Malzemeler
For the Base
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1 egg
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3 tablespoons strained yogurt (75g)
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1 tea glass chickpea flour (90g)
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1 tablespoon Livvy Olive Oil (10g)
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1 teaspoon salt
For the Topping
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60g mozzarella cheese
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1 tea glass tomato purée (100g)
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1 tablespoon Livvy Olive Oil (10g)
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1 tablespoon water
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3 cloves garlic
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1 teaspoon black pepper
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1 teaspoon oregano
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1/2 teaspoon salt
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2–3 basil leaves
Tarifler
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First, whisk the egg, strained yogurt, and salt with a whisk.
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Once smooth, gradually add the chickpea flour and knead the mixture until it becomes dough-like and easy to shape.
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Spread the pizza dough onto a lightly oiled pan.
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Cover the pan and cook on low heat until the bottom is set. Then, flip it with the help of a plate to cook the other side.
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Place the cooked base onto a baking tray lined with parchment paper.
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In a bowl, mix the tomato purée, garlic, olive oil, salt, water, and spices.
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Spread this mixture over the pizza base, then top with sliced mozzarella cheese.
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Bake in a preheated oven at 180°C (356°F) for 10–15 minutes, or until the cheese has melted.
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After baking, garnish with basil leaves and serve.
