Moroccan Chickpea Skillet Pizza

Serves 2

By Amie Valpone on February 19, 2016 , categorized in Dinner

This grain-free pizza from nutritionist Amie Valpone, HHC, AADP’s new cookbook Eating Clean features a blend of savory Middle Eastern flavors. Make on both your stove top and under the broiler for a pizza best enjoyed with a fork and knife.

Ingredients

  • 1 cup chickpea flour (garbanzo bean flour)
  • 1/2 tsp alunminum-free baking powder
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 cup low-sodium vegetable broth
  • 1 Tbsp extra-virgin olive oil
  • 1/4 cup tomato sauce
  • 1 cup finely chopped curly kale
  • 1/2 cup thinly sliced button mushrooms
  • 1 small scallion, very thinly sliced
  • Optional: 1/4 cup Carrot Cashew Herb Sauce
  • Crushed red pepper flakes, for garnish

Preparation

  1. In a large bowl, combine the flour, baking powder, salt, black pepper, cumin, and coriander; mix well.

  2. Slowly whisk in the broth until the mixture is as smooth as pancake batter.

  3. In a medium cast-iron skillet on the stove top, heat the oil over medium-high heat.

  4. Add the flour mixture so that it completely coats the bottom of the skillet.

  5. Cook until the bottom is golden brown, about 5 minutes, and then flip and cook on the other side until golden brown, another 3 to 4 minutes.

  6. Preheat the broiler.

  7. Add tomato sauce, using the back of a large tablespoon to coat the entire surface of the crust, except for a ½-inch around the edge. Top with the kale, mushrooms, and scallion, and then drizzle with the Carrot Cashew Herb Sauce. Place under the broiler until the kale turns crispy, 4 to 6 minutes.

  8. Sprinkle with red pepper flakes and serve warm.

Amie Valpone

Amie Valpone, HHC, AADP is the Editor-in-Chief of www.TheHealthyApple.com; she is a Manhattan Celebrity Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer, Writer and Motivational Speaker specializing in simple gluten-free, soy-free and dairy-free ‘Clean Eating’ recipes. Amie recently healed herself from a decade of chronic pain including Lyme Disease, Polycystic Ovarian Syndrome, Hypothyroidism, Adrenal Fatigue, Leaky Gut, Heavy Metals and much more exhausting thousands of doctors in the country and Mayo Clinic; she shares her story of how Clean Eating and Detox saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, organic, whole foods. Amie’s work appears on Martha Stewart, ABC News, Fox News Health, WebMD, The Huffington Post, The Food Network, Glamour Magazine, Clean Eating Magazine, SELF Magazine, Prevention Magazine, PBS and many others.

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