Step 1

Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper. Make sure that there is enough overhang so that you can easily lift it out afterwards.

Step 2

Warm the oil in a skillet over medium heat. Add the onion, garlic, and a small pinch of sea salt. Cook, stirring occasionally, until softened and translucent. Add the red pepper and cook until softened. Mix in the sun-dried tomatoes, olives, salt, pepper, basil, oregano, rosemary, and chili flakes. Remove from the heat and set aside.

Step 3

Place the chickpeas in a food processor fitted with the ‘S’ blade. Pulse until they are broken up and crumbly, but stop before a paste forms. Transfer the ground chickpeas into a large bowl.

Step 4

Place the roasted almonds in the food processor and process until a coarse meal forms, about 15 seconds. Transfer into the same bowl as the chickpeas.

Step 5

Add the sautéed vegetables to the bowl containing the chickpeas and almond meal. Add the ground flax, oat flour, balsamic vinegar, and lemon juice. Stir well to combine. The mixture should hold together, with a texture similar to a chickpea veggie burger.

Step 6

Press the mixture very firmly into the prepared loaf pan. Spread the pizza sauce over top. Note: The pizza sauce sometimes starts to burn around the edges towards the end of baking. If this happens, simply spread a bit more pizza sauce over top at around the 45 minute mark.

Step 7

Bake for 60 minutes. Remove from the oven and let cool in the pan for 10 minutes. Lift out of the pan and let it cool for another thirty minutes before slicing. If you slice it too soon, it may crumble, but it holds together perfectly once fully cooled.

Step 8

Serve with Parsley, Hemp, and Walnut Pesto (directions follow), or your favourite store-bough vegan pesto.

Step 9

To make the pesto: Place the walnuts in a food processor fitted with the ‘S’ blade. Process for a few seconds, until a meal forms. Add the hemp, nutritional yeast, lemon juice, olive oil, garlic, salt, pepper, and parsley. Process until ultra smooth and creamy, adding a tablespoon or two of water to thin out, if desired. Transfer into an airtight jar or container and enjoy. Leftover pesto can be stored in the fridge for several days- it’s great on pasta, sandwiches, bowls, and swirled into soups and stews, plus it’s packed with brain-boosting omega 3s!