Ingredients

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• 2/3 cup McKenzie’s Chick Pea Flour
• 1/3 tsp sea salt
• 1 cup water
• 1/2 tsp rosemary, finely chopped
• 3 tbs extra virgin olive oil
• 2 Tab tomatoes, chopped
• 1 Tab onion, finely chopped
• 3 Tab parmesan cheese, freshly grated
• 1 garlic clove, crushed
• 1/2 cup black olives
• 1/4 tbs pepper, freshly ground
• fresh rocket leaves to serve

Directions

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Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/2 cup of the water, whisking constantly to form a paste. Whisk until smooth. Whisk in the remaining 1/2 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.

Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet or pan. Stir the batter once, pour it into a hot skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 -3 minutes. Burst any large air bubbles with the tip of a knife.

Add the tomato, onion, parmesan, garlic, black olives and pepper over the top, then place the skillet under the grill and cook until the pizza is golden and crisp, 4 to 5 minutes.

Slide the pizza onto a work surface, cut into wedges and serve hot. Scatter fresh rocket leaves over it to serve.

Try any flavor combination including: prosciutto, goats cheese and basil or grilled vegetables and parmesan or tomato, shaved ham and mozzarella.