Preparation time is 1hours 10minutes
Cook time is 25minutes
Total time is 1hours 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
For the base
- 150grams chickpea flour
- 1teaspoons mixed herb
- 3tablespoons olive oil, divded
- 1 medium red onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 1 large zucchini, thinly sliced
- 300grams tenderstem broccoli
- 1/2 medium lemon, zest and juice
- 200grams creme fraiche, reduced fat
- 200grams rocket, torn
Nutrition per serving
2100kJ / 500Cal
2100 Kilojoules or 500 Calories
24% of daily energy intake*
Protein
15.1grams
Fat
35.5grams
Carbs
28.0grams
Sugars
7.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Chickpea or gram flour makes these pizzas naturally gluten free and nutritious.
Method
Step 1 of 5
Tip the chickpea flour into a bowl with the mixed herbs and whisk to combine. Whisk in 250ml of cold water, cover with a tea towel and set aside for 1 hour.
Step 2 of 5
Heat half the oil in a large pan on medium high heat and cook the onions for 5 minutes. Add the garlic and cook for 2 minutes. Set aside.
Step 3 of 5
Brush the zucchini and broccoli with the remaining oil and half the lemon juice and cook for 4 minutes in a smoking hot griddle pan, turning halfway through. Place the creme fraiche in a bowl, add the remaining lemon juice and zest, tip in the onion and garlic and mix through.
Step 4 of 5
Pre-heat the grill to 180°C. Pour the rested batter into an oiled, large, ovenproof frying pan and swirl to coat. Cook for 2-3 minutes on medium heat, then carefully flip and cook for 2-3 more minutes until golden.
Step 5 of 5
Place the pizza base on a baking sheet, spread with the creme fraiche mix and top with the grilled vegetables. Grill for 3-4 minutes. Top with rocket and a drizzle of oil and serve.
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