Chickpea Veggie Pizza With Aubergine Cheese

There is so much going on with this dish, it really is one of my favourite things at the moment. Pizza is something that is so hard to replace if you can't have certain food types but even if you can eat regular pizza, I wouldn't be shy to give this one a go as a healthier alternative! The chickpea base raises the protein content and the aubergine 'cheeze' makes it a lower fat alternative too. But what it doesn't lack is flavour so I hope you enjoy it as much as I do!

what you’ll need

(serves 2-3 - as two smaller or one very large pizza)

For the base:

  • 200g of gram flour (also known as chickpea flour)

  • 1 teaspoon of garam masala

  • 1 teaspoon of olive oil

  • 75ml of water

  • 175ml of almond milk

For the aubergine 'cheese':

  • 1 aubergine

  • 1 tablespoon of tahini

  • 2 tablespoons of nutritional yeast

For the pesto:

  • 50g of fresh basil

  • 30g of cashews

  • 4 teaspoons of olive oil

  • 1 large pinch of salt

For the toppings (mix this up if you like!):

  • 6 tablespoons of tomato puree

  • 120g of button or chestnut mushrooms

  • 1 clove or garlic

  • 1 teaspoon of olive oil

  • 50g of sun-dried tomatoes

  • 1 red pepper

  • 2 handfuls of rocket

what to do

Preheat the oven to 180c. Then start by baking the aubergine for about 30 minutes or until soft all the way through. You can also cook the red pepper at the same time, slicing it in half, removing the seeds and then baking in the oven with the aubergine.

In the mean time, you can begin preparing the base. Simply place all the ingredients in a mixing bowl and stir well until there are no lumps in the mix. Then leave to one side and continue with the other parts!

Slice the mushrooms then heat a teaspoon of olive oil in a frying pan and adding the garlic, crushed. Then fry the mushrooms until lightly browned. Remove from the heat and place to one side.

For the pesto, place all the ingredients in the food processor and blend until you get a pesto consistency (you can make it as chunky or smooth as you like!).

Once the aubergine is soft, place it in the food processor with the remaining ingredients for the 'cheese'. Then blend into a creamy, thick sauce.

In a large non-stick frying pan, heat a glug of olive oil. Then pour in the chickpea base and allow it to cook until you can remove it in one piece and place it on a baking tray or pizza dish. (Repeat this if making two pizzas!). Then it's time to start building the pizza. 

If you are using the same toppings as me, start by spreading a layer of tomato puree over the base. Then do the same with the aubergine cheese. I then add the rocket, before topping with mushrooms, grilled peppers and sun-dried tomatoes before topping with the pesto.

Then place the pizza in the oven for 15-20 minutes to cook through.

veggie pizza