| Prep Time | 20 mins |
| Total Time | 1 hour |
| Serves | 1-2 |
Base Ingredients
1/4 cup chia
3 tbsp buckwheat flour
2 tbsp psyllium husk
1/2 tsp salt
1/2 tsp pepper
1 tsp dried mixed herbs
1 tsp dried rosemary
1 cup water
Topping Ingredients
1/4 cup tomato paste
1 cup canned chickpeas (rinsed)
1/4 medium zucchini, thinly sliced
1/2 cup pumpkin, finely chopped
2 cup mushrooms, chopped
6 cherry tomatoes, cut in half
1 cup of kale, finely chopped
10 olives, pitted and halved
1 tsp dried rosemary
1 tsp dried mixed herbs
salt and pepper to season
Pre-heat oven to 180 degrees celsius.
Line a pizza tray with baking paper.
To make the base, pour all the dry base ingredients into a large mixing bowl and stir. Add the water and continue mixing until a thick dough forms.
Spread the dough evenly over the baking paper on the pizza tray until a round base is formed. Aim for the base to be about 1cm deep.
Place the dough in the oven to bake for roughly 30-40 minutes or until it begins to firm up and brown.
Pull the base out of the oven and spread with the tomato paste.
Add all the vegetables then top with dried herbs plus salt and pepper to taste.
Place back into the oven to bake for roughly 15 minutes or until the vegetables are cooked through.
Remove from oven and allow to cool for 5 minutes before serving.
Optional additions to serve the pizza with include: nutritional yeast, vegan cheese or standard cheese if you prefer.
