Looking for a new vegan dinner idea? This pizza is easy to make, budget friendly, and high protein... you can't go wrong!

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Taco Pizza

For the Crust:

1 cup dry red lentils, rinsed
1 cup water
1 tsp garlic granules
1 tsp dried oregano
Optional:
¾ tsp salt

For the Pea Pesto:

1 1/2 cups green peas
1/2 bunch of cilantro
2 cloves garlic
4 tbsp nutritional yeast
1/2 of a lemon, juiced
3/4 cup pistachios (NutFree Option: Use Pumpkin seeds)
Water to adjust consistency if needed

For the taco topping:

2 1/2 cups cooked chickpeas (2 15 oz cans)
1 1/2 tsp oregano
1 1/2 tsp smoked paprika
1 1/2 tsp garlic granules
3/4 tsp onion granules
Cayenne pepper to taste
3 tbsp coconut aminos
1/2 pint of cherry tomatoes

Directions:

For the crust:

Preheat the oven to 450 F.

Blend all the crust ingredients into a smooth batter.

Pour the batter onto a parchmentlined pizza pan and smooth evenly. Bake for 810 minutes. Carefully flip the crust over using the parchment paper. Peel off the parchment paper. Bake for another 5 minutes.

For the pesto:

Combine all the ingredients in a food processor and blend until smooth. Add small amounts of water if necessary to adjust the consistency.

For the Chickpeas:

Heat the pan on medium heat and add chickpeas.

Cook for 3 minutes or so or until moisture from chickpeas has evaporated.

Add all your seasonings and coconut aminos. Continue to cook until the excess liquid has cooked off and chickpeas are nicely coated in the seasoning (46 minutes)

Add cherry tomatoes and cook for another 35 minutes. Remove from heat.

Top the Pizza:

Top the crust with pea pesto, seasoned chickpeas, and jalapeños. Bake for another 35 minutes. Remove and add a drizzle of HV sour cream (    • Vegan Sour Cream  #oilfree #veganreci...   ). Enjoy!

Note: I prefer to enjoy this pizza fresh