Ingredients

Falafel Crust

• ¾ cup chickpeas (either canned or pre-soaked dry)
• ⅓ cup gf flour (I used millet)
• 1 small red onion
• 1 cup fresh mint
• 1 cup fresh coriander
• 2 cloves garlic
• 3 tbsp Mayvers tahini
• 3 tbsp ground chia or flax seeds
• 2 tbsp cumin
• 2 tbsp coriander powder

Beetroot hummus layer

• 1 cup cooked chickpeas
• 1 small beetroot, boiled
• 2 tbs Mayvers tahini
• 1 cloves garlic
• Oregano, basil and other herbs as desired

Sliced vegetables as desired

Tahini Cheese sauce

• 2 tbsp Mayvers tahini

As much nutritional yeast as you desire!

Method

1. Preheat oven to 180C. Line a cake tin or deep pie dish with baking paper.
2. For the crust: Put all crust ingredients in a food processor and whizz until all ingredients have combined. Spread mixture in a cake tin to form a ‘pie crust’. Bake for 20 minutes.
3. Meanwhile, for the beetroot hummus: In a food processor, process all ingredients until smooth.
4. When the falafel crust is dry to the touch, remove from oven.
5. Layer the beetroot hummus with sliced vegetables in the pizza crust. Return the pizza to the oven for about 30 minutes or until vegetables have cooked.
6. Meanwhile, for the cheese sauce: Mix ingredients together adding water until desired consistency. Drizzle on pizza and enjoy!

Recipe and photo credit to the talented @rainbownourishments