Besan Pizza with Roasted Vegetables

I've been super busy this summer.  I helped dh at work as a volunteer.  His counter girl had brain surgery and I filled in for a couple months.  With the economy as it is, they couldn't hire a temporary.

And then summer kind of took over, but now I'm hoping to post more frequently.  I've got a new recipe I'm posting below. 

 I found this online, but I forgot to bookmark it and couldn't find it tonight, so I'm going on memory.  I'm going to make it again tomorrow and will report back if it doesn't come  out the same as the first time.  I do recall the recipe had you add the tomatoes and onions afterward, but I added it to the batter.  I used roasted onions and grape tomatoes.

The Pizza Dough - makes 2 servings

1 cup chickpea flour
1 cups water
1/4 cup onions (mine were roasted)
1/4 cup tomatoes chopped (I used grape tomatoes for their sweetness)
1 Tablespoon fresh chopped rosemary

I sifted the flour and added water slowly using a whisk to mix. It's easy to lump so beat well if it does. Add the rest of the ingredients. I let it sit for a few minutes.


I poured half the batter in a hot, cast-iron skillet. I wiped a small amount of oil just so the batter wouldn't stick or if you'd rather, you can use a non-stick skillet.

When it looks like it needs turning (just like a pancake) flip it onto the other side and allow to sit for a few minutes more. When done, remove and plate, then pour the rest of the batter in and do the same thing.

I found the garbanzo bean flour at Walmart.  It's also called Besan or Chana Dal Flour.  When I purchased it I had no idea at all what I'd do with it.  I stuck it in the freezer for a couple of months, took it out and decided it was time to do something with it. 

There was a lot of talk about lentil flour pizza at the member's center website, so that's where I got the  idea to use the garbanzo bean flour as a pizza crust.


Here's a picture of a package of the flour if you want to know what it looks like.  I usually eat 1cup of beans each day as a minimum, and one serving will be equal to the 1 cup beans.
  


I was roasting vegetables in the oven so when done I topped the pizza with a good portion and added some spaghetti sauce on top.  MUCHO YUMMY!!! Dh loves this recipe too!

I guess I could have traditionally put the spaghetti sauce atop the pizza crust first, but I decided to layer the veggies first.  I don't really think it matters much, but you can layer however you desire.  Either way it will be delicious.

To roast the vegetables, I used Japanese eggplant, onions, mushrooms, zucchini and bell peppers, but you can use any variety of vegetables you like.  I used a very small amount of oil to coat them evenly and tossed them onto a sheet pan.  I ended up using three because I got carried away and cut up so many vegetables. When roasting, make sure you have them as one layer and try not to have them touching each other as much as possible.  That way you get a good roast, otherwise they'll steam.

I roasted them at 450 for about 20-30 minutes.  Half way through I flipped them with a spatula.  I really love eating vegetables this way.  They have such a depth of flavor when roasted.  I've added butternut squash, sweet potato, small new potatoes, etc for variety.  Hope  you'll give this recipe a try as you, "Eat To Live"!