Serves 1-2
Prep time 60 minutes
Ingredients Fort Base
250ml water
200g chickpea flour
½ tsp fennel seeds
¼ tsp salt
¼ tsp onion powder
Pinch garlic powder
Pinch of black pepper
Ingredients Fort Topping
200g tomato sauce
1 tbsp olive oil
1 marrow
1 small aubergine
1 yellow bell pepper
1 red bell pepper
1 tbsp capers
Method
Preheat the oven to 200°C.
Slice the veggies and coat them in olive oil, salt and pepper. Arrange the sliced vegetables into a single layer on a sheet of baking paper and roast for around 20 minutes.
Combine all of the base ingredients in a large bowl and stir them together, making sure that there are no lumps – the mixture should resemble that of a pancake batter.
Line a standard sized pizza pan with parchment paper and distribute the batter using a spatula to spread the mixture into a round layer.
Remove the veggies from the oven and replace with the pizza base. Cook the base for 15 minutes. Flip the base then carefully remove the baking paper.
Spread the tomato sauce and add the toppings, then bake for another 15-20 minutes.
