Grain-Free Vegan Pizza
Author: Cultivator Kitchen
Serves: 2 large pizzas
- 2 cups chickpea flour
- 1 cup tapioca flour
- 2 tsps sea salt
- 2 cups water
- Vegan pesto
- Red Sauce
- Purple cabbage
- Fresh basil
- Shredded zucchini
- Cherry tomatoes
- Vegan cheese (optional)
- Place all of your crust ingredients in a blender and blend until smooth. The consistency will be like thin pancake batter.
- Pour ½ of the batter into a lightly-oiled non-stick pan heated to 350F or Med-High. Cover and let cook 5-7 minutes.
- Flip when the crust comes up easily from the pan and there are no wet or glossy spots.
- Cook an additional 5 minutes then remove to a baking sheet.
- Cook the other ½ of the batter to form the second crust.
- Once the crust is cooked, feel free to top with any sauces or veggies that you like!
- Bake in the oven at 425F for 12-13 minutes each. Bake separately to ensure an even bake.
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/grain-free-vegan-pizza/
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