Lindsey's Chickpea Pizza with Asparagus and Pea Shoot Tangle



This Chickpea Pizza with Asparagus and Pea Shoot Tangle is a delightful and healthy twist on traditional pizza. The chickpea crust is gluten-free and packed with protein, while the fresh asparagus, pea shoots, and cherry tomatoes add vibrant flavors and colors. A touch of Parmesan and goat cheese brings a creamy richness to this delightful springtime dish.

Ingredients:
  • 1 1/2 cups chickpea flour
  • 1 1/2 cups water
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 1 bunch asparagus spears, trimmed
  • 1 cup fresh pea shoots
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup crumbled goat cheese
  • 1/4 cup red onion, thinly sliced

Instructions:

Start by heating the oven up to 450F 230C

Mix chickpea flour, water, 2 tablespoons of olive oil, salt, and pepper in a bowl with a whisk until a smooth batter forms

Spread the batter out evenly on a pizza stone or baking sheet that has been greased to make a thin crust

The crust made of chickpeas should be baked for 10 to 12 minutes, or until it gets firm and golden

Put the asparagus spears in a bowl and season them with salt and pepper

While the crust is baking, toss the asparagus with 2 tablespoons of olive oil

Put them in the oven and roast for 5 to 7 minutes, until they are soft

Place the roasted asparagus, fresh pea shoots, cherry tomatoes, grated Parmesan cheese, and crumbled goat cheese on top of the chickpea crust that you have taken off

Place the pizza back in the oven and bake for another 5 to 7 minutes, or until the cheese melts and the crust edges get golden

Put the sliced red onions on top after taking it out of the oven

Cut the pizza into pieces, serve it hot, and enjoy!


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