A Moon Shaped Pizza ~ LA PENSINE MUTINE (EN)

My first pizza in ages! As you know, for some years now I've introduced drastic changes in my eating habits, forever excluding junk food and manufactured food. Gluten (or glycophate that is, thanks to Monsanto) and dairies as well since I have grown intolerant to these, and whatever peer-approved and recognised scaremongering disinformers might say I do not suffer from any deficiency and I'm actually feeling much better. A necessary clarification to set your mind at rest unless you would think I do not do as I preach. So here is my dead-simple healthy gluten-free pizza recipe named after Radiohead's latest album the front cover of which looks like er... nothing (please, don't shoot the messenger!).

Ingredients

Serves 1-2:

- 1 cup chickpea flour
- 1 cup mineral/spring water
- 1 tsp baking soda
- 1 tsp apple vinegar
- 2 tbsp olive oil
- 1½ tsp curry (or any other spice)
- 1½ tsp dried oregano (or any other herb)
- Pepper, salt
- Topping of your choice

Directions

Transfer chickpea flour into a bowl. Dig a hole in its centre. Add baking soda and vinegar and stir well. Pour water and stir again with a wooden spoon until smooth. The dough should be neither too thick nor thin (unlike traditional wheat-based pizza dough, this one doesn't need any kneading and should be much smoother). Cover with a clean cloth (or a plate) and leave to stand for at least two hours or six hours at best.

Lightly oil a metal pan dish (do no use silicon or non-stick dishes) and line it with baking paper. Place it on the baking tray in oven while preheating at 230°C.

In the meantime, add up the oil to your dough, stirring well then the herbs, spices, and seasoning. Remove your dish from the oven and pour the dough in the middle, slightly inclining clockwise or anticlockwise to spread evenly so that the crust won't be too thick.

Bake for 20-25 minutes.

You may then add your desired (pre-cooked topping) and put it back in the oven about 5 minutes before serving.

On the above picture, I've used bell pepper and eggplant topping with fermented tofu, garlic and fresh chives.

Bon appétit!