Break all the rules with this fiery pizza recipe!
Tip the yeast and sugar into a bowl, pour the warm water on top and leave to sit until frothy. Then add the flour, salt, baking powder, coconut cream and olive oil and stir until a dough forms.
Lightly dust a clean work surface with flour, knead the dough for 5 minutes or until smooth and soft, you may need to add more flour if too sticky.
Place in a bowl, cover with a clean tea towel and leave to rise until the dough has doubled in size.
Divide the dough into 8 pieces, heat a pan over a medium heat, roll a piece of the dough into an oval shape and place the dough on the heated pan. Cook until bubbles form and golden brown then flip and cook for a couple of minutes until golden brown.
Place the chickpeas and tahini into a food processor, blend until smooth, add the olive oil, the juice of one lemon, garlic, peppers, chipotle pepper, cayenne pepper and salt. Blend for a minute or two or until combined and smooth. Add extra salt or cayenne pepper to taste.
Preheat the oven to 180 or 160C for fan assisted ovens. In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander. Place the coated chickpeas on to a baking tray and roast for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.
Spread the hummus on to the pita bread, top with roasted chickpeas and sprinkle mixed greens on top to serve.