How to make
The strained chickpeas are poured into the jug of a chopper. Add olive oil, salt and puree them.
Pour it into a bowl, add a beaten egg white, or a whole egg, but then the fat will be more and you have to add more rice flour.
Add the activated soda to the yogurt and rice flour.
Mix into a medium thick paste, pour onto baking paper in a pizza pan with a diameter of 9.5″ (24 cm).
Bake the base in a preheated oven at 360°F (180°C) for about 5-7 minutes, until it sets and take it out.
Spread it with tomato chutney or tomato puree, distribute the olive pieces, ham, sprinkle with oregano and cover with yellow cheese.
Place the gluten-free pizza back into the oven and bake for another 10-12 minutes, until it's done.
Take it out and serve it warm!
Easy, quick, gluten-free and healthy chickpea base pizza!
