Chickpea Pizza with Tofunaise
[Vegan, Gluten-free]

Tofunaise:

1. Place all ingredients into a food processor and process until a smooth and creamy mixture is forms Set aside for later use. This recipe makes more than you need for the pizza, so do feel free to save the remaining amount for future use. This sauce is perfect for making the massaged kale salad

Chickpea pizza:

1. Mix 1 tablespoon grounded flaxseed with 1 tablespoon lukewarm water and let it set for 5 minutes until it thickens
2. Add the flax mixture to a large bowl, together with all other ingredients except water
3. Keeping stirring the mixture while adding the water until no lumps can be seen
4. The mixture should resemble a pancake batter and slightly pourable. If it’s too thick, add more water, 1 Tbsp at a time.
5. Heat a 9 inch pan with little bit of olive oil. Then add the batter to the pan Use a spatula to spread the mixture evenly on the pan to form a pizza crust
6. Heat for around 2 minutes, or until the surface of the crust has become slightly dry
7. Carefully flip the crust and heat the other side for another 1 minute
8. Remove the crust from the pan and place it on a baking tray
9. Preheat oven to 390°F
10. Spread a suitable amount of tofunaise on top of the crust evenly
11. Place the chopped veggies, portobello mushrooms and sun dried tomato on top
12. Drizzle 1 teaspoon of tahini on top of everything
13. Bake the pizza for 15 minutes until the portobello has soften
14. Take the pizza out and drizzle the remaining tahini on it, together with the radish sprouts
15. Now you made yourself a magnificent gluten-free pizza!