Middle Eastern Vegan Pizza
Are you a gluten-free, vegan pizza lover? Then Healthy Kitchen foodie, Nadia’s, dairy-free pizza recipe is for you. Influenced by her Middle Eastern heritage, Nadia often uses Za’atar in her cooking, which is an ancient blend of herbs and spices. It packs in so many rich flavours into this pizza, you won’t even notice it’s missing cheese. And if cheese is a must, there are plenty of dairy-free options for you to choose from. Enjoy pizza perfection from Nadia, for a delicious healthy lifestyle.
For the base:
½ cup (80g) buckwheat flour
¼ cup (25g) ground almonds
½ tsp baking powder
¼ tsp salt
1 tbsp chia seeds
1 tbsp flora freedom, melted
1.5 tbsp water
For the topping:
3 tbsp Flora Freedom, melted
4 tbsp za’atar spice mix
3 tbsp cooked chickpeas
½ tbsp lemon juice
A pinch each of cumin, garlic powder, salt and black pepper
Extra toppings – pomegranate seeds, chopped toasted pistachios, chopped parsley
Make a ‘chia egg’ by mixing 1 tbsp chia seeds with 3 tbsp water. Leave to set for 15 minutes. This will act as a replacement for egg.
Preheat your oven to 180°C
Mix the flour, ground almonds, baking powder and salt in a bowl.
Add the melted Flora Freedom, chia egg and water.
Kneed with your hands until you have a dough that’s not too sticky or dry.
Flour your work surface and roll out the pizza base to ¼ inch in thickness. Transfer onto a baking sheet covered with parchment paper.
In a small bowl, mix together the melted Flora Freedom and za’atar. Spread evenly over the pizza base.
In another bowl, mix the chickpeas with the lemon juice and spices and sprinkle over the pizza.
Bake for 15 minutes.
Once you take it out of the oven, squeeze fresh lemon juice on top. Don’t skip this part! The gorgeous flavours of za’atar are magnified with a generous squeeze of lemon juice.
Top with chopped pistachios, pomegranates, chopped parsley and a drizzle of tahini.