Today we bring you a gluten-free pizza dough, cereals have simply replaced by legumes. In this case we have prepared with chickpea flour, that being a legume, It does not contain gluten and is more nutritious.

Chickpea flour can be found already prepared, but the truth is that if you have a good food processor or grinder you will much cheaper to do it yourself at home from chickpeas own dry, and it is the best thing you just take you 1 minute and a half!.
 

INGREDIENTS

• 250g garbanzo tender MIAU
• 100g water
• 1 tablespoon extra virgin olive oil (Äôve)
• 1 teaspoon of salt
• oregano (to taste)
• ground pepper (to taste)

PREPARATION chickpea flour

1. A powerful processor or kitchen robot introduce chickpeas and go up the speed gradually until the maximum and leave for grinding 1 minute and a half.

PREPARATION pizza dough

1. In a bowl put flour, the salt, oregano and ground pepper and mix well with a spoon or with your own hands.
2. Add the AOVE and mix well with hands.
3. We are adding water slowly, Put a small and mix with hands flour absorbs it to the liquid to finish all the water and we have left a homogeneous mass.
4. Stretch the dough with your hands initially on the baking sheet and then if you want with a roller to smooth it out a little, but it is not necessary, only hands and is pretty good.
5. With the oven preheated to 250 ° C , lower the temperature to 200 ° C and left in the oven for 8-10 minutes, until we see that start to be crisp.
6. We draw the oven.

Note: ground must not break the handle, If so, add a little water, but with caution.

PREPARATION pizza

1. We put the ingredients that we like, in our case we put tomato sauce and cheese to melt (If you prefer, you can put vegan cheese pizza) and tomato slices.
2. We lower the oven temperature to 180 ° C and re-enter the pizza for a few minutes until the cheese melts.
3. Remove from the oven and add the arugula over.
4. Ready to serve and enjoy ?.