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Chickpea Flour Pizza with Goat's Cheese

Preparation Time
35 minutes

Cooking Time
20 minutes

Serves
4

Allergy Information
Gluten Free, Wheat Free


Ingredients

  • FOR THE BASE:
  • 280g gram flour (chickpea flour)
  • 3 tsp. Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
  • 5 tbsp. Lucy Bee Coconut Oil
  • 500ml warm water
  • 1 onion, finely chopped
  • 3 sprigs of rosemary, finely chopped
  • FOR THE TOMATO SAUCE:
  • 1 x 400g tin of tomatoes
  • 200g peppadew piquant sweet peppers
  • 1 tbsp. olive oil
  • ½ tsp. chili flakes
  • A handful of fresh basil leaves
  • FOR THE TOPPING:
  • 125g goat’s cheese
  • A few olives, sliced
  • Large handful of rocket leaves, to serve
  • Note: feel free to use any topping that you like!

Method

  1. Preheat the oven to 220C, 425F, gas mark 7. Place a large oven tray in while the oven heats up.
  2. FOR THE BASE:
  3. In a mixing bowl, add the flour, 2 tsp. Lucy Bee Himalayan Salt and 2 tsp. Lucy Bee Whole Black Peppercorns, ground and stir together.
  4. Add 3 tablespoons of Lucy Bee Coconut Oil along with the water and whisk until combined and there are no lumps. Leave to one side.
  5. Carefully take out the warmed oven tray and add the remaining 2 tablespoons of Lucy Bee Coconut oil, which will melt. Toss the onion in this and bake for 10-12 minutes until the onions are soft and slightly brown.
  6. Add the onions to the batter mix along with the rosemary. Pour this mixture into the oven tray and place back in the oven and bake for 15-17 minutes, until the base is cooked.
  7. FOR THE TOMATO SAUCE:
  8. While this is cooking, making the tomato sauce. NOTE: this recipe only uses half of the tomato sauce so keep the other half to use with pasta the next day.
  9. In a food processor, add the tomatoes, 3 peppadew peppers, 1 tsp Lucy Bee Himalayan Salt and 1 tsp. Lucy Bee Whole Black Peppercorns, ground, extra-virgin olive oil, chili flakes and basil. Blitz.
  10. When the pizza base is ready, take it out of the oven and spoon half of the tomato sauce over (retaining the rest in an airtight container, in the fridge) and sprinkle over with the goat’s cheese, olives and the remaining peppadew peppers. Place back in the oven for a couple of minutes - just to heat the tomato sauce and slightly melt the goat’s cheese.
  11. Serve with rocket – either on the side or on top of the pizza.
  12. Note:This is a traditional Sardinian pancake normally eaten with no toppings at all.

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