Vegan as hell, Gluten free if you want it to be, Delicious as always
It’s a circle of mad flavor.
I went all or nothing with this one.
Each part of this creature could totally exist on its own in a fabulous way.
I encourage you to omit, split apart, re-jumble, make a square, and-as always-follow your fancies!
This could feed you or you and a baby, or, if you’re feeling generous, two munchkins.
Ingredients
CRUST
-1/2 Cup Flour (gluten free if you’re like me!)
-1/4 Cup Cornmeal
-1/4 Tsp Baking Powder
-1/4 Cup Olive Oil/Vegan Butter
-the pinchiest of salt
TOPPING
-1/4 Cup chickpeas (pre-soaked or canned)
-1/4 Cup Mushrooms
-1 Handful Sliced Eggplant
-1 tsp Fresh Basil
-1 spoonful strawberry jam with a dash of cayenne (optional-weird, but good…dare to try!)
-Seeds to garnish (optional)
Instructions
-Preheat oven to 300F. Lightly brush olive oil/butter on a oven-safe dish. Combine Crust Ingredients by hand into a big ball and flatten out to pita size or a little thicker. Thumb out the middle like you were the fanciest potter in the world. Place in oven for 10-15 minutes.
-Take mushrooms and sauté awayyy until golden brown. Add chickpeas towards the end for a little crispier version.
-Take out your crust and sprinkle chickpeas and mushrooms on top. Place in the oven for another 20 minutes. Meanwhile, sauté your eggplant and try flipping it for fun.
-Have a dance party
-Take out your magical creation, top it with basil, seeds, and cayenne jam.
-Scream.
-Light a candle.
-Great with a glass of wine. Enjoy friends:)
