Cold Pizza for Breakfast
Craving Pizza but eating sans gluten?
Me too. So, I searched for alternatives online and found lots of great recipes for gram (chickpea) flour bases. It's real easy to make and, once mixed it can sit waiting for you to cook it after a long day at work. Bonus.
Even better, because gram flour is made from chickpeas it's a great source of protein and fibre in your diet. It even has a boost of iron, magnesium and phosphorus.
I've included my tomato base sauce and garlic oil recipes also, as I think they are close to heaven, and made from all good, healthy ingredients.
Whisk one cup of Gram flour, one cup of water, 2 tbsps of extra virgin olive oil and a good pinch of salt together in a bowl. If you are a garlic lover like me, you can add a chopped up garlic clove and some rosemary and thyme to the mix. Cover and leave to rest for an hour or longer.
Stick the oven on. About 200 degrees.
Heat 2 tbsps of oil in a frying pan (we use coconut oil). When the oil and pan are really hot, pour in a ladle of your base mixture. Don't put too much in as the base, when thick, becomes more of a pancake! After about two minutes, flip it over once you can feel the underneath has cooked and fry this side for a couple minutes more.
Grab a pizza oven tray (the ones with holes in) if you have one, if not a normal baking tray will do the job. Transfer the base onto the tray and pop in the oven for 2-3 minutes.
Now for the fun part. Remove base from the oven, keep it on the tray while you cover it with tomato sauce (recipe below), and then your favourite toppings. We made a vegan green pizza (spinach, green peppers, avocado, fresh basil, pine nuts, garlic oil) and a meaty red pizza (salami, mushrooms, red pepper, red onion, olives, red chilli, mozzarella, pine nuts - see below)...
5 vine tomatoes (chopped), 2 garlic cloves (crushed), 2 tbsp organic tomato puree, 3 tbsp water, salt & pepper, 1 tbsp organic date syrup, handful of fresh basil (chopped), 1 tbsp coconut oil
Heat the coconut oil in a saucepan on a medium heat, when it has melted add the garlic and stir for 1 minute. Add the tomatoes and stir often for the next few minutes. Add the water, stir. After 2-3 more minutes add the tomato puree, stir. Turn the heat down to low. Keep stirring at intervals until the tomatoes have turned to a thick saucy gloop, then add the date syrup and salt and pepper to taste. Stir. Remove from the heat and stir in the chopped basil. Leave to cool.
You can make this the day or two before you're making pizza. It will keep covered in the fridge and the flavours will be even more intense. This also makes a great pasta sauce!
6 cloves of garlic (crushed), 1/2 tsp salt, 6 tbsp extra virgin olive oil
This is incredibly simple to make and incredibly delicious drizzled on pizza, pasta, salads etc. I make it and keep it covered in the fridge for up to a week. Simply mix the ingredients together in a small bowl and stir for a couple of minutes. Cover and leave to infuse.