This pizza is fast to make, gluten free and higher in protein. And it can be adapted to all different toppings. Serves two.
Ingredients
Pizza Base
100 grams Chickpea flour (which is also known as gram, besan, or garbanzo bean flour) 115 grams water
Salt & pepper to taste
2 tbsp Olive oil (plus a small amount set aside for cooking)
For the topping
2 medium zucchini, shaved until the soft white core. (Keep the core for later use in a vegetable stir fry or smoothie) 100 grams cherry tomatoes
Cheese of your choice for the topping
Avocado, sliced
120 grams of hummus spread
(Fresh dill to garnish)
Method
In a medium pan with a dash of olive oil lightly sauté the shaved zucchini and cherry tomatoes, set aside & cover to keep warm. Use the same pan to cook the pizza base in.
In a mixing bowl whisk all the pizza base ingredients together (You are looking for consistency a bit thicker than pancake mixture) add more flour or water if needed. In the preheated pan, add a dash of olive oil.
Pour a soup ladle (half the mixture) into the medium heated pan, spreading the batter out evenly by gently tipping the pan in circular motion.
Cook on one side until crispy for about 3 minutes, then flip over to cook the other side until golden and crunchy. Place your toppings on and enjoy!
(If using other ingredients and certain toppings that require melting, place garnished pizza into a medium heated oven for a few minutes until melted)
