¾ cup cooked or tinned chickpeas
½ tsp Mekhala Organic Cumin Seeds, ground
½ tsp Mekhala Organic Coriander Seeds, ground
1/2 head broccoli, cut into florets
Handful cherry tomatoes, sliced in half
1 tsp oil
⅓ tsp or more Himalayan Pink Salt (depending on if the chickpeas were salted)
1/3 tsp pepper
Mekhala Pumpkin Black Pepper dressing
1. Preheat the oven to 220 degrees C. Prep the pizza dough according to instruction. Roll it out into a 12 to 13 inch pizza. Let the rolled out dough sit near the warming oven for 5 minutes.
2. Mix the chickpeas with the oil, cumin and coriander.
3. Evenly spread the Mekhala Pumpkin Black Pepper Sauce over the rolled out dough.
4. Top the pizza with the spiced chickpeas, broccoli florets and tomato halves . Sprinkle with Mekhala Himalayan Pink Salt and pepper. Bake for 15 minutes.