Gluten-free, healthy, super filling pizza has arrived!
I haven’t made anything like this in a loooong time. I always just ate salad, sautéed vegetables, and eggs because I didn’t have time, but now Sema is back in action 🙂 These ideas just pop into my head while I’m sitting at home. Yesterday I only had one meal, and that was this pizza with a side salad. It was incredibly filling. I just had vegetable juice for dinner and finished the day.
Base:
– 1/2 cup chickpea flour (4 level tablespoons) I haven’t tried it with other flours. You can try it with other flours as long as it maintains this consistency.
– I added water to the flour, about one finger’s width less than the flour itself, and mixed it. I added water because I had a client appointment and had prepared it and let it sit. I noticed it had thickened.
– I poured the pancake batter-like mixture into an 18 cm diameter round springform pan and baked it at 170 degrees for about 30 minutes.
For the topping:
-I took it out of the oven. I put tomato sauce, Tulum cheese, and olives on top. I sent it to the grill. It’s done when the cheese melts. You can visit my Instagram post for consistency videos.
Finally, I garnished it with rosemary and it’s ready. 😍
Wishing everyone a healthy, happy, and sugar-free week.
With love,
Sema
