This is one of the best vegan pizzas I’ve ever made.

The appeal here is the simplicity – an easy crust, few ingredients, quick preparation.

The crust is hearty and filling (and can be used on its own as a flatbread paired with your favourite dip or nut butter), plus I loved the pop of salty flavour from the artichokes and vegan cheese. Leftovers are great the next day, too. If you have any left, that is.

Not a fan of these toppings? Use your favourites instead. And don’t limit yourself to tomato sauce, either – you can spread a pesto, olive tapenade or even hummus over the crust for a different flavour profile.

Ingredients:

For the crust:

• 1 cup chickpea flour
• 1 cup plus 2 tbsp water
• 2 tbsp olive oil
• 1/4 tsp salt

For the toppings:

• 1/2 cup crushed tomatoes
• 3 cups shredded kale, lightly steamed
• 2 large artichoke hearts (about half a can), rinsed, drained and finely chopped
• 3 tbsp Daiya havarti vegan cheese (optional)

Preparation:

1. Preheat the oven to 350 degrees F.
2. In a medium-sized bowl, mix the chickpea flour, water, olive oil and salt. Whisk well to make sure there are no lumps.
3. Line a 9-inch baking pan with parchment paper and brush with olive oil. Pour the batter into the pan and bake for 25 minutes. Remove the pan from the oven.
4. Spread the base with tomato sauce, then top with kale, artichokes and Daiya. Pop the pan back in the oven for another 15 minutes.
5. Allow the pizza to cool for a few minutes, then cut into slices and serve.