There are tons of vegan pizza options out there, but some of them just aren’t quite stodgy enough to match up to the real thing. Feeling all of your pizza woes, food blogger Anthea Cheng of Rainbow Nourishments came up with maybe the closest vegan competitor for a meat feast.
Her pizza recipe is made with falafel bulked with millet topped by a beetroot hummus and cheesy tahini sauce. It’s insanely healthy, very colourful, and while it might not serve as a full replacement for a proper Chicago deep-dish, it’s a great meal all in itself.
Check out Anthea's incredible recipe below, or find it here.
Ingredients (Serves: 6-8)
Falafel Crust
¾ cup chickpeas (either canned or pre-soaked dry)
⅓ cup gf flour (I used millet)
1 small red onion
1 cup fresh mint
1 cup fresh coriander
2 cloves garlic
3 tbsp tahini
3 tbsp ground chia or flax seeds
2 tbsp cumin
2 tbsp coriander powder
Beetroot hummus layer
1 cup cooked chickpeas
1 small beetroot, boiled
2 tbsp tahini
1 clove garlic
Oregano, basil and other herbs as desired
Sliced vegetables as desired
Tahini Cheese sauce
2 tbsp tahini
As much nutritional yeast as you desire!
Instructions:
Preheat oven to 180C. Line a cake tin or deep pie dish with baking paper.
For the crust: Put all crust ingredients in a food processor and whizz until all ingredients have combined. Spread mixture in a cake tin to form a 'pie crust'. Bake for 10 minutes to half-cook.
Meanwhile, for the beetroot hummus: In a food processor, process all ingredients until smooth.
When the falafel crust is dry to the touch, remove from oven.
Layer the beetroot hummus with sliced vegetables in the pizza crust. Return the pizza to the oven for about 30 minutes or until vegetables have cooked.
Meanwhile, for the cheese sauce: Mix ingredients together adding water until desired consistency. Drizzle on pizza and enjoy!
Pictures courtesty of Rainbow Nourishment
Like this? Then you might be interested in:
This Greek Vegan Spanakopita Is The Perfect Recipe For Planning Your Next Holiday
Follow Marianne on Twitter @marianne_eloise
This article originally appeared on The Debrief.