BBQ Chickpea individual Pizzas for Allergies

Its free from dairy eggs, corn, nuts, oil and can be altered into a gluten-free and soy-free recipe. This recipe is perfect for those health conscious consumers who has a ton of allergies to look out for. 

Ingredients:
2 Chapatis/Tortillas/soft tacos
1 cup cooked/canned Chickpeas or any other beans/peas/lentils/legumes
2-3 Tablespoons BBQ sauce (home-made soy-free bbq sauce here)
Tomatoes Sliced
Red onions Sliced
Sweet mini peppers or red peppers sliced
Non dairy cheese of choice, or drizzle this cashew millet cheese sauce or this mozzarella shreds.
salt and pepper
parsley or cilantro

Directions
  1. Place the tortillas/tacos/flat bread on baking sheet. I used frozen uncooked Chapatis. They get cooked while baking.
  2. Top with sliced tomatoes and onions.
  3. Toss the chickpeas or other beans with barbecue sauce to coat evenly.
  4. Top the veggies with chickpeas. Drizzle more bbq sauce if needed.
  5. Add other veggies of choice like sweet peppers or pickled jalapeno.
  6. Add salt and pepper if you like.
  7. Top with shredded cheese and then dried or fresh parsley or cilantro. I used dried parsley.
  8. Bake at pre-heated 425 degrees F for 12-15 minutes depending on the flat bread used.
  9. Serve hot as is or sliced.


Variations:
  1. Bake the chickpeas and veggies tossed in bbq sauce, in a ramekin for 12 minutes, then serve as is or top on greens with additional bbq sauce, or in lettuce wraps. No grain, no added oil, bbq chickpea veggie bowl.
  2. Make larger wraps with the ingredients. Add greens or slaw. Cut and serve.

Posted by Diane Araga, on June 10, 2013 at 3:00 PM