Prep time: 40 minutes

The Dough

  • 1 cup chickpea flour
  • ½ cup tapioca flour
  • ½ cup water
  • 1 tablespoon olive oil
  • a pinch of salt

Mix all the ingredients and knead the dough. Spread the dough on a baking tray, covered by parchment paper and bake at 180 degrees for 15 minutes. Take the dough out of the oven, turn it and put toppings on it. Put the pizza back in the oven and bake it for another 5 minutes until the crust is brown.

Toppings for the pizza

  • 3 tablespoons dandelion pesto
  • 4 asparagus, cut into mid-sized pieces
  • 1 small red onion, cut into rings
  • A couple of pickled artichokes
  • 2 radishes, sliced
  • 1 tablespoon roasted pine nuts

Dandelion Pesto

  • A bunch of dandelion, coarsely chopped 
  • ¼ cup roasted pine nuts
  • 1 tablespoon lemon juice 
  • 1 tablespoon nutritional yeast in flakes 
  • salt and pepper to taste 
  • 2 tablespoons olive oil (or more if necessary)

Mix all the ingredients except the oil coarsely in a food processor with an S blade. Finally mix in the oil by hand.