Chickpea Flour Pizza

Try this delectable pizza made with chickpea flour; crisp and similar to a flatbread in texture this recipe provides a naturally gluten-free alternative to traditional wheat pizza as well as a healthy serving of protein and fibre. Top with rich Kalamata olives, rocket leaves, chilli flakes, lemon and pepper for an indulgent Mediterranean touch.

1 tablespoon olive oil plus more for drizzling

115 g Amisa Organic Chickpea Flour

½ teaspoon fine sea salt, plus extra for finishing

½ teaspoon freshly ground pepper, plus extra for finishing

2 tablespoons neutral oil

½ small red onion, peeled and sliced into thin rounds

90g pitted Kalamata olives halved

60g crumbled fresh goat cheese

A few handfuls rocket leaves

Squeeze of lemon

Pinch chilli flakes

    1. In a blender, combine 240ml water with the olive oil, chickpea flour, salt, and pepper. Blend until smooth. (Alternatively, sift the chickpea flour, salt, and pepper into a bowl. Whisk in the water and olive oil until smooth and combined.) 
    2. Cover and let the pizza dough sit at room temperature for 30-60 minutes to thicken slightly.
    3. Heat the oven to 245°C ( or 225°C fan-assisted). Place a 25cm cast-iron skillet or oven-safe frying pan in the oven for 10 minutes. 
    4. Carefully remove the skillet from the oven and swirl in the oil. Pour the pizza dough into the hot pan and, working fairly quickly, carefully layer the toppings over the batter in the following order: red onion, olives, goat cheese.
    5. Return the skillet to the oven and bake until the edges are deep golden brown, and the centre is mostly set, around 18 to 25 minutes. 
    6. Remove from the oven and carefully remove the pizza from the pan to a cutting board. The pizza will continue to cook from residual heat.
    7. Toss the rocket leaves with the lemon juice, a drizzle of olive oil, chilli flakes, and salt and pepper to taste. Scatter over the pizza and drizzle with more olive oil.
    8. Cut into wedges, serve and enjoy!


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