Chickpea + Veggie Gluten-Free Pesto Pizza

• 1 (15 oz.) can chickpeas, drained + rinsed
• 2 cups chopped broccoli
• 1 cup grape tomatoes, halved
• 2 Tbsps Extra virgin olive oil
• 1 tsp sea salt + black pepper
• 1/2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp smoked paprika
• 1 cup grated parmesan 
• 2 cups shredded Mild cheddar cheese or mozzarella

GLUTEN-FREE CRUST:

• 4 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
• 1 packet active dry yeast (See Notes)
• 1 Tbsp organic cane sugar (See Notes)
• 1 Tbsp baking powder
• 1 tsp sea salt
• 1 tsp Cajun seasoning (optional; See Notes)
• 1 1/2 cups warm water

PESTO SAUCE:

• 1 cup organic spinach (You can sub w/ kale or arugula)
• 1 cup basil leaves
• 1 cup walnuts
• 1/4 cup Extra virgin olive oil
• 1 tsp juice of a lemon
• 6 garlic cloves
• 1/4 cup grated parmesan cheese
• 1 tsp sea salt + black pepper
• 1 tsp red pepper flakes
• 1/2 tsp smoked paprika (optional)
• 1 tsp dried parsley

ROASTED VEGGIES:

• Begin by preheating your oven to 450 degrees Fahrenheit and adding the chickpeas, broccoli, and tomatoes to a bowl and drizzle with olive oil and season until well coated. Place coated veggies onto a large baking sheet lined with parchment paper and bake for 10-15 minutes or until veggies have shrunk a bit, become fragrant, and browned on the edges. Once done, remove from oven and set aside.

GLUTEN-FREE CRUST:

• In a large bowl, add together the yeast, sugar, and warm water, allowing it to sit to dissolve and become foamy, about 5 minutes.
• In a separate bowl, whisk together the flour, baking powder, salt, and cajun seasoning, and create a medium-sized well in the center of the dry ingredients.
• Pour in the yeast mixture and stir using a wooden spoon until the dough is smooth and together, about 5-6 minutes. NOTE: The dough might look a bit rough and not as smooth as regular pizza dough----that's fine!
• To allow the dough to 'rest', formulate the dough into a ball and add it to a lightly greased bowl and covered, letting it sit and slightly rise for 20-25 minutes.
• In the meantime, make your pesto sauce.

PESTO SAUCE:

• Add all ingredients into a food processor and process until well blended and broken down. NOTE: If needed, add a bit of water (1 Tbsp), if too thick.

ASSEMBLY:

• Once done, lightly grease a pizza pan with olive oil and place dough ball on one end of pan, evenly pressing it and flattening it out with your fingers to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
• Brush a generous amount of the pesto sauce unto pizza crust and evenly spread it to cover the top.
• Sprinkle on the cheeses followed by the roasted veggies.
• Lightly brush the tops of the crust with the olive oil mixture to ensure that it becomes a nice golden brown.
• Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
• Once done, allow pizza to rest/cool for a few minutes (about 5 minutes!) so that the cheese sets before cutting into generous slices, using a pizza cutter.
• Bon Appetit!