1 cup chickpea flour
1 cup tapioca starch
1/2 tsp. baking powder
1 1/2 cup water
1/2 cup of vegetable oil of your choice
1/4 tsp. salt
Combine the chickpea flour, tapioca starch and baking powder. Reserve.
In a saucepan, bring the water, oil and salt to a boil. Remove the saucepan from the heat. Add the flour mixture and stir vigorously with a wooden spoon until the dough forms a smooth ball that comes off the sides.
Return the saucepan to low heat and cook, stirring the dough, for 2 minutes or until the mixture forms a very sticky soft ball. Remove from the heat and let cool for 1 minute.
Using a wooden spoon, add the eggs, one at a time, stirring well between each addition, until the dough is smooth and homogeneous.
Immerse hands in a bowl of water so that they are wet while handling the dough. Divide the dough into three. Place a portion of dough in the center of parchment paper. Spread it out on the paper to form a crust about 23 cm (9 inches) with a small border. Repeat for the other dough parts. Bake, one dough at a time, for about 18 minutes (425 ° F) or until like golden brown.
Garnish to your liking. Bake for about 5 minutes.