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Chickpea Pizza with Shaved Asparagus Salad

Chickpea Pizza with Shaved Asparagus Salad | @withfoodandlove

The day I got home from LA, Lindsey’s book was waiting for me. I couldn’t wait to tear through the package and devour each page. There was an abundance of quality cookbooks released this spring, and Chickpea Flour Does It All tops the list. Lindsey’s brilliant and beautiful refined taste shines through from page to page, and with every plant-powdered recipe. So far I have made this chickpea pizza, and the chickpea tzatziki dip – which I’ve been totally addicted to. Putting it on everything from avocado toast to roasted vegetables. This book should belong in everyone’s home, gluten-free or not. To win yourself a copy of Lindsey’s book click here!

Since returning home from LA, I’ve had trouble getting back into a groove. Maybe it’s because I signed up for Snapchat this week and this recent social media obsession/discovery has impacted the amount of work I am getting done. Or maybe it’s because I’m missing all those palm trees and blue skies and juice bars and smoothie bowls. Either way southern Californians have it ridiculously good with their organic/high-vibe/alkalized/ionized/plant-based nonsense {goodness} on every street corner.

Also, in LA they put salads on everything. And salads have never tasted better, particularly when placed on pizza and fries. This chickpea pizza recipe, adapted from Lindsey’s new book was the perfect thing to help ease me back into the swing of things. Gluten-free, dairy-free, naturally vegan and packed with plenty of plant-based protein. Homemade pizza has never been easier.

p.s. I’m ‘wfalsnaps’ on Snapchat. See you there!

Chickpea Pizza with Shaved Asparagus Salad | @withfoodandlove

Shaved Asparagus Salad | @withfoodandlove-salad

Chickpea Pizza with Shaved Asparagus Salad | @withfoodandlove

Chickpea Pizza with Shaved Asparagus Salad
Author: Sherrie Castellano | With Food + Love
Prep time:
Cook time:
Total time:
Serves: 2
This recipe is adapted from Lindsey’s [url href=”http://www.amazon.com/gp/product/1615193049/ref=s9_simh_gw_g14_i1_r?ie=UTF8&fpl=fresh&pf_rd_m=ATVPDKIKX0DER&pf_rd_s=desktop-1&pf_rd_r=0REWAAYJ4TJ6VE1QFX48&pf_rd_t=36701&pf_rd_p=2437869742&pf_rd_i=desktop” target=”_blank”]Chickpea Flour Does It All[/url]. The original recipe includes brown rice and sorghum flour, and arrowroot and phylum husk powder. All great things! But, I didn’t have those ingredients on hand so I modified the crust using her flatbread recipe. It is thin and crispy and really simple to throw together.
Ingredients
  • 1 cup chickpea flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons olive oil, divided
  • 1 tablespoon unsweetened almond milk
  • 2 – 3 tablespoons water
  • 1 tablespoon all purpose gluten-free flour for dusting
  • 1 tablespoon hummus
  • 2 tablespoons lemon juice, divided
  • 1/4 teaspoon garlic powder
  • 1 small bunch asparagus, sliced into ribbons
  • 2 handfuls baby kale
  • 1 tablespoon chopped chives
Instructions
  1. Preheat the oven and a pizza stone to 400 degrees.
  2. In a large bowl whisk together the chickpea flour, salt and pepper. Drizzle in 2 tablespoons olive oil {reserve the other 2} and milk and use your hands to mix together until crumbly. 1 tablespoon at a time, mix in the water and use your hands to distribute until you have a smooth, uniform dough. Knead the dough for five minutes, until soft and springy. Place under a damp dish towel for 10 minutes.
  3. Flour a flat surface. Use a rolling pin to roll the dough in a 1/8 inch circle. Transfer the dough onto the hot pizza stone. Bake for 4 minutes, flip and bake another 4 minutes.
  4. While the crust is in the oven prepare the hummus sauce and salad. Whisk together 2 tablespoons of olive oil with the hummus, 1 tablespoon lemon juice, garlic powder and a pinch of salt and pepper, and set aside.
  5. Massage the asparagus and baby kale with the remaining tablespoon of olive oil, lemon juice and a pinch of salt and pepper, and set aside.
  6. Spread the hummus sauce over the cooked crust and top with the salad and chopped chives. Slice and share with a friend.

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Thanks to the folks at The Experiment for gifting me an advance copy of Chickpea Flour Does It All! Recipe adapted and reprinted from Chickpea Flour Does It All by Lindsey S. Love, copyright © 2016, published by The Experiment.

Brandon @ Brandon's Dish

Sunday 1st of May 2016

Clean flavors and very healthy sounding. I love flatbreads and this looks delicious. Shaved asparagus is fantastic on its own.

Tricia

Wednesday 13th of April 2016

Could you use just a baking sheet if you don't have a pizza stone?

Sherrie

Wednesday 13th of April 2016

I haven't tested it, but I'm sure you could. Watch the cooking time and heat to be sure it doesn't burn. If you try it please report back, I'd love to know how it turns out! :)

Brooke @ Chocolate + Marrow

Wednesday 13th of April 2016

I am an ENORMOUS fan of putting salad on pizza. It's like basically the same as just eating a straight up salad, right? Love this beautiful creation, love your love of SoCal, but still so confused about the whole Snapchat thing. LOL ;) ;) xoxo

Sherrie

Tuesday 19th of April 2016

I can teach you! :)

Lindsey

Wednesday 13th of April 2016

this pizza looks so incredibly beautiful, sherrie! the awards in LA sounded like so much fun, and yes, restaurant out there seem to always balance the greens and salty/fried items so well on a menu! ugh, snapchat. i've had an account for months but haven't used it - for the life of me i cannot figure it out! thank you again for all this beauty, girl! xo's!

Lily | Kale & Caramel

Tuesday 12th of April 2016

I cannot WAIT to make this pizza! It was such a joy to discover chickpea flour for sweet granola—so excited to try my hand with it in the savory world. And I continue to be MAJORLY EFFING BUMMED we were not in LA at the same time. UGH. Tears. I can't wait to hear about everything.

Sherrie

Tuesday 12th of April 2016

UGH. Tell me about it!!!!

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