Prosciutto and rocket socca pizzas

MAKES 4 PREP + COOK TIME 1 HOUR (+ STANDING)

Chickpea flour makes these pizzas high in fibre and gluten-free.

2 cups (300g) chickpea flour (besan)

1 teaspoon garlic powder

¼ cup (60ml) extra virgin olive oil

3 (420g) heirloom tomatoes

1 small clove garlic, crushed

¼ cup loosely packed fresh basil leaves

2 (260g) buffalo mozzarella, sliced

200g shaved prosciutto, torn coarsely

2 cups (35g) baby rocket leaves

1⁄3 cup (25g) flaked parmesan

2 teaspoons extra virgin olive oil, extra

1 Combine chickpea flour and garlic powder in a large jug; season. Whisk in 21⁄3 cups (580ml) water and oil; stand for 30 minutes.

2 Meanwhile, blend or process 1 chopped tomato with garlic and basil until smooth; season.

3 Preheat oven to 240°C (220°C fanforced). Line 2 large oven trays with baking paper.

4 Heat a greased 27cm wide x 20cm base frying pan over medium heat. Add ¼ of the chickpea mixture to the pan. Cook for 5 minutes or until cooked through and base is golden and crisp. Slide base out of pan on to tray, browned side down. Repeat to make 4 bases in total.

5 Spread bases with the tomato mixture. Top with mozzarella. Slice remaining tomatoes; place over mozzarella.

6 Bake pizzas for 15 minutes or until golden and crisp. Top with prosciutto, rocket and parmesan; drizzle with extra oil. Not suitable to freeze or microwave.