Low Carb Chickpea and Coconut Vegetable Pizza
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 80 g chickpea flour
- 30 g coconut flour
- 10 g wheat flour and / or spelled flour
- 50 g Jerusalem artichoke or cauliflower, broccoli or similar.
- 120 ml water
For the tomato sauce:
- 150 g tomatoes, puree or fresh tomatoes, chopped
For covering:
- 150 g cheese your choice or vean alternative
- Covering your choice
Print Recipe
Pin Recipe Instructions
- For the dough, cook Jerusalem artichoke or similar vegetables until soft and puree. Then stir the pureed vegetables together with the chickpea flour, coconut flour, wheat flour, baking powder, salt and water to form a thick mass. Lay out baking paper on a baking sheet and distribute the mixture evenly over it.
- Then prebake the dough in a preheated oven for about 10 minutes at 200 degrees convection until lightly golden brown.
- Carefully turn the pre-baked dough over on the baking paper, so the pizza will later be more evenly crispy on both sides. Now spread the tomato sauce on the pizza base. Then top with cheese and any other ingredients of your choice.
- My tip: goat cheese, spring onions and thinly sliced Jerusalem artichoke or sweet potatoes.
- Then bake the pizza for another 15 minutes at 200 degrees. As soon as the cheese turns lightly brown, the pizza is ready.
- Let the pizza cool down a bit, then serve.
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