I love how quickly these can be made and then personalised and the base only has three ingredients, chickpea flour/besan which I always have a box of,water and salt, too easy!
This pizza is topped with passata, chorizo, Parmesan and spring onions.
To make this vegan, just use oil in your pan and select your usual toppings.
Makes 5-6 pizza bases.
275g chickpea flour
Pinch of salt
Butter and or oil
Measure the flour into a large bowl.
Make a well in the centre and slowly whisk the water into the flour to form a very runny batter. Set aside for 30 minutes.
After 30 minutes, heat your grill or broiler to high.
Take a non stick, oven proof, 22/24cm frying pan and heat over medium to high heat with 10g butter and 10mls oil.
Whisk the batter, season and whisk again.
Once the butter has melted, swirl around the pan and add 200mls of batter.
Swirl the pan and pop back on the heat.
Cook for 3-4 minutes until the surface appears to dry a little.
Now slide the pan under the grill, my pan doesn’t have an oven proof handle so I have it sticking out away from the heat!
Grill for 3-4 minutes until colouring.
Now you can choose to top the pizza and grill again to melt your toppings or as I do, make all the bases and then bake them in a 210 degree Centigrade oven until the toppings have melted, less than a minute for the pizza in the picture.