Pizza is one of those comfort foods that is perfect for any occasion and kids love it. One of our treats for the kids is usually a trip to Pizza Hut – the have delicious vegan pizzas and the gluten-free bases are really tasty.
With us being unable to eat out at the moment, I decided to make some home-made pizzas – a cheaper and healthier option and it is fun for the boys to get involved in.
Paul managed to pick up some B-Free pizza bases from Tesco last week which was a bonus as any bread products are difficult to get hold of at the moment. Even people who aren’t gluten free have resorted to buying gluten free bread and pasta products which has meant that those of us who have limited choices due to intolerance now have no choices. It didn’t affect me personally as we don’t eat much bread and pasta, but I did see a little girl in the supermarket a couple of weeks ago upset because her dad couldn’t find any pasta for her, that was very sad to see. We should all be considerate of others in these tough times.
I wanted our pizzas to be as healthy (as much as pizzas can be), but to still have plenty of toppings and flavour. We used half a tub of passata to coat the pizzas before scattering some sliced red peppers grated Violife Cheese on top. Then, we baked the pizzas in the oven for 10 minutes whilst I finished off a quick creamy chickpea and spinach curry that I started (please see recipe below).
I removed the pizzas from the oven, topped with spoonfuls of the chickpeas and spinach and some delicious home-made pesto that I made yesterday and returned to the oven. I reserved the rest of the curry for lunch the next day.
Whilst these continued cooking I thickly sliced some chestnut mushrooms and fried in a little oil and balsamic vinegar. I decided to cook these separately, as last time I made a pizza and cooked with the mushrooms, I felt they lost their texture and flavour.
When the pizzas were ready, I topped one with the mushrooms, I left the other one alone as Toby isn’t a fan of mushrooms, and I served with watercress and rocket – I love these greens with pizza.
These were honestly the best pizzas I have ever had, and Toby ate more slices than me and Paul which proves it was a hit with him! The mild curry flavours and flavours from the pesto and the texture all went so well together (who says vegan and gluten-free eating is restricted). Please feel free to share photos of your pizzas or if you try this one, leave us a comment or a like!
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Creamy Chickpea & Spinach Curry
- 1 medium onion diced
- 1 tbsp olive oil
- 3 cloves garlic chopped
- 1 thumbsize piece ginger grated
- 2 cans chickpeas drained
- 1 tbsp garam masala
- 2 tbsp medium curry powder
- 1 can coconut milk
- 1/2 pack passata or chopped tomatoes
- 100 grams babyleaf spinach
- salt & pepper to taste
- Heat the oil in a saucepan and cook the onion over a medium heat for 5 minutes.
- Add the garlic, ginger, chickpeas, garam masala and curry powder and cook for 2 mote minutes, stirring.
- Stir in the coconut milk and passata and cook over a medium heat for 10 minutes.
- Add the spinach and salt & pepper to taste and cook for 1 minute until the spinach has just began to wilt.