Gluten-free,  Savoury

Chickpea pizza base (gf) and branching out

A few days ago I received an email from a soft furnishings company saying that they would ‘love to write a guest post’ for my blog. This was followed by an email from an online gaming company suggesting the same thing. Call me parochial, but I’m still struggling to understand the relevance; gluten-free sofas, buckwheat light shades and deep-fried poker? Is this perhaps just the next step in the lateral thinking that claims courgettes are the new spaghetti and cauliflower the new rice? Still, I’m baffled, even in my capacity as the queen of non sequiturs (I’m always launching into totally unrelated conversational hemispheres – one minute you’re telling me about your holiday and the next I’m grilling you on how to teach a horse to pirouette).
So here’s a deliciously light chickpea pizza base that might or might not make for stunning cushion covers or perhaps put you in mind of a roulette wheel…
Ingredients (makes two 15cm pizzas)
150g chickpea flour
½ teaspoon bicarbonate of soda
a pinch of salt
Fresh rosemary leaves
200ml water
I clove garlic, crushed
1 tablespoon olive oil
1 tablespoon ghee (or you could use butter)
Combine the flour, bicarbonate of soda, salt and rosemary in a medium-sized bowl. Gradually add the water, whisking continuously to form a paste. Add the garlic, and olive oil and leave the batter to stand at room temperature for about 30 minutes. Melt half of the ghee in a 15cm frying pan and add half of the batter. Fry on both sides until golden brown. Repeat with the remaining ghee and batter. Add your toppings of choice and cook in a hot oven for 15 minutes.


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