Avocado Pesto Pizza
[Vegan, Gluten-Free]

For the Crust:

1. Pre heat the oven to 390°F
2. Thoroughly mix the chickpea flour with water and salt and allow to rest for a minute to thicken slightly.
3. Meanwhile heat a large frying pan with a teaspoon of coconut oil. Once this is smoking hot pour a thin layer and evenly spread the batter across the pan (similar to a pancake). Fry each side until lightly browned which should roughly be a couple minutes each side (be careful when turning as it can break easily).
4. Place each base on a pizza baking tray and place in the oven for 5 minutes.

For the Avocado Pesto:

1. Add all the ingredients for the pesto into a blender/processor and leave it to blend for a couple minutes.

For the Toppings:

1. Chop the tomatoes, red pepper, mushrooms ready to top the pizza with.

To Assemble:

1. Once the pizza base is ready simply spread the pesto evenly over the base.
2. Now add the toppings making sure to leave the finely chopped fresh basil for the end.
3. Place in the oven for 12 minutes.
4. Finally top with finely chopped fresh basil and it’s ready to serve!