If you were lucky enough to get Jasmines book for Christmas you might have seen how delicious this pizza looks. Such an inventive way to make the base and Jasmine is a gorgeous person we loved spending the day with her.


  • 120g chickpea flour
  • water to your desired consistency
  • 1 tsp ground cumin
  • 1 tsp black nigella seeds
  • 1 tsp salt
  • 1/2 grated carrot
  • 1/2 grated courgette
  • 1 tbsp coconut oil
  • small bunch of coriander
  • Toppings: pasta with fennel, pesto, basil, dips, vegan cheese, flavoured oils etc.


  • Sieve the chickpea flour into a bowl and mix with enough water to make a wet but still thick batter
  • Add in the cumin, seeds and salt and mix through
  • Next grate in the courgette and carrot and add the finely chopped coriander
  • Add 1 tbsp coconut oil to a pan on a high heat
  • Once melted, add the batter
  • Fry on both sides until nice and golden
  • Take off heat and add your toppings
  • Bake in oven for 5-10 minutes
  • Add the oil and dips- serve and enjoy!

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