Pizza on chickpea dough

Ingredients:

Cake

• 2 cups chickpea flour
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon baking powder

Toppings

• Extra-virgin olive oil, for greasing and drizzling the pizza
• 220 g fresh mozzarella, thinly sliced
• 0.5 tbsp. grated parmesan
• 3 large plum tomatoes, very thinly sliced
• 0.5 cup fresh basil leaves

Preparation:

1. Cake:
   
   In a medium bowl, combine the chickpea flour with 1.5 teaspoons of salt. Stir in 1.5 cups of water and 2 tablespoons of olive oil and knead until smooth. Cover and let sit at room temperature for 2 hours.
2. Preheat oven to 220°C (425°F) with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper.
3. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Stir the baking powder into the chickpea mixture and pour half the batter into the hot skillet, tossing to coat the bottom evenly. Cook until completely set, about 2 minutes. Transfer the skillet to a hot pizza stone and bake until the edges and top of the crust are golden brown and crisp, about 5 minutes.
4. Flip the cake in the pan and bake until crisp, another 3 minutes. Transfer the cake to a parchment-lined baking sheet. Make another cake using the remaining 2 tablespoons of olive oil and the remaining batter.
5. Toppings:
   
   Lightly brush the crusts with olive oil. Sprinkle with mozzarella and Parmesan. Divide the tomatoes between the two crusts and season with salt and black pepper. Tear basil leaves and sprinkle them over the pizza. Bake on two baking sheets, rotating them halfway through, until the cheese is golden brown and bubbly, 10-12 minutes. Drizzle with olive oil and serve.