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Ingredients
  • subheading: For the Crust:
  • 2 cups chickpea flour
  • 1 cup water
  • 2 teaspoons olive oil
  • dash of salt
  • subheading: For the Topping:
  • 5 ripe tomatoes
  • 8 to 9 Kalamata olives
  • 1 spanish onion
  • ½ cup shredded basil leaves
  • 1 zucchini
  • 1 yellow capsicum (pepper)
  • 2 tablespoons macadamia or olive oil
  • salt, pepper and chilli flakes
  • ½ cup vegan cheese (optional)
Steps
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