pizza

8 Favorite Recipes Using Chickpea Flour (+ a giveaway) / September 9, 2016 by Lindsey | Dolly and Oatmeal

8 Favorite Recipes Using Chickpea Flour | dolly and oatmeal

happy friday! just in case you're looking for some, i'm popping in for a bit of weekend inspiration! before i developed an entire cookbook based around chickpea flour, i used it quite frequently in my daily life, and here on the blog. some of you may remember a few of the recipes highlighted here, or if you're a newer visitor you may have missed them all together! no worries, though! i've put together 8 of my all-time favorite savory chickpea flour recipes for you :) there's a vegan pizza dough recipe, a falafel recipe, savory waffles (!), and a protein packed chickpea salad with the chickpea flour-based tzatziki from my book!

and i'm not sure if you're aware, but 2016 is the international year of pulses! what are pulses you ask? they're the delicious, edible seeds of plants in the legume family, like: lentils, beans, and chickpeas. i'm always trying to get my plant protein on - especially since i've been pregnant. when i was developing my book i quickly came to realize that, in particular, chickpea flour was endlessly versatile and could be used in just about any application. along with the recipes below, my book also highlights savory recipes like chickpea flour noodles, pasta-like spaetzle, dressings made from chickpea flour (they're not weird, i promise!); and a slew of sweet baked goods like a birthday cake, cookies, and some super delish almond butter brownies! so if you'd like, you can join me in taking the pulse pledge you can do so here and pledging to make pulses a larger part of your diet :)

*giveaway: my book, Chickpea Flour Does It All made its debut just over 5 months ago! so, in celebration of that, and in celebration of pulses in general, i'm giving away a copy to one of you all! to enter: leave a comment below about your favorite dishes using pulses! giveaway will close friday, september 16, 2016, at 5pm EST. (open to US and Canada only.)

this post was created in partnership with USA Pulses & Pulse Canada. all opinions, as always, are my own. thank you for supporting the sponsors that help keep dolly and oatmeal going!

chickpea & avocado tzatziki salad this salad is a year-round favorite, and a quick meal to throw together. whether for lunch, or as a side for dinner, it's hearty and light at the same time. plus, the chickpea flour-based tzatziki recipe makes enough servings for plenty of leftovers, or to use as a dip!

zucchini-basil chickpea waffles with tomato & shaved fennel salad waffles for dinner is always something i can totally get down with! these savory waffs are made with zucchini and basil, but feel free to substitute shredded carrots in for the summery zucchini, or another herb for the basil. the salad on top can also be swapped for a more seasonal-friendly option. i would think that a root veg slaw (maybe beets) with a zippy dressing would be fun here.

chickpea pizza with garden pesto & caramelized balsamic shallots this recipe comes right out of my book, and it's a weekly favorite in our house! while the pizza dough does call for other flours besides chickpea (brown rice, sorghum, and arrowroot), this blend is only used to give it a more familiar flavor and texture. i particularly love using a baking stone to provide a more even flow of heat, making the bottom crisp up really nicely and offer the dough those air bubbles we all know and love! plus, it's vegan friendly as well!

kabocha squash biscuits (with black lentil & kale chili) whether you're making this complete dish (which i gently nudge you to), or just making the biscuits themselves, you'll end up with a baked treat that's nourishing and cozy. these kabocha squash biscuits can be made with any winter squash puree, whether it's butternut, acorn, or pumpkin.

chickpea flour flatbread with new potatoes & fresh basil this is a super versatile flatbread recipe that can be topped with your go-to toppings, or whatever ingredients you have on hand. the recipe is super easy to put together, doesn't call for yeast and a quick resting period.

mung bean, chickpea & cilantro falafel tacos the chickpea flour and mung beans give these falafel a double dose of protein, while the cilantro and spices give them tons of awesome flavor. i love throwing them in a brown rice, or sprouted corn tortilla, topping with a simple avocado-radish salad, and a lemony tahini sauce. they're good for on-the-go, or just a fun lunch or dinner.

za'atar spiced chickpea crackers these crackers were so good and have been such a staple in my house, that they made it into my book. they're crisp, flavorful, and perfect for any dip. their toppings can be super versatile as well. i've made them with shredded nori and sesame seeds, as well as a garlic & herb mix. have fun and play around!

summer socca salad with burst tomatoes & roasted zucchini another year-round go-to is socca. anyone who has made it probably knows that it can be made plain, with any and all add-ins, topped with various toppings, made as pizza, or as a side companion to most dishes. i love topping socca with simple salads in the summer, grains and beans in the colder months, or served alongside soup or eggs.

Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF/V) / July 20, 2016 by Lindsey | Dolly and Oatmeal

Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF) | dolly and oatmeal

when i was working on my book last year and developing the recipe for this pizza dough, i thought waaaay in the back of my head that perhaps it would hold up as grilled pizza dough, but was too afraid to give it a whirl without my grilling-husband to help me out. late last summer i finally convinced him that we should try grilling our weekly friday night pizza. frank was all, what if it doesn't work!? then what will we eat? to which i replied something like, i don't know we'll figure it out! so with a little research and a lot of coals we grilled our first (gluten-free) pizza! we knew we needed a really hot grill, so we threw a few too many coals in - by the time it was preheated it was basically an inferno. nevertheless, we threw the dough on the hot baking stone and let it par-bake. by the time we checked on it a few minutes later the bottom had scorched. frank tried lowering the coals and moving the stone to the other side, but the grill was too hot, and our crust was basically ruined. we continued with our toppings but ended up with a black-bottomed (possibly carcinogenic) pizza crust that we tried to eat around.

since then, i'm happy to report that we've become much more capable in the grilled pizza department and it's something we do every friday night. we love it so much, that i wanted to share our little journey and this recipe here with you here today :)

as i've mentioned before, our garden is producing crazy amounts of kale and arugula that i planted back in april, and if you follow me over on snapchat (handle: dollyoatmeal), then you've seen a couple snaps of what's going on back there. so, summer garden pesto is always a go-to when summer rolls around because honestly, i can't really keep up with all the growth! i've been throwing together a kale, basil, shiso,, and arugula pesto and really loving the flavor of all of them combined, so that's what makes up the base of this pizza. the caramelized balsamic shallots are another thing i pulled from my book. in it, i make balsamic onions in a chickpea flour spaetzle which is still one of my favorite recipes. and lastly, roasted tomatoes! because it's summer and they're just too good this time of year. they're roasted with a few sprigs of thyme just for that extra summer flavor :) this is one of our household staples, so i hope you enjoy it as much as we do!

love & all the pizza! xo

grilled summer pizza w/ garden pesto & caramelized balsamic shallots | gf

we topped our pizza with a bit of fresh mozzarella, arugula, a few drizzles of olive oil, and a couple pinches of salt, just because we were wanting a heavier pizza (and this babe really wanted some cheese!). but the pizza topped with pesto, roasted tomatoes, and balsamic shallots is just as good - and totally vegan ;)

dough (v)

| makes 2 pizza doughs |

1 1/4 cup filtered warm water (105°-115°F)
1 teaspoon cane sugar
1 packet instant yeast (approximately 2 1/4 teaspoons)
1 cup chickpea flour
1 cup brown rice flour
1/2 cup sorghum flour
1/2 cup arrowroot powder
2 teaspoons psyllium husk powder
1 1/2 teaspoons fine sea salt
2 tablespoons extra virgin olive oil, plus extra for brushing

pesto (V)

1 bunch basil (about 2 cups)
5-7 kale leaves (about 2 cups)
1/2 cup shiso (or basil)
1/2 cup extra virgin olive oil
handful of arugula
1/4 cup toasted pine nuts
1/2 tablespoon fresh lemon juice
1 garlic clove, roughly chopped
1 teaspoon fine sea salt

tomatoes

1 cup cherry or grape tomatoes
2 sprigs fresh thyme
1 tablespoon extra virgin olive oil
fine sea salt & fresh pepper

caramelized balsamic shallots

1/2 tablespoon extra virgin olive oil
2-3 shallots, sliced thin
fine sea salt
1/2 tablespoon balsamic vinegar

additional toppings

cheese of choice
handful of greens
olive oil drizzles
flaky sea salt

method

make the dough. in a bowl, whisk together the water and sugar until it is dissolved. sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.
in a large bowl, whisk together the remaining ingredients except the oil. use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed. cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.
line a cookie sheet with parchment, set aside. divide the dough in half and wrap one half in cling wrap, place in the freezer for another time. place the other half of dough onto the prepared baking sheet and dust with more brown rice flour. use your fingers to press the dough out, using more flour if needed to prevent sticking, until you have an 11-12-inch round. cut any parchment hanging over (this helps later on when grilling the pizza.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.
make the pesto. while the dough is resting, place all the pesto ingredients in a food processor fitted with a metal "s" blade, blend until broken down. taste and adjust, adding more salt or lemon juice if need be. place in a lidded container and refrigerate until ready to use.
make the tomatoes. preheat the oven to 400°F, and line a baking sheet with parchment paper, set aside. toss the tomatoes with the thyme, oil, and salt and pepper to taste. bake for 10-12 minutes until soft and slightly burst. set aside.
make the caramelized balsamic shallots. heat a sauté pan over medium heat. once the pan is hot, add the oil, shallots, and a good pinch of salt. stir every few minutes until the shallots are soft, about 7-9 minutes. turn the heat down to medium-low and add the balsamic. stir and let it all cook down for another 5 minutes. remove frorm heat and set aside.

assemble the pizza

place a pizza stone on the grates of your grill, and preheat to 500°F. brush the surface of the dough with a bit of olive oil. once the grill has come to temperature, slide the dough onto the baking stone. cook until large bubbles have formed on the surface, about 1-2 minutes. using a pizza peel (or, if you threw your pizza peel in the garbage because you became gluten-free and never thought you would make pizza again, you can easily use a cookie sheet like i do) carefully remove the pizza crust from the stone - at this point throw away the parchment paper that was below the dough. top the pizza with the pesto, cheese (if using), then the shallots, and roasted tomatoes.
carefully place the pizza back onto the stone and cook for another 7-8 minutes, until the edges of the crust are golden and any toppings are melted. top with greens, olive oil, and a sprinkle of flaky salt.

