Roasted Vegetable Pizza

Ingredients

• 75g potatoes, peeled and chopped small
• 50g gram (chickpea) flour
• 125g ground rice
• 50g cornflour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon cream of tartar
• 25g sunflower spread
• 125ml semi-skimmed milk
• oil for greasing
• for the topping:
• 4 medium tomatoes, sliced
• half red pepper, sliced
• half yellow pepper, sliced
• 1 small red onion, sliced
• 1 small tin (290g) button mushrooms, drained and halved
• 40g feta cheese, crumbled
• handful fresh basil leaves, torn

Preparation

1. add the potatoes to a pan of boiling water and cook 15 mins until soft, then mash. preheat the oven to 220ºc. in a large bowl, mix together the gram flour, ground rice, cornflour, bicarbonate of soda and cream of tartar.
2. rub in the potato and spread , until the mixture resembles breadcrumbs.
3. add enough milk to make a soft dough and form into a ball, then roll out to a 30cm round and place on a lightly oiled baking sheet.
4. top with slices of tomato, peppers and onion, and mushroom halves.
5. crumble over the feta and bake for 15–20 minutes until the vegetables are tender and the pizza base is golden and crisp.
6. scatter the basil over and serve.