If you try to avoid pizza because you don’t get on well with gluten, then why not make it with a chickpea flour instead? This recipe, created by Harry Hensman on behalf of new heathy food delivery service Chelsea Kitchen, is veggie-friendly and packed with flavour thanks to the goat’s cheese, olives and thyme.
Ingredients (makes 1 pizza)
30g soft goat’s cheese, full fat
30g chickpea flour
10g olive oil
10g olives in brine
50g onions, raw
10g rocket leaves
4g rosemary
2g pink rock salt
4g thyme, fresh
4g raw cherry tomatoes
100ml mineral water
Method
For the base, mix chickpea flour, salt and water. Boil and stir over the cooker for ten minutes.
Make a thick pancake. Cut out into a 15cm diameter base.
Bake in oven till the base is crisp – at 200°C for 12mins.
Sweat the onions with thyme and seasoning till soft and lightly caramelised.
Spread onions mix over the base leaving a small border.
Top with goat’s cheese, olives, cherry tomatoes and rocket.
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