Chickpea Pizza with Green Vegetables and Fresh Mozzarella

Place 1 ½ cups chickpea flour and 1 ½ cups broth in a large bowl, whisking to combine the batter. Cover the bowl with plastic wrap and set aside to rest for 20 minutes.

Divide 2 tbsp of olive oil between 2 Suvie pans. Place the pans in the top and bottom zones of your Suvie, and broil for 10 minutes.

Carefully remove the pans from your Suvie. Divide batter between the two pans (be careful, there will be a bit of sizzle) and return to your Suvie. Input settings, and cook now or schedule.

Broil for 15-20 minutes in both top and bottom zones.

Once the chickpea pizza crusts are golden and slightly crisp around the edges, remove the pans from your Suvie. Top the pizza crusts with ¼ cup pesto sauce, 1 small sliced zucchini, ½ bunch asparagus spears, 1 cup broccoli florets, and 1 cup mozzarella. Return the pans to your Suvie and bake at 450°F for 10 minutes or until the cheese has melted and veggies are tender-crisp. Sprinkle pizzas with a pinch of salt and pepper.

After the cook, remove the pans from your Suvie. Using a large, flat, spatula, remove the pizzas from the pans. Divide pizzas between plates or serve sliced on a large platter.