glutenfree chickpea pizza

INGREDIENTS:
(for 6 small, palm size pizzas)

for the pizza base:
250 g chickpea flour 
100 ml water
2 tablespoons of olive oil
1 tsp salt

Pizza topping:
1 sheep yoghurt (approx. 250 g) 
250 g cashew yoghurt OR soy yoghurt 
1 garlic clove
6 medium-sized tomatoes (green, yellow and red)
2 tablespoons pine nuts 
6 stems of parsley 
3 stalk mint
Salt
freshly ground pepper

at will:
6 tsp basil pesto 
3 tablespoons tahini

PREPARATION:

1. Knead the chickpea flour with water, olive oil and salt to a homogenous dough. 
2. On a lightly floured work surface, roll out with a rolling pin and use a knife to cut out 6 round pizza doughs. 
3. Place the pizza dough on two baking trays lined with baking paper.
4. Preheat the oven to 180° C circulating air.
5. Mix the sheep and cashew yoghurt with the pressed garlic clove, salt and pepper. Spread the cream on the pizza bases. Wash the tomatoes thoroughly and cut into fine slices. Spread tomato slices and pine nuts on the pizzas. Bake the pizzas in the preheated oven for about 15-20 minutes until the pizza is golden brown at the edges.
6. Wash parsley and mint thoroughly and pluck off the leaves and spread them on the freshly baked pizza. Garnish as desired with tahini and basil pesto.