Meatless Monday Recipe – Gluten Free Falafel Pizza

30 Apr

I will admit…I haven’t tried this recipe out yet but I definitely intend to!!!  It sounds a little more complicated than most of my other recipes but you should already know by now how I feel about challenges…anything worth having is not easy getting (or making!!) lol.  If any of you try this before I get to please let me know what you think.  I would love to hear some feedback.

Makes one 12-inch pizza

For the crust:
1 cup chickpea flour
2 teaspoons ground cumin
1 teaspoon kosher or fine sea salt
½ teaspoon freshly ground black pepper
3 green onions, chopped
2 tablespoons olive oil, divided, plus more for pan
2 cloves garlic, minced
1½ cups cold water

For the hummus:
1 15.5 oz can chickpeas, drained, liquid reserved
Juice of 1 lemon
3 garlic cloves, minced
1 teaspoon kosher or fine sea salt
¼ cup sesame seed tahini
4 dashes hot sauce (such as Tabasco)

For the tahini sauce:
¼ cup sesame seed tahini
¼ cup fat-free Greek yogurt (for dairy free, substitute with another ¼ cup tahini)
Pinch kosher or fine sea salt
Juice of ½ lemon
1 garlic clove, minced
¼ cup (maybe a bit more) water

For the garnish:
2 cups romaine lettuce – finely shredded
½ cup grape or cherry tomatoes, quartered
¼ cup pitted kalamata olives, quartered
¼ cup garlic chili sauce


Coat the sides and bottom of a 12-inch cast-iron skillet with olive oil. Place the pan in the oven and preheat to 475 F.

Prepare the crust by combining chickpea flour, cumin, 1 teaspoon salt, pepper, green onions, 1 tablespoon olive oil, garlic, and cold water in a food processor or blender. Process until smooth, about 30 seconds.  Refrigerate until the oven preheats.

Once the oven reaches 475 degrees, keep the pan in the oven and carefully pour 1 tablespoon of olive oil into the hot pan and let the oil heat for about 30 seconds. Carefully remove pan from oven, pour in the batter (it will sizzle), return to the oven and cook 20 minutes, or until the top of the crust is firm and starts to brown.

While the crust cooks, prepare the hummus. Rinse out your food processor or blender, add the drained chickpeas and 2 Tbsp reserved bean liquid (or water), lemon juice, garlic, salt, tahini, and hot sauce. Process the mixture until smooth, scraping down the sides if needed. Transfer to bowl.

Make the creamy tahini sauce: combine the tahini, yogurt (if using), salt, lemon juice, garlic, and water in the food processor or blender and process until smooth. (It should be the consistency of heavy cream; if too thick, add some more water, a little at a time.)

To assemble, spread the hummus on crust in an even layer and top with lettuce, tomatoes, olives, and a drizzle of the creamy tahini sauce.  Serve with the remaining tahini sauce and chili garlic sauce.



Have a fit and fabulous day.



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