For the pizza sauce: Heat olive oil in a pan, add finely chopped garlic and saute for few seconds.
Add tomato puree and let it cook for 2-3 minutes on medium flame.
Add oregano, paprika, salt and cook till the sauce thickens.
Once done switch off the flame and keep aside.
For topping: Heat water in a pan, add broccoli florets and let it cook for 2 minutes.
Transfer the broccoli florets in ice cold water and keep aside.
Heat oil in a pan add baby corn, mushrooms cook for 2 minutes till they are soft.
Next add onion rings, green, red, yellow bell peppers, blanched broccoli.
Mix the vegetables together season with salt and pepper.
Once done switch off the flame and keep aside.
For the base: In a bowl take chickpea flour, salt, water and make a smooth lump free batter.
Heat little bit of oil in a non stick pan over medium heat.
Pour the batter and roll the frying pan to spread the batter evenly or use spatula.
Let it cook for 2-3 minutes on one side and gently flip over and cook the other side also.
Assembling the pizza: Once the base is ready spread a layer of pizza sauce leaving half inch from the sides.
Add sauteed vegetables from top.
Spread grated cheese over the vegetables.
Heat a non stick pan gently place the pizza on it, cover and cook till the cheese melts.
Once done take out on a plate cut in slices season with oregano and red chilli flakes and serve hot!
