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
Prep:15 mins
Serves 2
1 tsp rapeseed oil70g mushrooms, thinly sliced1 pepper, halved, deseeded and thinly sliced2 tbsp tomato purée1 garlic clove, finely grated2 tomatoes, chopped2 tbsp chopped basil30g grated mature cheddar
STEP 1Heat the oven to 200C/180C fan/gas 6. For the base, put the flour in a large bowl. Whisk in 250ml water to make a batter. Heat the oil in a large, non-stick frying pan. Pour in the batter and cook over a low heat for 4-5 mins until set. Loosen with a palate knife or spatula, turn and cook for 1-2 mins on the other side.STEP 2Meanwhile, for the toppings, heat the oil in a pan over a medium heat and stir-fry the mushrooms and peppers until soft, about 4-5 mins. Mix the tomato purée and garlic in a bowl with 2 tbsp water, then stir in the chopped tomatoes.STEP 3Turn the base out onto a baking tray lined with baking parchment. Spread over the tomato mixture. Scatter over the mushrooms, peppers, half the basil and the cheese. Bake for 5-10 mins until the cheese has melted. Scatter with the remaining basil to serve.This recipe is part of our free 7-day healthy diet plan. This easy-to-follow, nutritionist-created plan will inspire you to cook and eat more healthily. Nourish yourself with seven days of meals, snacks and treats.
