Authentic home cooking from Italy, with US measurements. 
Gluten-Free, Dairy-Free Savory Protein Pie
A nutritious savory pie recipe that keeps you full for hours. It's tasty, high in protein, and packed with vitamins. This whole-grain recipe, made using a blender, yields 10 servings and is low in calories. Since it contains cooked chickpeas, vegetables, and meat, you can store it in the refrigerator for up to 5 days. The legumes in the dough are chickpeas, but you can substitute with beans or lentils. The filling can be just vegetables or anything you like, such as canned tuna, onions, and mushrooms.
Gluten-Free, Dairy-Free Savory Protein Pie
A nutritious savory pie recipe that keeps you full for hours. It's tasty, high in protein, and packed with vitamins. This whole-grain recipe, made using a blender, yields 10 servings and is low in calories. Since it contains cooked chickpeas, vegetables, and meat, you can store it in the refrigerator for up to 5 days. The legumes in the dough are chickpeas, but you can substitute with beans or lentils. The filling can be just vegetables or anything you like, such as canned tuna, onions, and mushrooms.
Open in Cookpad AppSteps
- 1
To prepare the filling, dice the zucchini, eggplant, tomato, and mushrooms. Cut the olives in half. Sauté the shallot in olive oil, then add the sausage and ham.
- 2
Add the zucchini, eggplant, and tomato in order. After 5 minutes, add the chicken broth, corn, olives, and mushrooms. Cover and cook for another 5 minutes.
- 3
Meanwhile, prepare the pie batter. In a bowl, combine all the flours, baking soda, oregano, and salt.
- 4
In a blender, add the eggs and chickpeas.
- 5
Next, add the olive oil, salt, pepper, oregano, vinegar, and garlic.
- 6
Blend well for 5 minutes, then pour the mixture into the bowl with the flours.
- 7
Mix the batter and pour half into a greased and rice-floured baking pan.
- 8
Add plenty of filling and cover with the remaining batter.
- 9
Top with sunflower or sesame seeds and bake in a preheated oven at 350°F (180°C) for about 25 minutes.
- 10
The whole-grain, gluten-free, dairy-free protein pie is ready to enjoy and will satisfy your appetite with just one slice.
- 11
With the leftover vegetable and sausage filling, I made a second savory pie using self-rising flour and mozzarella, which I'll share soon. If you have extra filling, you can serve it alongside a slice of the pie.
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