Makes 6
INGREDIENTS
- 2 cups (300g) chickpea flour (besan)
- 1 cup (150g) plain flour
- 2 eggs
- 300ml pure (thin) cream
- ¼ cup (60ml) extra virgin olive oil, plus extra to brush
- 2 tsp dried oregano
- 2 cups (500ml) water
Topping
- Chargrilled asparagus
- Cherry tomatoes, roasted
- Prosciutto, thinly sliced
- Basil pesto
- Green salad leaves
- Basil leaves
- Ricotta
METHOD
- Whisk the chickpea flour, plain flour, egg, cream, oil, oregano and 2 cups (500ml) water together in a bowl until a smooth batter the consistency of runny cream.
- Preheat the oven to 150oC. Brush a 22cm non-stick frypan with a little oil and place over medium heat. Using ½ cup (125ml) batter for each pizza, coat the base of the pan, swirling to distribute evenly.
- Cook for 1-2 minutes, then turn and cook for a further 1 minute or until golden. Transfer to a tray and keep warm in the oven, loosely covered with foil. Repeat with remaining batter, brushing pan with more oil as needed, to make 6 pizzas.
- Top with our suggested topping or create your own.
Approx. per serve: 1853kJ | fat total 20.1g | saturated fat 5.8g | fibre 9.6g | protein 15.6g | carbs 52g
