Ingredients Jump to Instructions ↓

  1. For the dough

  2. 1 tablespoon 15ml Yeast

  3. 1 cup 62g / 2 1/5oz Toasted chick pea flour

  4. 2 cups 125g / 4.4oz All-purpose flour - plus as needed

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Ginger

  7. 1/2 teaspoon 2 1/2ml Turmeric

  8. 1/2 teaspoon 2 1/2ml Cumin

  9. 1/2 teaspoon 2 1/2ml Chili powder

  10. 1/3 cup 78ml Garlic oil or substitute

  11. 1/3 cup 78ml Olive oil

  12. 1/2 tsp garlic powder

  13. 3/4 cup 177ml Water - or more

  14. To finish the pizza

  15. 8 oz 227g Ground lamb - browned and drained

  16. 4 tablespoons 60ml Curry paste

Instructions Jump to Ingredients ↑

  1. Place all the ingredients in the machine, program for manual or dough and press start. After 3 minutes of kneading if there is still a film of dough on the bottom of the pan, add 1 to 2 tablespoons of flout until a discrete ball forms. At the end of the final knead, place the dough in a large plastic bag or in an oiled bowl and cover with plastic wrap. Refrigerate for at least 2 hours or as long as 12 hours.

  2. Prepare the lamb if desired. Select a 16 inch perforated pizza pan or large heavy duty baking sheet. Preheat the oven to 475F with the rack in the center position. Place the dough on a cold unfloured work surface and use a heavy rolling pin to roll it to one large 16 inch circle or two 8 to 9 inch circles.

  3. The dough should be as thin as possible - no more than 1/8 inch thick. Immediately roll the dough back around the rolling pin and unroll it onto the pan. Spread a thin layer of curry paste onto the dough and top it with the lamb if desired. Place the pizza in the oven and bake 16-18 minutes until the crust is very brown and crisp. Serve immediately.


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