YOUR SOLIN GENERATED RECIPE
Oven-baked chickpea crust topped with vibrant tomato sauce and melted fresh mozzarella, finished with aromatic basil for a fragrant and satisfying bite.
INGREDIENTS
0.5 cup chickpea flour
0.75 cup non-fat Greek yogurt
0.5 tsp baking powder
0.25 tsp sea salt
0.25 cup tomato puree
0.25 tsp dried oregano
3 oz fresh mozzarella cheese
1 tsp extra virgin olive oil
5 leaves fresh basil
0.25 tsp red pepper flakes
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
In a medium mixing bowl, combine the chickpea flour, Greek yogurt, baking powder, and sea salt until a dough forms.
Transfer the dough to the parchment paper and roll into a 10-inch circle, keeping the thickness even.
Pre-bake the crust for 8 to 10 minutes until the edges are lightly golden and the center is firm.
Spread the tomato puree evenly over the pre-baked crust and sprinkle with dried oregano.
Tear the fresh mozzarella into small pieces and distribute them across the sauce.
Return the pizza to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
Remove from the oven, drizzle with olive oil, and garnish with fresh basil leaves and red pepper flakes before slicing.