Preheat oven to 180°C. Line a baking sheet with non-stick baking paper and lightly grease it with olive oil.

Put the chickpeas in the blender. Add garlic, baking powder, sesame seeds, turmeric, salt, olive oil and 1 dl water. Blend on high speed until it all starts to come together. Adjust salt. Now add psyllium and blend for another 10 – 15 seconds.


One note on psyllium: Adjust all seasonings and spices before adding psyllium because once you add it, the mixture starts to get really thick really fast.

Use a spoon to shape the crust into your desired size.


Bake for approx. 20 minutes, flip over and bake for another 10 minutes until crispy. Let the crust cool a bit.

Purple cashew cheese spread

Put 100 gr cashew cheese (see recipe) and all the other ingredients in a high-speed blender and process until the mixture is smooth and creamy.

Spread the cashew cheese spread on top of the chickpea pizza crust and top it with roasted blue potatoes, roasted mushrooms, roasted chickpeas, yellow and red peppers, sesame seeds …


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