Salad Pizza - alive magazine

Ingredients

• 1 cup (250 mL) chickpea flour
• 1 cup (250 mL) water
• 2 Tbsp (30 mL) grapeseed oil, divided
• 1 garlic clove, minced
• 1/2 tsp (2 mL) dried oregano
• 1/4 tsp (1 mL) sea salt
• 4 cups (1 L) mixed lettuce leaves, torn if large
• 1 cup (250 mL) cherry tomatoes, halved
• 1/4 cup (60 mL) thinly sliced red onion, soaked in ice water for 15 minutes
• Freshly ground black pepper (optional)
• 1 Tbsp (15 mL) raw cashews
• 1/2 cup (250 mL) crumbled extra-firm tofu, divided
• 1/2 tsp (2 mL) minced garlic clove
• 1 Tbsp (15 mL) lemon juice
• 1 1/2 Tbsp (22 mL) apple cider vinegar
• 1 Tbsp (15 mL) tahini
• 1 tsp (5 mL) white miso
• 1 Tbsp (15 mL) water
• 1/2 tsp (2 mL) maple syrup
• 1 tsp (5 mL) Dijon mustard
• 1 Tbsp (15 mL) nutritional yeast
• 1 Tbsp (15 mL) finely sliced green onion
• 1/2 tsp (2 mL) grapeseed oil
• 4 oz (113 g) plain tempeh, crumbled
• 1 Tbsp (15 mL) low-sodium tamari
• 1 1/2 tsp (7 mL) maple syrup
• 1/2 tsp (2 mL) smoked paprika
• 1/4 tsp (1 mL) garlic powder