If you are bored with making/eating the same kind of pizza every time then try this quick no yeast quick chickpea pizza crust for a change .Chickpeas make the crust of this hearty pizza colorful, fragrant and dense. Though the ingredients are many, a lot are pantry staples and the it comes together easily for an impressive entree.
For Chickpea Pizza Crust:
Rinsed drained canned chickpeas:- 1 cup
Cold butter, cubed:- 1/3 cup
Salt:- 1 tsp
Ground cumin:- 1/2 tsp
Turmeric:- 1/2 tsp
All-purpose flour:- 1-1/2 cups
For Spice Vegetable Toppings
Vegetable oil:- 2-3 Tbsp
Onion, sliced:- 1
Garlic, minced:- 2 cloves
Ground coriander:- 1/4 Tsp
Ground cumin:- 1/4 Tsp
Salt:- 1/4 Tsp
Pepper:- 1/4 Tsp
Cayenne pepper:- 1/4 tsp
Green ,yellow or red pepper, thinly sliced:- 1
Broccoli , cut into small florets:- 1 Cup
Rinsed drained canned chickpeas:- 1 Cup
Tomato Sauce/Ketchup:- 2-3 Tbsp
Lemon juice:- 1 Tbsp
Fresh coriander or parsley, chopped:- 2 Tbsp
Almond butter or peanut butter:- 2 Tbsp
1) In large saucepan, heat oil over medium heat; fry onion, garlic, ground coriander, cumin, salt, pepper and cayenne, stirring often, until softened.
2) Add bell pepper, broccoli and chickpeas; fry, stirring often, until pepper is softened.
3) Add tomato sauce and lemon juice, Stir in fresh coriander and almond/peanut butter; let cool. (Make-ahead: refrigerate in airtight container for up to 24 hours; to continue, let stand at room temperature for 20 minutes.)
4)In food processor, pulse together chickpeas, butter, 3 tbsp cold water, salt, cumin and turmeric until crumbly. Add flour; pulse until combined.
5)Turn out onto floured surface; knead until smooth, about 2 minutes.
6)Cut in half; roll out each to 10-inch (25 cm) circle.
7)Spread the vegetable mixture.
8) Bake in bottom third of 400 degrees F (200 degrees C) oven until golden brown, about 10-15 minutes.