Chickpea Flour Flatbread Veggie Salad Pizza with Miso-Tahini sauce

 Getting over the notoriously infectious omicron variant of the Covid-19 virus, I made this gluten-free chickpea flour flatbread pizza with veggie salad on top it. Although I was tempted to go grocery shopping for more ingredients, I managed to make up stuff with what I had at home. I didn’t want to catch another Covid virus on my recovery from it. 

Ingredients:

Crust - Chickpea flour (1 cup), himalayan salt (1/2 tsp), black pepper (1/4 tsp), dried rosemary and dill, and filtered water (1 cup).

Toppings - thinly sliced steamed rainbow carrots, thinly diced celery hearts (raw) and thinly cut red leaf lettuce.

Sauce - Tahini, almond butter powder, white miso, extra virgin olive oil, apple cider vinegar and filtered water. Sprinkles of hemp seeds and Atlantic dulce on top of everything on the pizza.

Direction:

1. Mix the crust ingredients, steamed the rainbow carrot slices, mix the sauce ingredients and set aside.

2. Preheat the oven at 450°F and stick the liberally greased (with extra virgin olive oil) cast iron skillet in the oven (while preheating). Then pour the crust mix into the skillet, and bake for 15 minutes.

It'll come out like this.

3. Place the toppings mixed with the sauce on top of the baked crust.

Red leaf lettuce first.

All toppings with sprinkles of hemp seeds and Atlantic dulce flakes.

4. Slice the pizza and serve.

It's gluten free, dairy free, egg free, sugarless, nutritious and good for you. The sliced and steamed carrots had a texture of a thinly sliced ham especially with the rich miso-tahini sauce. FYI. Of course, you don't need to think like that. It's just my impression of it. I thought about getting a firm tofu from a store, but I think this itself has chickpea, tahini, hemp seeds, etc. so it's fine for the day.  I'd make it again.