A real classic when traveling in an RV or boat (or just when you don’t have an oven), here is my version of the pan pizza.
I propose here a base with chickpea flour, just to add some protein (and because I like the taste). For a gluten-free version, you can replace the few spoonfuls of wheat flour that I use with rice flour.
And of course, the topping is to be varied according to the season and the place. Here, it corresponds to what I had on hand in the middle of winter in New Zealand.
Bon appétit !
For the dough:
- 1/2 mug of chickpea flour
- 3 tablespoons wheat flour
- 1/2 tablespoon of salt
- 1 tablespoon garlic powder (optional)
- 3 tablespoons olive oil
For the topping (to be adapted according to the season and the place) :
- tomato sauce
- vegan mozzarella
- a few spinach leaves
- 1 mushroom
- 4 black olives
- herbs of Provence
- some pumpkin and sunflower seeds
- 1 stove
- 1 mug (for measuring)
- 1 salad bowl or large bowl
- 1 frying pan
- 1 cutting board
- 1 spatula
- 1 tablespoon
- In the bowl, mix the chickpea flour, wheat flour, salt, garlic powder and olive oil.
- Add a small amount of water while mixing with a spoon until you obtain a smooth and soft dough. Form a ball with your hands.
- Prepare the topping on the side so that you can put everything on quickly (wash and cut the vegetables, grate the vegan cheese if necessary).
- Heat the pan over high heat while you spread the dough with your hands on the floured board. Try to make a fairly even base in terms of thickness. Flour both sides.
- Cook the dough for 2 minutes on high heat on one side and then remove from heat.
- Turn the base over with a spatula and top the pizza off the heat. If using vegan cheese, put it directly on the tomato sauce so that it melts well.
- Cook for 8 minutes over medium heat, the last 4 minutes under a lid.
- Cut the slices with a pair of scissors (it’s easier) and enjoy!