Serves: 2 | Cook Time: 30 mins | Calories: 625 | Type: Vegan + Gluten-Free | Macros P: 20g / C: 83g / F: 27g


  • 120g chickpeas (drained)
  • 150g buckwheat flour
  • 2 tbsp chia seeds
  • 1 garlic clove
  • 150g courgette
  • 1 red onion
  • 1 avocado
  • 2 tbsp balsamic vinegar (sulphites)
  • 60g rocket
  • Handful of basil

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 180C / gas mark 4. In a bowl, mix the chia seeds with 6 tbsps cold water and leave for 5 mins.
  2. Finely chop the garlic. Thinly slice the red onion and slice the courgette into long thin strips. Peel and de-stone the avocado and thinly slice. Finely slice the basil.
  3. Mix the buckwheat flour with the chia mix, a pinch of sea salt and 8 tbsps cold water to form a soft dough. Halve the dough and spread out on a sheet of baking paper into a pizza shape (15cm diameter) on a baking tray. Repeat with the remaining dough. Place the pizzas in the oven for 15 mins.
  4. Meanwhile, drain the chickpeas, add to a bowl with the garlic, 2 tsp oil and 2 tbsps cold water, then season. Mash the chickpeas with a potato masher until crushed. Stir the basil into the hummus.
  5. In a frying pan, add 1 tsp oil on a medium heat, fry the onion for 5 mins, then add half of the balsamic vinegar and cook for 3 mins.
  6. Drizzle the courgette strips with 1 tsp oil. Heat griddle pan on a medium heat and cook the courgette for 2-3 mins each side.
  7. To serve, place the pizza on two plates. Spread the hummus over the pizza, top with the courgette, onions and avocado. Drizzle over the remaining balsamic vinegar and serve alongside the rocket.