EXPERIMENT WAS A BOMB. DON'T TRY IT.
3 T Chia
1/2 C Cool Tap water
5 T Olive oil
2 T Honey
1 T Cider Vinegar
2 1/2 C Chickpea flour
1 C Brown rice Flour
1/2 C Almond Meal (Almond Flour)
1 t Rosemary, dried and snipped small from friend's garden
1 t Basil, dried and crumbled also from friend's garden
1 1/2 T. Yeast (Fast Acting-store brand)
2 t turbinado sugar
1/4 C hot-hot tap water
1/4 C ricotta
1 C warm tap water
3 1/2 C pizza sauce (thrown together with ingredients on hand)
Pizza cheese - romano, parmesan, mozzarella
Mix chia and cool tap water into slurry - allow to set 15 min till it has consistency of an egg white.
Blend olive oil, honey and cider vinegar and set aside.
Rehydrate yeast with turbinado sugar and hot tap water - allow for it to bubble up.
Blend flours in large bowl, adding herbs. Then mix in eggs, ricotta, warm tap water, olive oil-honey-vinegar mix, chia slurry and the rehydrated yeast.
Set in cool oven to rise for 45 minutes. Pre-bake at 375° for 8 minutes.
Add toppings - heat to 400° and bake 7 or 8 min.
Stuck to the pan. Could be remedied by using parchment paper. Bottom had a nice browned texture that stuck a bit to the pan. Even with the rosemary in the dough, it still was bland and I've opted not to even let the dogs sample it.
Texture was reminiscent of cornbread that falls apart. Taste of crust was on a scale of 1 to 10 was a 1 (being equal to cardboard).
The toppings were fine, I was able to scrape off the pepperoni, cheese and some of the sauce and it will be reincarnated into a special Italian meatloaf.
Chia makes a great binder and I am thinking it can be used in place of Xanthan gum in some recipes.
The flour in your recipes probably should not contain more than 30% chickpea flour.
You can make hummus from Chickpea flour - there is a recipe right on the package of Bob's Redmill (Chick pea) Garbanzo bean flour.