Buckwheat Veggie Pizza with Chickpea + Kale Pesto Sauce
This Buckwheat Veggie Pizza with Chickpea + Kale Pesto Sauce is beyond words! It comes perfectly topped over a thick, soft crust + crunchy buckwheat crust, and topped with loads of veggies and a creamy, flavorful kale-spinach pesto sauce. The perfect dinner for the family on any given day. Entirely Vegan. Gluten-Free option available.
Servings: 1 Large Pizza
Calories: 1896kcal
Ingredients
To Make the Crust:
- 1 cup organic all-purpose flour (For GF option, See Notes!)
- ½ cup organic buckwheat flour
- 1 tablespoon pure cane sugar
- 1 packet Instant Rise Yeast
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- 1 cup warm water, NOT Hot!
- 2 Tbsps extra virgin olive oil
To Make Kale-Spinach Pesto Sauce:
- 1 cup fresh kale, chopped
- ½ cup spinach, chopped
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves
- 1 tablespoon lemon juice
- pinch of sea salt + black pepper
- 1 teaspoon red pepper flakes
To Make Pizza:
- 2-3 cups oven roasted chickpeas (See Notes!)
- 1 cup spinach, chopped
- ½ cup fresh arugula, chopped
- ½ red onion, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tomatoes, diced
- 1 Jalapeno, diced
- 1 tablespoon extra virgin olive oil
- Vegan parmesan, optional
Instructions
To Make the Crust:
- Combine the warm water, pure cane sugar, and yeast to a medium bowl, whisking ingredients together. Set aside and let yeast activate.
- In a separate bowl, add buckwheat flour, organic all-purpose flour, baking powder, and sea salt, whisking together also.
- With an electric stand mixer of low, add the yeast mixture in with the extra virgin olive oil. Mix a few seconds.
- Slowly add the dry ingredients and increase speed to medium-high until fully incorporated.
- Form the dough into a ball and let it rise in a lightly oiled bowl for 30 minutes or so.
- Meanwhile, preheat the oven to 425 degrees Fahrenheit and lightly oil a large pizza pan (12-inches). **NOTE: I use the one that has perforated holes at the bottom to make crust crisp and cook through!
- Once dough has risen, gently roll out dough using a lightly floured surface and add to pizza pan. Using hands, gently spread dough out to fit entire pan and pinch edges to create a slightly elevated crust.
- Lightly brush top and edges of dough with extra virgin olive oil and bake for 15-20 minutes, until slightly crisp.
To Make Kale-Spinach Pesto Sauce:
- Add all ingredients into a blender and blend until sauce becomes creamy. **NOTE: If needed, add a bit more lemon juice or water (1 tablespoon at a time), until desired consistency is met.
To Make Pizza:
- Remove from oven and add toppings: Kale-Spinach pesto sauce (spreading it around using a spatula until crust is fully dressed), bell peppers, red onions, spinach, arugula, roasted chickpeas, jalapeños, and tomatoes. Sprinkle with a bit of sea salt and bake for another 15 minutes or until crust becomes golden brown.
- Remove from oven and let cool for 5 minutes.
- Slice, sprinkle a bit of vegan parmesan atop, and eat!
- Bon appetite!
Notes
Roasted Chickpea: Add 1 (15 oz.) can of chickpea (drained + rinsed) to a baking sheet. Season with 1 tablespoon of each: smoke paprika, dried parsley, garlic powder, red pepper flakes, and 1 tsp of cumin, black pepper, and sea salt. Toss chickpeas with seasoning until evenly covered. Add to a preheated oven on 400 degrees Fahrenheit for 10-15 minutes, tossing at the half-way point. Once crisp, remove from oven and set aside.
For Gluten-Free option: Instead of all-purpose flour, use 1 cup Gluten-Free All-Purpose Flour + 1 tablespoon psyllium husk powder.
Nutrition
Calories: 1896kcal | Carbohydrates: 272g | Protein: 60g | Fat: 70g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 44g | Sodium: 2336mg | Potassium: 2683mg | Fiber: 47g | Sugar: 42g | Vitamin A: 16156IU | Vitamin C: 358mg | Calcium: 734mg | Iron: 23mg