¼ teaspoon dried oregano, crumbled between your fingers
¼ teaspoon dried basil, crumbled between your fingers
¼ teaspoon garlic powder
Generous pinch of cayenne or pepper
Pinch of turmeric
½ cup water
1 teaspoon extra-virgin olive oil
Instructions
Combine the chickpea flour, salt, oregano, basil, garlic powder, cayenne, and turmeric in a medium bowl. Gradually whisk in the water, beating well after each addition until completely smooth. Generously oil a 10-inch skillet (nonstick will work best) or mist it well with nonstick cooking spray, and heat over medium-high heat. Stir the batter and pour it into the pan, scraping all of it out with a rubber spatula. Drizzle the olive oil over the top. Cook until the top is set and the bottom is nicely browned, about 5-7 minutes. Adjust the heat as necessary to prevent over-browning. Carefully turn the dough over and cook the other side until well browned, about 5 minutes. Slide onto a round plate and slice into 8 wedges. Serve hot.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/bread/chickpea-flour-pizza-vegan-gluten-free-nut-free-soy-free