- In a pot, soften the onion and garlic in the oil. Add the tomatoes and pepper flakes and simmer over low heat for about 10 minutes, stirring frequently. Season with salt and pepper.
- With the rack in the middle position, preheat the oven to 425°F (210°C). Line a baking sheet with parchment paper.
- In a bowl, combine the chickpea flour, tapioca starch and baking powder.
- In a pot, bring the water, oil and salt to a boil. Remove from the heat. Add the flour mixture at once and stir vigorously with a wooden spoon until the dough forms a smooth ball coming off the sides of the pot.
- Place the pot back over low heat and cook, stirring the dough for about 2 minutes or until the mixture forms a very sticky soft ball. Remove from the heat.
- In a stand mixer fitted with the paddle attachment, or in a food processor, or with a wooden spoon, add the eggs, one at a time, stirring well after each addition, until the dough is smooth.
- Place your hands in a bowl of water to keep them moist as you handle the dough. Divide the dough into three balls. Place a ball in the centre of the prepared baking sheet. With wet hands, spread the dough to form a 9-inch (23 cm) pizza crust with slightly thicker borders. Bake one pizza crust at a time, about 18 minutes or until the dough begins to brown and comes off the paper. Repeat with the remaining dough.
- Top each baked crust with tomato sauce. Top with mozzarella-flavoured shreds, roasted peppers and sausage.
- Bake for an additional 5 minutes or until the cheese has melted. Finish under the broiler, if needed. Right out of the oven, garnish with the basil leaves. Serve immediately.
If you are looking for a dairy-free “cheese”, Daiya makes a lactose-free, casein-free and gluten-free product sold in blocks or pre-shredded. It may not melt as easily as cow’s milk cheeses, but is still a great lactose-free option.
Add more toppings of your choice: Olives, artichokes, leftover roasted chicken, etc.