(serves 4)


Tomato Sauce:

2 tsp olive oil
2 garlic cloves, chopped
1 carrot, chopped
1/2 small onion, chopped
salt and freshly ground black pepper
can tomato sauce or 225g crushed tomatoes
2/3 cup chickpea flour
2 tsp garlic powder
1/2 tsp salt
2 tsp olive oil
Pizza Topping:
1/2 tsp olive oil
1 cup grated provolone cheese (Can be substituted with part-skim mozzarella to cut the calories gained from the cheese in half)
100g chicken sausage, cut into 1cm slices


Preheat the oven to 210’C. In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomatoes and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes. Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 20cm round nonstick pan, heat the olive oil over medium heat and pour the “dough” into the pan (about 5mm thick). Cook the “dough” until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.  Put the tomato sauce into a food processor and process until smooth. Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1cm border. Sprinkle on the grated provolone/mozzarella, covering the tomato sauce. Place the chicken sausage slices on top. Bake until the cheese is melted and bubbling, 10 to 15 minutes. *Keri Glassman*

Nutritional Analysis:

per serving: calories 274 (less for  mozzarella substitution); total fat 17 g; saturated fat 6 g; protein 14 g; carbs 17 g; sugar 5 g

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