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Chia and Fennel Green Pizza With Kale Pesto and Hummus [Vegan, Gluten-Free]

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Take your pizza to the next level with this delicious and unique Chia and Fennel Green Pizza, built on a foundation of cauliflower crust and topped with delicious veggies like zucchini and grilled, marinated artichokes. Put some kale pesto and hummus on there, and you got yourselves a winner!

Chia and Fennel Green Pizza With Kale Pesto and Hummus [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Cook Time



For the Chia and Fennel Pizza Crust:

  • 1 cup chickpea flour
  • 1 cup water
  • 2 tablespoons chia seeds
  • 5 tablespoons water
  • 1 tablespoons fennel seeds
  • Salt and pepper

For the Kale Pesto:

  • 5 large handfuls of kale
  • 2 lemons, juiced
  • 1 bunch of basil (large handful)
  • 4 garlic cloves
  • 1 cup of walnuts
  • 2 teaspoons wheatgrass (optional)
  • 1/4 cup good quality extra virgin olive oil
  • Salt

For the Hummus:

  • 1 tin of organic chickpeas
  • 1 tablespoon tahini
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1/2 teaspoon cumin seeds
  • 1/4 cup of water/liquid from the can of chickpeas


For the Chia and Fennel Pizza Crust:

  1. Preheat your oven to 356°F and line a baking tray with greaseproof paper.
  2. To make the pizza crust, mix the chia seeds with 4 tablespoons of water and leave to form a gel. This should take around 5 minutes.
  3. Add all dry ingredients to a medium sized mixing bowl and stir to incorporate. Now add the cup of water and the chia seed gel. Mix until it’s smooth but still quite thick, you want it to slowly drop of the spoon, like a thick paste.
  4. Spread the base over your prepared baking tray and cook for 20 minutes, until firm.
  5. Allow to cool and then top with kale pesto hummus, zucchini ribbons, red onion, fresh oregano, fresh basil, marinated artichokes and sesame seeds.

For the Kale Pesto:

  1. Start by blending your garlic cloves in a food processor until finely minced.
  2. Add all other ingredients and blend until smooth.
  3. Store your kale pesto in a jar for up to four weeks in the fridge, covering with a thin layer of olive oil to keep it fresh.

For the Hummus:

  1. Blend garlic in a food processor until fine.
  2. Add all other ingredients and mix until smooth and creamy, adding more water/chickpea liquid a little at a time if you need to.
  3. If you want to make kale pesto hummus, simply mix equal parts hummus and kale pesto.





Hi, I’m Bo, I’m a plant based, peanut butter loving foodie from the UK. I love creating healthy sweet treats and flavourful vegan dishes.



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