Good news: from now on you can eat as much pizza as you like. And it is gluten free with low calorie and super tasty! I don’t like vegan cheese so I always eat pizza without cheese. To make sure your pizza is not tasteless you should season your topping a lot.
INGREDIENTS (SERVES 1)
Whisk together the chickpea flour, olive oil, salt and water in a bowl.
Preheat the oven to 170 °C / 350 °F. Wash and cut tomatoes into small pieces and remove stalk parts.
Peel and chop onions and garlic. Put a saucepan on a medium heat and add oil. Add onion and garlic and let it cook for 2 minutes. Add tomatoes, vegetable stock, tomato puree, thyme, marjoram, basil, salt, pepper and coconut sugar. Turn the heat down to medium and let it all cook for 10 minutes.
Wash courgette and bell pepper and dice into little cubes. Clean and slice mushrooms. Put a saucepan on a medium heat and add oil. Add courgette and bell pepperand let it cook for 5 minutes. Than, add thyme, marjoram, basil, salt, pepper and mushrooms and let it cook for another 5 minutes.
Line a round cake pan (18 cm) with baking paper. Pour mixture into prepared cake pan. Put the sauce on it. Top it with the vegetables. Bake for 30 minutes.