enjoy!

similar recipes:

romesco pizza w/ spiced chickpeas & lemony arugula

chickpea flour flatbread w/ new potatoes & fresh basil

summer socca salad w/ burst tomatoes & roasted zucchini

spring onion + pea tendril flatbread - plus, news! / April 15, 2015 by Lindsey | Dolly and Oatmeal

spring onion + pea tendril flatbread | dolly and oatmeal

for over 2 years i've been coming to this space sharing recipes, thoughts, ideas, things learned, but it ceases to amaze me that somewhere along the line this blog turned from showing my family members what i'm up to, to sharing and interacting with a community of people. in that light, i'm so happy and humbled to say that this little blog here has been nominated in the special interest category for the saveur blog awards! this space has come to mean so much to me, and for it to be recognized in such a way touches me deeply. so thank you to all who voted; those who pop over here from time to time and read or take something away from what's shared - thank you, thank you! there are over 75 awesome blogs being recognized, so if you would like to vote, you can do so here.

i've been in and out around here, not posting as frequently as i have in the past. and while i've felt somewhat disconnected because of that, i come back to this space yearning for that connection with you all. things will continue to be a little less frequent for the next couple of months as i'm in the process of writing my very own cookbook which will be published by The Experiment! right now it will hover around 100 seasonally friendly recipes, all gluten-free and dairy-free recipes, many of which will also be vegan :) it's been a crazy process so far, met with daunting challenges, gleeful moments when a recipe i've envisioned turns out the way i wanted it to, and also times where i'm just plain wrecked. i generally tend to be a little on the anxious side about most things, so taking this on has definitely pushed me in ways i've never been pushed before. this book is being written and developed with heavy doses of bob marley tunes/vibes, mornings full of yoga and meditation, and the constant and undying support of my dear husband. it's still in the development/testing stages, but the book is coming together little by little, and i am beyond excited to share it with you in mid-2016!

but really, there's no celebration if there's not some sort of carb, or veggie flatbread masquerading as a pizza, is there? this is one of my favorite go-to's as far as pizza/flatbread is concerned, it's super easy, suuuuper tasty, and actually good for you. i had the chance to run over the farmer's market, where my favorite vendor has returned from hibernation, and was lucky enough to score some freshly plucked spring onions, beautiful pink radishes, and a variety of herbs. i've also been growing some really special microgreens courtesy of a local farm here in new york, Good Water Farms who was kind enough to offer me 6 flats of microgreens, so we're consuming them in just about everything! spring has most certainly sprung, well wishes for a lovely season to come, all!

big big hugs! xo

spring onion + pea tendril flatbread (v + gf)

besides the base of the flatbread this recipe is a little of this, little of that, kind of a deal. the beginning of spring is always an inspired time of year where i love picking up what's fresh and beautiful, coming home and creating a meal. feel free to substitute what's available to you/what you prefer. i really love these flatbreads charred a bit, so i have simple instructions on how to do that on your stovetop.

| makes 2 flatbreads |

1 cup chickpea flour
1/2 teaspoon fine sea salt
freshly ground pepper
1 tablespoon extra virgin olive oil, plus more for cooking
1 tablespoon coconut milk
2-3 tablespoons water
sorghum flour, for dusting
1/4 cup chive-spinach pesto
1 bunch spring onions, ends trimmed
2 handfuls pea tendrils
2 radishes, sliced paper thin
small handful of leafy greens (i used watercress)
1 tablespoon toasted pine nuts
fresh lemon juice

method

preheat oven to 400° F and place a baking stone (or baking sheet) on a rack placed on the bottom third of oven.
whisk together the flour, salt, and pepper. drizzle in oil and milk; mix using your hands until crumbly. 1 tablespoon at a time, drizzle in the water until you have a uniform dough. knead dough for 5 minutes, until smooth; cover dough with a damp paper towel, let rest for 10 minutes.
place a large piece of parchment paper on a flat work surface, dust it with sorghum flour. divide dough in 2 equal pieces, place the other piece back under the damp paper towel. roll dough out to 1/4-inch thickness, turning and dusting as you go along so dough doesn't stick to surface. carefully transfer dough to baking stone (or baking sheet) and bake for 10-12 minutes, until lightly browned and crisp.
turn a stovetop burner to medium-low, place flatbread over top lightly charring each side. set aside and repeat process with remaining dough.
while the flatbread is baking, place a skillet over medium heat; brush with olive oil, and place onions in an even layer. sprinkle with salt and cook each side for 2-3 minutes, until soft and lightly browned; remove from heat. once cool slice into 1-inch pieces, set aside. toss pea tendrils, radishes, and greens of choice with a squeeze of lemon juice, salt, and pepper.
top flatbreads with pesto, onions, salad toss, and pine nuts.

slice and enjoy!