Moroccan Chickpea Pizza

GF, DF, V and RSF - Makes 4

Ingredients:

Base:

• 2 cups of buckwheat flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1 cup oat milk or almond milk

• 2 eggs whisked

Sauce:

• 1 cup diced pumpkin

• 1 tbsp hulled tahini

• 1/2 tsp ground cumin

• 1/4 tsp ground cinnamon

• 1 tsp chilli sauce (optional)

• Salt and pepper

Pizza:

• 1/2 zucchini sliced

• 1 small eggplant diced

• 1 can rinsed chickpeas

• 1 tsp ground cumin

• 1/2 tsp ground cinnamon

• 1/2 tsp smoked paprika

• Pinch of pink salt

• 1 tbsp olive oil

• 1 tomato sliced

• 1 spring onion chopped

• Rocket to top

Method:

1. Preheat oven to 180 degrees C and line 2 baking trays with baking paper.

2. Steam your pumpkin until tender.

3. Meanwhile in a bowl add all the dry base ingredients and mix.

4. In a seperate bowl add all the wet base ingredients and mix.

5. Make a well in the middle of the dry ingredients and pour in the wet. Mix well to combine.

6. Now pour the base batter onto the baking trays in four round circles and spread out with a spoon to around 1 cm thick. Place in oven and bake for 10 minutes.

7. While this bakes, add your chickpeas, eggplant, 1 tsp cumin, 1/2 tsp cinnamon, smoked paprika, pinch of salt and 1 tbsp of olive oil to a bowl and mix. Set aside.

8. When your pumpkin is done add it to a blender with the rest of the sauce ingredients and blitz until smooth.

9. When the base is cooked remove from the oven.

10. Scoop over some sauce and spread over the base. Top with sliced tomato, the chickpea mixture and slice zucchini and place back in the oven for 10 minutes.

11. Once done remove and top with fresh rocket.