Gluten-free, vegan pizza
Well this was yummy! I took that same chickpea flatbread recipe I’ve made several times now. This time I also threw in some green lentil when grinding up the garbanzos because…why not?! More nutrients, more protein and they are super high in folic acid.
I spread out the batter on a cookie sheet and baked/broiled until done. Next I made a quick pesto of walnuts, basil, garlic and olive oil and spread that on along with organic tomato paste. Top with whatever you like. I went with tomatoes, spinach, more basil, green bell peppers and spicy red peppers. Baked until greens wilted a bit. So good!