RECIPE : easy gluten-free chickpea tortilla or pizza base

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.

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.

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.