Flower Moon Pizza

May 17, 2019 • Nancy Wolfson-Moche
The full moon of May will rise tomorrow, May 18th. Native Americans called it “Flower Moon” to recognize the myriad of flowers blooming in the northern hemisphere. This riff on pizza celebrates local edible flowers: broccoli, purple cauliflower and yellow kale flowers; as well as flower lookalikes Brussels sprouts, mustard greens, oyster mushrooms, parsley and pearl onions. Arrange them on a chickpea pizza crust and you get a full moon breakfast arising.


  • For the crust
  • 1 ½ cups chickpea flour
  • 1 cup 00 or bread flour, plus more for rolling (bread or 00 flour renders a crisper crust; if not available use all-purpose for a chewier crust)  
  • 1 envelope dry yeast       
  • 2 teaspoons coarse sea salt
  • 1 1/2 cups water, 110° F
  •  2 tablespoons olive oil, plus 2 teaspoons
Suggested Toppings
  • (flowers)
  • 1 head fresh broccoli, chopped
  • 1 pink, white or green cauliflower
  • kale flowers
  • any edible flowers (viola, nasturtium, etc)
  • (flower-shaped vegetables)
  • 6-7 Brussels sprouts
  • 5-6 pearl onions
  • 1 zucchini
  • (herbs)
  • basil leaves, chopped or torn
  • oregano leaves, chopped or torn
  • parsley leaves, chopped or torn
  • (fruits)
  • grape tomatoes, halved
  • (proteins)
  • crumbled tofu
  • grated parmigiana, asiago and/or mozzarella cheese
  • (fungi)
  • 3-4 large oyster mushrooms


  • Combine the chickpea flour, 00 (or bread) flour, yeast and kosher salt in a glass or ceramic bowl.
  • Gradually add the water and 2 Tablespoons of the oil, one tablespoon at a time, until the dough comes together into a ball. If dough feels dry, add additional water, one tablespoon at a time. Scrape the dough onto a lightly floured surface and gently kneed into a smooth, firm ball.
  • Grease a large glass or ceramic bowl with the remaining 2 teaspoons olive oil. Then add the dough, cover the bowl with a damp white cotton towel (I use flour sack towels) and place the bowl in a warm area to let it rise.
  • After about 45 minutes it should double in size. Note: if you’re rushing, 20-30 minutes will suffice. The dough will not double in size, but it will expand enough.
  • Turn the dough out onto a lightly floured surface and divide it into 4 equal pieces.
  • Preheat the oven to 425°F.
  • Work on a floured surface with a rolling pin to flatten each dough ball to form an 8-inch circular pizza.
  • Transfer the dough onto a slightly oiled baking sheet (or onto a dry pizza stone.)  Bake for about 2-3 minutes, until crust is light golden brown.
  • Add desired toppings, leaving a 1-inch border around the edge. You may drizzle a bit of olive oil on the top.
  • Bake at 425°F until the crust’s edges are golden and the toppings are sizzling, for about 10-15 minutes.
  • Serve warm.
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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).