Zucchini and Chickpea Pizza

Zucchini and Chickpea Pizza is a delightful Moroccan-inspired dish that combines fresh zucchini with protein-rich chickpeas on a crispy, dairy-free crust. Bursting with vibrant spices and flavors, this pizza is a wholesome and satisfying meal perfect for any occasion.

Ingredients

• Whole wheat pizza dough - 200 grams
• Zucchini - 150 grams, thinly sliced
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Coriander powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Red onion - 50 grams, thinly sliced

Steps

1. Preheat the oven to 220°C (428°F).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat and add the minced garlic. Sauté for 1-2 minutes until fragrant.
3. Add the sliced zucchini, drained chickpeas, cumin, paprika, coriander, salt, and pepper to the skillet. Cook for about 5-7 minutes until zucchini is tender.
4. Remove from heat and stir in the chopped cilantro and lemon juice. Set aside.
5. Roll out the whole wheat pizza dough on a floured surface to your desired thickness and shape.
6. Transfer the rolled dough onto a baking sheet lined with parchment paper.
7. Spread the zucchini and chickpea mixture evenly over the pizza crust.
8. Top with sliced red onion and drizzle with the remaining tablespoon of olive oil.
9. Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown.
10. Remove from the oven, let cool for a few minutes, slice, and serve warm.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, promoting muscle health.
• High in fiber from zucchini and whole wheat crust, supporting digestive health.

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