Hummus Pizza

Hummus Pizza 

BASE SOCCA:
1 1/2 cups garbanzo (chickpea) bean flour
1 1/2 cups water
1 T olive oil
1/2  tsp salt

HUMMUS:

1 cup cooked garbanzo beans or 1 can (rinsed and drained) 

2 Tbl olive oil 

1 tsp (1 clove) minced garlic

2 Tbl lemon juice

1/2 tsp cayenne pepper

1 Tbl Italian seasoning 

2 tsp paprika

Toppings:
1 Tomato (diced)

1/3 cup Kalamata olives (halved)

1/2 cup chopped spinach 

1/2 cucumber  (sliced and halved)
1/4 cup fresh basil (chopped)

Process: Mix all socca ingredients in a container that can be covered or has a lid. Let the mixture sit for one hour to overnight (if sitting over night put in fridge). Heat the oven to 500 degrees. Drop a tsp of coconut oil in a 9x13 inch glass baking dish and put the dish in the oven while it heats. When the oven is all warmed up to 500 degrees, pull out the dish and move it around so that the oil gets all over the bottom. Pour socca batter into the dish. It should sizzle. Bake for 6-8 minutes. The top of the socca should start to crack. If not golden and cracked, bake for up to more 4 minutes.  Remove. While the socca is baking, place all hummus ingredients into a food processor or blender, I use my Magic Bullett. Blend until smooth. Spread over socca crust and top with the fresh toppings!

Serves 2-4 people

Socca crust can be made ahead and stored without toppings and toppings can be added just before serving. Makes a FANTASTIC easy lunch! :)

TIP: Get the perfect beans every time. Take one bag of dry beans. This works for any dry beans- garbanzo, black, pinto, kidney, you name it. Rinse the beans well. Place in the bottom of a medium-large pot. Cover with water about and inch and a half above the beans. Bring water to a boil. Let boil for 2 minutes. Turn off the heat and cover the beans. Let the beans sit for an hour. After the hour, dump the water and rinse the beans. Put the beans back in the pot and add water to cover with an inch and a half more water on top again. Bring water to a boil. Simmer on medium-low for 3 hours. Dump water and rinse beans. These beans will be soft and ready to eat! DO NOT.... I repeat DO NOT salt the beans at any time during this process. It will cause a chemical reaction that will not allow them to soften. Once  the beans are fully cooked you can salt away! :)

 ♥ E

Vegan, Gluten Free, Spicy Cilantro Avocado Pizza

I seriously want to take a bath in cilantro... Is that wrong? Then I don't want to be right. 

Spicy Cilantro Avocado Pizza

Ingredients:

BASE SOCCA:
1 1/2 cups garbanzo (chickpea) bean flour
1 1/2 cups water
1 T olive oil
1/2  tsp salt

TOPPINGS:

1 onion (diced)

1 clove (1tsp) garlic minced

1 cup kale (chopped)

2 bell peppers (cut into strips)

8 oz mushrooms 

SAUCE:

2 bunches cilantro

1/4 serrano pepper seeded

1/4 cup olive oil

2 TBL lemon or lime juice

salt and pepper to taste 

AVOCADO CREAM:

1 ripe avocado 

2 Tbl non dairy milk (coconut, almond, rice)

1 Tbl lemon or lime juice

2 Tbl cilantro 

salt and pepper to taste 

Process: Mix all the socca ingredients in a container that can be covered or has a lid. Let the mixture sit for one hour to overnight (if sitting over night put in fridge). Heat the oven to 500 degrees. Drop a tsp of coconut oil in a 9x13 inch glass baking dish and put the dish in the oven while it heats. When the oven is all warmed up to 500 degrees, pull out the dish and move it around so that the oil gets all over the bottom. Pour socca batter into the dish. It should sizzle. Bake for 6-8 minutes. The top of the socca should start to crack. If not golden and cracked, bake for up to more 4 minutes.  Remove. While the crust is baking, saute the onion, garlic, pepper, mushrooms, and kale until soft. For the sauce, place all ingredients into a blender or food processor and pulse until smooth. Spread sauce over socca crust. Top with sauteed toppings. Place pizza back in the oven for 5-8 minutes. This allows the sauce to soak into the socca and the toppings to get extra crunchy. While pizza is in the oven, throw all of the ingredients for the avocado cream into the food processor or blender (don't bother cleaning it after the sauce- the cilantro will just add more flavor to the avocado cream).  Blend until smooth. Place in a plastic baggie and snip the very tip off of the corner of the baggie to create a piping bag. Once pizza is done. Remove and plate. Top with avocado cream just before serving. I served mine with a side of steamed kale. 

Serves 4-6 people. 

♥ E