Chickpea Flour Pizza with Asparagus

Chickpea Flour Pizza with Asparagus

Move over cauliflower crust pizza, we’ve got chickpea flour pizza!

Whenever I announce that we’re having “pizza night!” Jack gets excited. But when I follow it with “gluten free pizza night!,” he knows that he’s about to work with overly sticky dough that he can’t toss in the air.

Air-tossing aside, this dough was easy to work with and we both enjoyed making (and eating) this pizza, which comes from the book Chickpea Flour Does it All, by Lindsey Love. Lindsey is also the creator of one of my absolute favorite food blogs – Dolly and Oatmeal. I’m sure many of you are fans of hers as well, if you’re not go check out her site! It’s jaw-droppingly gorgeous and it’s full of gluten-free and dairy-free recipes.

Chickpea Flour Pizza with Asparagus Chickpea Flour Pizza with Asparagus

But this book – it’s so good! I don’t have very much experience cooking with chickpea flour, but I’m inspired to use it more since it’s so nutritious. I also made her Lavender Vanilla Cupcakes and was blown away by how good they were. I actually made them twice because the first batch disappeared too quickly.

This dough recipe requires a few extra ingredients than you might have on hand, but once I had them all, I could easily make the rest of the recipes in the book.

Chickpea Flour Pizza with Asparagus

This pizza crust would be delicious with regular pizza toppings – sauce, cheese, or vegan cheese, but I followed Lindsey’s cue and made this light & lovely salad pizza. I couldn’t find green asparagus, so I used white. And her recipe calls for pea shoots, which I couldn’t find, so I used arugula.

This recipe made two medium sized pizzas, which was enough for us for two dinners. We made the dough, baked half of it one night, and the other half the next night. Lindsay notes that the crust also freezes well, so check out the recipe notes for her suggestions.

Oh, and go get her book! (CLICK!)

Chickpea Flour Pizza with Asparagus

Vegan Carrot Waffles

Vegan Carrot Waffles

It’s springtime, and one of my favorite veggies is in peak season – the humble carrot. I love them in soups, in tacos… and right now they’re my favorite vegetable to eat for breakfast. Currently, I’m alternating between carrot cookies and these waffles that are – you guessed it – in the new cookbook!

This is one of my favorite recipes, (and also one of my favorite photos from the book – how sweet is this little breakfast scene that Jenn set up!?)

I like to make these on a Sunday morning and store the extras in the freezer for easy weekday waffling. I let them thaw slightly and then pop them in the toaster until they’re crisp around the edges.


If you haven’t bought the book yet, CLICK HERE to get your copy!

Also – thank you to all of you who came out to our book signing last week! If you missed it, join us for happy hour next Saturday, April 9th from 5-7pm in the wine garden at Lenoir Restaurant in Austin. More details HERE. Hope to see you there!

The Cookbook is OUT + Sneak Peeks!

The Love & Lemons Cookbook

It’s here!! It’s finally March 29th, the day I thought would never come. No more pre-orders, our cookbook is available in stores and online TODAY!!

What’s in the book?

– More than 100 all new recipes that have never been posted on the blog.
– All vegetarian recipes with many many vegan and gluten free options.
– Photography to go along with each recipe – over 300 photos in the book!
– Recipes that include both US and metric measurements.
– Handy guides for stocking your pantry and tips for impromptu meals.
– Mix & match charts for multiple variations on pestos, salsas, hummus & more!

Buy the book! Amazon / Barnes & Noble / Books-a-Million / Google Play
iBooks / IndieBound / KindleKobo / Nook In Canada: Amazon / Indigo
(see below for full list of countries)

Now for some sneak peeks!
The book is organized by vegetable – so when you bring home a cauliflower as big as your head, you know what chapter to head to:


Every section has a gorgeously designed title page with little tips and tidbits:


There are step-by-step photos for some of the recipes – including this Crispy Baked Eggplant which is my healthier version of eggplant parmesan. I used hemp seeds and sunflower seeds instead of parmesan and it’s SO delicious – I can’t wait for you to try it!


Breakfast staples in our house – carrot cookies and these Vegan Carrot Waffles:

The Love & Lemons Cookbook

In the back of the book, there are mix and match charts for pestos, salsas, & more! Because why would you want one option when you could have 4?

The Love & Lemons Cookbook

Buy the book!

Amazon / Barnes & Noble / Books-a-Million / Google Play
iBooks / IndieBound / KindleKobo / Nook

In Canada: Amazon / Indigo

In Europe: Book Depository / Amazon Germany / BOL Holland / Amazon IT Switzerland / Amazon UK / Amazon France / Amazon Spain

In Asia: Kinokuniya Singapore

The Love & Lemons Cookbook

And a special THANK YOU to two very special people, it was amazing to be able to collaborate with both of you. To Jenn Elliot Blake: I’m in awe of your talent and eye for the tiniest prop styling details. This book is infinitely more beautiful because of you. To Trina Bentley of Make & Matter: thank you for helping bring the Love & Lemons vision to life through stunning typography and design.


The Love & Lemons Cookbook

Our Cookbook Signing at Anthropologie!

Love & Lemons Cookbook Signing at Anthropologie

Mark your calendars, you’re invited to our cookbook launch event next week! If you live in Austin (or you’re going to be in Austin), I’d LOVE to see you!!

We’ll be at Anthropologie at 6th and Lamar on Thursday March 31st from 5-7pm.

There will be sparkly cocktails and snacks inspired by recipes from the book. Come meet us!! The event is free – just click over to RSVP.

Hope to see you there!