Chickpea Pizza

Chickpea flour is a very protein-rich flour that also keeps you nicely full. Here we have made a pizza with chickpea flour and topped it with a fresh tomato sauce, some kale, figs and chèvre. You can of course top the pizza with whatever you like.

Pizza base

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

Fresh tomato sauce

• 1 large ripe tomato
• ¼ garlic clove
• ½ tsp dried oregano
• 1 tsp olive oil
• 1 pinch of salt

Topping

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

Here's how

• Preheat 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 approx. 15–20 cm in diameter and 3 mm thick. A spatula dipped in a little water makes it easier to spread the batter.
• Bake the pizza bases in the middle of the oven for 10 minutes. Take the pizzas out and raise the temperature to 225 °C.
• Rinse and cut the tomato into pieces, grate the garlic and blend everything into a smooth sauce together with the olive oil, oregano and salt. Spread the tomato sauce over the pizza bases
• Rinse the kale and tear it into pieces off the thick centre stem. Massage the kale with a little olive oil and place it on the pizzas. Slice the chèvre and add to the pizzas.
• Bake the pizzas in the middle of the oven for about 5 minutes, until the cheese starts to melt and the kale takes on some lovely 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 with a little freshly ground black pepper, drizzle with a little olive oil and serve warm.