maltatoday | SUNDAY • 25 APRIL 2021
10
FOOD
Gluten free chickpea
base veggie pizza
Recipe by Daniel Pisani from @
LifeOf Marrow
Thursdays at 6:30pm
on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• 250ml water
• 200g chickpea flour
• ½ tsp fennel seeds
• ¼ tsp salt
• ¼ tsp onion powder
• Pinch garlic powder
• Pinch of black pepper
FOR THE BASE METHOD
1. Preheat the oven to 200 degrees
2. Slice the veggies and coat them in olive oil,
salt and pepper
3. Arrange the sliced vegetables into a single
layer on a sheet of baking paper
4. Roast the veggies for around 20 minutes
5. Combine all of the base ingredients in a
large bowl and stir them together, making
sure that there are no lumps – the mixture
should resemble that of a pancake batter
6. Line a standard sized pizza pan with parch-
ment paper and distribute the batter using
a spatula to spread the mixture into a round
layer
7. Remove the veggies from the oven and
place the pizza base
8. Cook the base for 15 minutes
9. Flip the base then carefully remove the bak-
ing paper
10. Spread the tomato sauce and add the top-
pings, then bake for another 15-20 minutes
• 200g tomato sauce
• 1 tbsp olive oil
• 1 marrow
• 1 small aubergine
• 1 yellow bell pepper
• 1 red bell pepper
• 1 tbsp capers
FOR THE TOPPINGS
