 
   
6. Remove from the oven, place on a serving dish and add toppings: pesto first, sundried tomatoes and then the basil and rocket leaves. Serve immediately 
   

Looking for more healthy treats? Why not try...

• Dairy-free, chocolate vanilla "freakshake" with raspberries

• Superfood banana bread

• Sugar-free oaty cookies