I haven’t met anyone who doesn’t love a good slice of pizza. A warm, gooey bite of cheesy deliciousness is always a great idea after a long day.

For the past year I’ve become addicted to gluten-free pizza’s. Not only is it lighter than a normal crust I don’t feel bloated, especially if I have pizza at night.

Below is my trick to making bases at home that’s easy, crispy and thin. I dressed mine with a chickpea concoction, pomegranate seeds for some zest, lots of mozzarella, and a mint yogurt dressing.

You will need:

1 pkt Woolies Gluten-Free Pizza mix

Follow instructions and prepare two pizza bases.

While you wait for the dough to rise, you can prepare your toppings.

Chickpea Topping Ingredients

Can of chickpeas, drained

3 tomatoes (Roma is the best, it’s the slim one in the stores)

1/2 onion

Thyme and Italian Herbs

Origanum

Method

1. Add diced onion to a pan and fry until glazed

2. Add grated tomatoes to pan and let simmer for 10 minutes on low heat

3. Season with salt, herbs and add a little water if the chutney is sticking to the pan. Add chickpeas.

4. Turn off the heat and let the mixture cook in its own heat

Mint Yogurt Sauce

In a food processor, blitz 1 cup of fresh mint leaves with 1/2 yogurt. You can add coriander if you like but you don’t have to. Season well.