Chickpea Pizza

Chickpea flour is a very protein-rich flour that also keeps you full for longer. Here we've made pizza with chickpea flour and topped it with a fresh tomato sauce, a bit of kale, figs and chèvre. Of course, you can fill your pizza with whatever you like.

Pizza base

• 200 g (4 dl) da Carla organic
• Chickpea flour
• 150 g (1½ dl) water
• 1 msk olive oil
• 2 tsk dried oregano

Fresh tomato sauce

• 1 large ripe tomato
• ¼ clove of garlic
• ½ tsk dried oregano
• 1 tsk olive oil
• 1 krm salt

Topping

• 1 stalk of kale
• 2 fresh figs
• 100 g chèvre
• ½ dl almonds
• Black pepper
• Olive oil

Here's how

• Heat the oven to 200 °C
• Mix all the ingredients for the pizza base into a loose batter. Divide the batter into two equal parts and spread out into two pizzas about 15–20 cm in diameter and 3 mm thick. It's a good idea to use a spatula dipped in a little water, which makes it easier to spread the batter.
• Bake the pizza bases in the middle of the oven for 10 minutes. Take out the pizzas and raise the temperature to 225 °C.
• Rinse and cut the tomato into pieces, grate the garlic and blend everything together into a smooth sauce along with olive oil, oregano and salt. Spread the tomato sauce over the pizza bases.
• Rinse the kale and tear it into pieces away from the thick centre stalk. Massage the kale with a little olive oil and place it on the pizzas. Slice the chèvre and place it on the pizzas.
• Bake the pizzas in the middle of the oven for about 5 minutes until the cheese starts to melt and the kale gets a nice colour.
• Rinse and cut the figs into pieces and scatter over the pizzas.
• Toast the almonds in a dry frying pan until golden. Roughly chop the almonds and sprinkle over the pizzas.
• Sprinkle over a little freshly ground black pepper and drizzle with a little olive oil, then serve warm.