Pepper & mushroom socca pizza - Good Food Middle East
Make the base of this pepper and mushroom pizza with chickpea flour – it’s quicker to make than a yeasted one. It’s also gluten-free and adds to your 5-a-day
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Ingredients
- 1 tsp rapeseed oil
- 70g mushrooms, thinly sliced
- 1 pepper, halved, deseeded and thinly sliced
- 2 tbsp tomato purée
- 1 garlic clove, finely grated
- 2 tomatoes, chopped
- 2 tbsp chopped basil
- 30g grated mature cheddar
- 160g chickpea (gram) flour
- 1 tbsp rapeseed oil
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