Who doesn’t love pizza? This plant based chickpea flour pizza is topped with avocado pesto, courgette and asparagus ribbons-quick, easy and simple

• 3.5 cups of gram flour
• 1L water
• 1 bunch of basil
• Handful of pine nuts
• Squeeze of lemon juice
• 1 avocado
• 2 courgettes
• 1 pack of asparagus
• 1 bunch on spring onions

Pre heat oven to gas mark 7.
2 Use 3.5 cups of gram flour mixed with 1L of water until a thick runny consistency. Leave to set for 5 minutes.
3 Pour mixture onto a flat baking tray until covered and flattened and bake in oven for 15 minutes until base is cooked.
4 Meanwhile for the pesto – whizz up basil, pine nuts, dash of lemon juice, avocado, season with salt and pepper to a smooth consistency.
5 Peel courgettes and asparagus into ribbons and chop some spring onions.
6 Spread pesto sauce onto pizza base, top with courgette and asparagus ribbons and spring onions, add some pitted olives and pine nuts.
7 Place under grill for a few minutes until crisp.
8 Top with some cheese if desired.

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