gluten-free-pizza-grain-free-pizza

First up you will need to make your Chickpea Flatbread Batter, then you make your pizza!

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Chickpea Flatbread

Free From Dairy Free, Egg Free, Gluten Free, Grain Free, Nut Free, Paleo, Vegan, Vegetarian
Meal type Baking, Bread, Breakfast, Dessert, Mains/Dinner, Snack, Soup
Cook Book Gluten Free Grain Free - Food we Love - Tania Hubbard - Author
A quick easy to make, delicious gluten-free, grain-free, nut-free, dairy-free, egg-free flatbread. Served hot with your favourite toppings.

Ingredients

Chickpea Batter

  • 1 cup besan (toasted chickpea flour) (sifted to remove any lumps)
  • 3/4 cups water
  • 2 tablespoons olive oil (this helps to bind the bread)

Method

1. sift flour into a bowl
2. combine with water and whisk well making sure all lumps are gone and you have a glossy mixture
3. add olive oil and combine
4. this is a good time to add spices like pepper, coriander, garlic (fresh)
5. Let mix sit aside for 30 minutes for a thicker batter and a lighter flatbread (you can use straight away though if you are super hungry)
6. Heat pan to medium/high (if you use a stainless steel pan) let it heat really well before adding oil
7. Lightly oil with a good quality oil - olive oil will eventually stick to your non stick pan - you are best to use avocado oil or coconut oil in small quantities
8. Ladle in batter (about 1/4 cup is a good serve per person)
9. Cook just like a pancake (except with all the gluten bubbles) - once the top is no longer runny when you gently lift the side you can flip, leave for another minute and serve
10. Serve straight away and enjoy

Note

This flatbread can be served straight from the pan and stacked up with lots of vegetables, served with yoghurt and fruit for breakfast or just dipped in some lovely lashings of olive oil and enjoyed with a glass of red wine.

The bread is always better if you leave the batter to sit for a while.  Besan and water start to ferment pretty much straight away and the longer you can leave the mix the lighter the bread.

This mix can be kept, covered in an airtight container for three days in the fridge.  If you don't like the bubbly stuff at the top of the mixture - remove it.  I simply stir it in for a really lovely fluffy easy to digest bread.

Once you have your batter made you will need to have handy:

  1. Sesame Seeds
  2. Dried herbs (like thyme and rosemary)
  3. or add some lovely spices – they toast deliciously when you sprinkle them on the wet side and then flip it over – perrrrfect!

Method

  • Remember if you are using your oven or grill to get it warmed up – I preheat my oven to 180C whilst I make the bases or heat my grill once the pizza’s are fully constructed
  • Ladel/pour mix into oiled pan
  • While batter is still wet on top sprinkle lots of sesame seeds and your favourite dried herbs or spices all over – REMEMBER to really cover the top well with the sesame seeds
  • Once the top is no longer runny, drizzle a small amount of olive oil over the seeds and herbs and then flip
  • This will help give you a crunchy pizza base
  • Remove flatbread from pan once sesame seeds have toasted to golden brown
  • Place on a cooling rack and finish however many pizza bases you are making

Building your Pizza – some ideas for toppings

  • This is the fun bit
  • Some lovely fresh grated cheese, fresh tomato, a sprinkling of fresh garlic, cracked pepper and a hot oven or grill
  • PIZZA!

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