RECIPE : easy gluten-free chickpea tortilla or pizza base

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good weekend morning from portland ! gosh am i having fun eating experiences here, and today is one of the days i’ve been looking forward to the most – we’re going to a japanese restaurant that serves vegan natto ! first time ever i’m trying it, after wanting to for years now. will let you know what i thought later of course !

i got this tortilla or pizza dough recipe from beautiful blog plantbased pixie. it’s so easy, sort of like making thick crepes. chickpea flour is one of my favourites, it’s so versatile, flavourful and healthy. i’m so using this recipe next time i’m making wraps. but for this post, we made sort of mini pizza slices.

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you can of course use any toppings you like, it’s all good !
we used hot green chili sauce as the sauce, and as toppings we had roasted aubergine and mushrooms, fresh radishes, tomatoes, basil, spring onion, and cranberries, dried oregano and nutritional yeast, as well as a bit of kimchi because… kimchi. it was a weird and wonderful mix of flavours !

i like making little islands of different toppings on my pizzas, so that every slice is different from the other. it just makes it interesting – plus it’s really pretty isn’t it ?

we had these as sort of appetisers with our holiday afternoon drinks. very fancy.

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chickpea tortilla & pizza base
makes 3 tortillas / 2 small pizzas / 1 large pizza
125 ml / 0.5 cup gram flour (chickpea flour)
2 tbsp ground flaxseed + 6 tbsp water
about 150 ml / 0.6 cup water
a tiny bit of oil for frying, if needed

– mix the flaxseed with water and let sit for 10 mins.
– add the flaxseed to the flour and gradually add the water a little at a time while stirring.
– heat a pan on medium heat and add a bit of oil to make it non-stick, if needed.
– pour a third, or half, or all of the batter into the pan, depending on how large tortillas or pizzas you want to make. if making pizza, make it a little thicker than you would a tortilla. when the top becomes cooked solid, flip and fry the other side.

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if you want to make a sweet version of this pizza, have a look at plantbased pixie’s suggestion.

3 other gluten-free recipes :
crispbread4 wakamepancake1csmall ourfoodstories5

love // jenny

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p.s. make sure to never miss a post – follow me on bloglovin’ !

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5 Comments

  1. quick question Jenny: does this make a crispy crust or is more on the soft side? I usually make my crust using only the chickpea flour and water (plus seasonings – try adding onion powder, so good!) and it turns out quite crispy on the sides especially, but working the dough is a pain because of how sticky it is :(
    Thanks for the post!

  2. I just want to tell you that I am very new to blogging and honestly savored this web blog. More than likely I’m want to bookmark your website . You really come with very good well written articles. Many thanks for sharing your web-site.

  3. This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.

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