For the pizza base
- 1 round pizza tray (Ø 22 cm)
- 120 g chickpea flour
- 120 ml of water
- 3 tbsp olive oil, heat-resistant
- ¼ teaspoon crystal salt
For the pizza sauce
- 3 tbsp tomato strains
- 2 tbsp finely chopped basil
- 1 teaspoon finely chopped oregano
- Crystal salt and pepper from the mill
For the pizza topping
- 50 g smoked tofu – cut into 5 mm cubes
- 40 g vegan cheese
- 1 large tomato – cut into thin slices
- ½ yellow pepper – cut into thin strips
- 1 half handful of rocket
- 8 black olives, pitted – cut in half
- Extra virgin olive oil
