|Who doesn’t want pizza on a Friday night? Pizza was on my mind, and having a nutrient-dense, gluten-free base became my mission. I’ve made versions of this before, some with black beans, some with nuts…it’s always fun to experiment (with varying degrees of successful outcomes).
A quick Google search revealed this recipe, which of course I had to then alter to suit what we had on hand and what I thought would work. We were really happy with the results; so happy in fact that I made a double batch to use as crackers the next day! It’s quick and easy, and I hope you give it a try – would love your feedback.
Why chia? Chia is simply remarkable. It is rich in plant-based omega-3 fatty acids (the good guys), protein, minerals and fibre. Because it has a neutral taste, it can be enjoyed in both sweet and savoury dishes. Chia also has unique gelling properties that make it a great binding agent (as in this recipe). And the gelling effect is also soothing and restorative for our digestive tract – a win-win for sure!
Wishing to use up some magnificent organic spinach, I thought I’d make a spinach-based pesto. It’s perhaps not quite as flavourful as using fresh basil, but it sure is tasty and quite economical, too. Again, I hope you enjoy; and, as always, I encourage feedback!
Chia-crust Spinach Pesto Pizza
Combine chia and water and let sit for 20 minutes. In food processor, combine flour, seasonings and pumpkin seeds. Pulse until seeds are well blended, forming a crumb-like texture. Add chia gel and continue blending. Pour mixture onto parchment-lined baking sheet. Spread with spatula to even thickness. Bake at 350 degrees for 30 – 40 minutes – edges will be lightly browned. Remove from oven and set aside until ready to add toppings.
Combine above ingredients in food processor. Adjust amount of nutritional yeast and apple cider vinegar according to taste.
Additional Toppings – what we used (but get creative; clean out your fridge)