Pizza is one of those foods that, when done right, can be enjoyed with zero guilt. This homemade vegetarian pizza with chickpea and spelt crust is the perfect example of a well-balanced meal that’s also calorie-conscious. For a thin, high-protein and high-fiber crust, use a mix of spelt and chickpea flour. For the sauce, make our lycopene-rich tomato sauce. It’s simple, made with fresh ingredients and low in calories. Top the pizza with your favorite in-season veggies and a calorie-conscious amount of fresh mozzarella cheese. Each 11-inch (28cm) pizza has approximately 550 calories, so if you exercise regularly and have a healthy weight, you can safely eat one pizza for lunch or dinner. If you’re trying to cut down calories and lose weight, eat half the pizza with a big veggie salad for lunch and eat the other half with a veggie soup for dinner. Don’t be scared, there’s nothing wrong about eating this kind of pizza!
Homemade Vegetarian Pizza with Chickpea & Spelt Crust Recipe
Prep Time: 90 min | Cook Time: 15 min | Serves: 2 11-inch (28cm) pizzas
Chickpea & Spelt Dough:
+ 1/3 cup (85 g) warm water
+ 1 tbsp olive oil
+ 1/4 tsp sea salt
+ 1 garlic clove, thinly sliced
+ 2/3 cup (75 g) chickpea flour
+ 2/3 cup (75 g) splet flour + more for dusting
+ 1/2 tsp active dry yeast
+ 6 tbsp homemade tomato sauce
+ 1/2 small red bell pepper, cut into cubes
+ 1/2 small red onion, cut into slices
+ 2-3 mushrooms, thinly sliced
+ 10 cherry tomatoes, cut in quarters
+ 4 oz (115 g) mozzarella cheese, shredded
+ a handful basil leaves, roughly chopped
Pour 1/3 cup warm water into a small bowl, add olive oil, sea salt, garlic, flours, and yeast. Mix well with your hands until dough forms a sticky ball. Transfer to another bowl, cover with plastic wrap and let the dough rise in a warm area until doubled in volume, about 1 hour. While you wait for the dough to rise, prepare the tomato sauce and chop the veggies.
Once the dough has doubled in size, preheat oven to 480ºF / 250ºC, place the dough on a flour-dusted surface and knead it around a bit to push the air out. Divide the dough into 2 small balls and roll them with a rolling pin into thin rough circles. Spoon 3 tbsp of tomato sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Add the pepper, onion, mushrooms, cherry tomatoes and mozzarella cheese on top, place in the oven, reduce the heat to 430ºF / 220ºC and let bake for about 15 minutes until the crust is golden-brown.
Remove the pizza from the oven, let cool for about 5 minutes, sprinkle with basil leaves, slice and serve. Enjoy!