This dish is super spontaneous. I was very hungry and everything that was to be found was mixed together. And here is the result. A gluten-free pizza made of chickpeas and linseed flour.
Ingredients (dough): 200 g chickpea flour 4 tbsp linseed flour 1 teaspoon baking powder 2 eggs 225 ml warm water 1 tbsp olive oil 1 pinch salt and pepper
Remaining ingredients: 4 tbsp tomato puree 2 tbsp almond paste 1 eggplant 1 carrot 1 small tin of chickpeas 1 tbsp olive oil 1 clove of garlic ½ TL Curry 1 tsp dried thyme 1 tbsp chopped mint 2 spring onions 1 tsp chopped rosemary
For the dough, mix all the ingredients together to form an even dough.
Preheat the oven to 200°C circulating air and line a baking tray with baking paper.
Spread the dough on the baking tray and place in the oven for 10 minutes.
In the meantime, clean the vegetables, cut the aubergines into cubes, "peel" the carrot with an asparagus peeler into thin slices, cut the spring onions into fine rings, finely chop the garlic, wash the chick peas and let them drip off.
In a bowl Mix the eggplant cubes, chickpeas, carrot slices, garlic, oil, curry, mint, thyme, salt and pepper.
Remove the pastry from the oven and spread with the tomatoes, salt and pepper.
Spread the vegetable mixture on top and sprinkle with the chopped rosamary and half of the spring onions.
Spread some olive oil on top and put in the oven for 30-40 minutes.
As soon as the vegetables on the pizza are soft, remove from the oven and garnish with almond paste and spring onions.