5string cheese sticksroughly chopped, sub 5 oz shredded vegan mozzarella for vegan
2tbspfetasub violife feta for vegan
Chickpea Pizza Crust
Preheat oven to 450°F. Place a cast iron skillet inside while it preheats.
Mix together the salt and pepper with the chickpea flour.
Slowly stir in the slightly warm water. This batter will be runny, it's nothing like typical wheat dough.
Leave the batter sit to thicken for a few minutes until the oven is preheated, then remove the cast iron skillet (CAREFUL - it will be hot).
Add 1.5 tbsp olive oil to the pan and make sure it covers the bottom surface well. Add the remaining olive oil to the batter and mix well.
Pour the batter into the skillet and if needed, spread with a spoon to ensure it is evenly spread.
Bake for 12-13 minutes. Remove from the oven.
Make the Pesto Pizza
At this point you will add the toppings. Start with the pesto. I've grown fond of the Trader Joe's vegan pesto and spread it on the pizza crust evenly. (If you like a thick coating of pesto, feel free to add more, but don't overdo it too much or it may not be supported by the thin crust.)
Next add the mozzarella cheese sticks and spread over the top. Do the same with the feta, garlic, and the sun dried tomatoes. Top with the spinach and then sprinkle the oregano and basil over the top.
Bake for 10-12 minutes, watch toward the end so you can remove as things start to turn black.
Cut and serve!
For vegan pizza make sure your pesto is made vegan, I love the trader joe's vegan pesto. Also use vegan cheese (violife makes feta and there are several options for mozzarella). This isn't a large pizza (it compares to an average cauliflower crust pizza or if you've eaten a Jack's or really cheap pizza).