roasted vegetable pizza

Serves: 4

Ingredients:
75g potatoes, peeled and chopped small
50g gram (chickpea) flour
125g ground rice
50g cornflour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
25g sunflower spread
125ml semi-skimmed milk
oil for greasing
for the topping:
4 medium tomatoes, sliced
half red pepper, sliced
half yellow pepper, sliced
1 small red onion, sliced
1 small tin (290g) button mushrooms, drained and halved
40g feta cheese, crumbled
handful fresh basil leaves, torn

Method:
add the potatoes to a pan of boiling water and cook 15 mins until soft, then mash. preheat the oven to 220ºc. in a large bowl, mix together the gram flour, ground rice, cornflour, bicarbonate of soda and cream of tartar.
rub in the potato and spread , until the mixture resembles breadcrumbs.
add enough milk to make a soft dough and form into a ball, then roll out to a 30cm round and place on a lightly oiled baking sheet.
top with slices of tomato, peppers and onion, and mushroom halves.
crumble over the feta and bake for 15–20 minutes until the vegetables are tender and the pizza base is golden and crisp.
scatter the basil over and serve.