Chickpea pizza base (gf) and branching out

chickpeapizza

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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13 responses to “Chickpea pizza base (gf) and branching out

  1. Really beautiful pizza, gaming, really how could they possiblly think that could be relevant to your site. Unbelievable.

  2. A great looking pizza, gaming and healthy eating, what a combination. What were they thinking ?

  3. well courgettes are the new spaghetti along with squash, carrots and anything else in the vegetable kingdom that is long, hard and easy to strip into lengths. Cauliflower is not only the new rice it is also the new mashed potatoes and funnily enough it tastes just like mashed tates when done up the same way. But thanks for the great recipe. I will be giving it a go for dinner tonight. I am doing the cutting back on carbs bit, therefore eliminating sugar and starch and adding in more veg and protein. Seems to be working for me anyway.

    • I have nothing whatsoever against eating a plethora of vegetables instead of carbs – to the contrary. What I don’t understand is why try to dress it up as something else? Why not just have courgettes with a bolognese topping, for example, instead of courgettes dressed up to to look like pasta with a bolognese topping? To me it just seems to defy the object of re-education… Anyway, I do hope you enjoy the pizza – let me know what you think. 🙂

  4. This pizza looks mouthwatering- seriously! Interesting recipe, I will have to try it at some point, as we love our Friday pizza nights!

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