Prep time: 5 minutes
Cooking time: 15 minutes
Scrumptious grain free chickpea based pizza!
Did you know, the modern day pizza evolved from flatbreads eaten in Italy in as early as the 18th century? The world's first pizza was officially documented in A.D. 997, so cool! Honestly, what is better than a slice of pizza? This beauty is topped with coriander pesto, marinated artichoke hearts, capers, black kalamata olives, rocket and micro greens. Full of goodness and super delicious.
I love that this plant based pizza is both grain and gluten free as well as dairy free. It's super quick to make and you can eat it as a flatbread, pizza or wrap.
Let's make it!
1 cup chickpea flour
3/4 cup filtered water
2 tsp potato starch or tapioca flour
1 tsp dried vegetable stock (can sub garlic and onion powder with celery salt)
1/4 tsp baking soda
salt and pepper to taste
Add all the dry ingredients into a bowl. Slowly add the water to form a paste, then continue to mix and add the remaining water.
Heat a non-stick pan on medium heat and pour half the batter into the pan. Cook for a few minutes until bubbles form and the edges start to lift. Then flip over and continue to cook until lightly browned.
Top with your favourite toppings and enjoy!