This gluten free pizza base is made with gram flour. The base can be prepared ahead so it’s really just a matter of adding a topping or two and baking for fifteen minutes.
The Italians have been using gram flour to make a delightful flatbread called Farinita, for centuries, and in the South of France, gram flour is mixed with olive oil and seasonings to make a pancake like dish called Socca.
Gram flour, also known as chickpea flour, is available in health food shops, Asian and ethnic shops, and many supermarkets. Literally made from ground chic peas, it is high in protein and fibre, low in fat, and is naturally gluten free.
To make a Veganuary inspired pizza, top your base with cashew cheese or your favourite plant- based cheese and then add your toppings. I top mine with a courgette Mac ’n’ cheese and pulled jackfruit, but a simple spinach and tomato topping works just as well.
If vegan is not your thing, you can top with cheese and your favourite pizza toppings.
Feta, marinated kale, and mushroom is a great choice for a winter option.
Perfect served with a green salad or slaw and a glass of Free-from I.P.A.
For the Pizza Base (makes two 6 inch bases)
200 grams gram flour
Tsp of dried oregano
Tsp sea salt
25 grams of Parmesan for a vegan version use Nutritional yeast
1 tsp of baking powder (gluten free)
200 ml warm water
50 ml olive oil
Mix together the first five ingredients.
Add the oil.
Whisk in the water to form a smooth batter
Let the batter rest for 25 minutes
Heat a frying pan on the hob. Coat the bottom of the pan lightly with oil
Add half the batter. Cook like a pancake, turning once.
Remove from pan and set-aside. Repeat with the rest of the batter
To make the Pizza
Turn your oven to high
Add your favourite toppings and cook for 10 to 15 minutes.