---------- Recipe via Meal-Master (tm) v8.05

     Title: Garbanzo Pizza
Categories: Breads, Pizza
     Yield: 1 Batch

          Garbanzo beans (chickpeas)
          Oregano
          Basil
          Rosemary
          Mozzarella cheese
          Tomatoes or tomato sauce

 Bring the garbanzo beans to the point of readiness for putting in
 the food-processor. (i.e. Open the can, or soak overnight and cook.)

 Puree the beans, adding water to make them smooth and spreadable.

 Grease enough pan space to accommodate however much garbanzo beans
 you've pureed. Spread out the pureed beans on the pan(s) about
 pizza thickness and cover liberally with a good quality olive oil.
 Now cover with with the remaining ingredients, or with whatever
 else is in the fridge and might go well with it.

 Bake at about 190 C for a half hour or until just prior to burning
 commences. You should be able to cut pieces. If it's still rather
 mushy, put it in a bit longer.

 Notes:

 Here's a recipe I tried yesterday, a slight modification of
 something I saw done by the Frugal Gourmet, Jeff Smith, on PBS. It
 again follows my no amounts given approach to cooking.

 This might work with a combination of tofu and garbanzo beans as
 well. I discovered that the tofu/garbanzo mixture worked nicely in
 the tolafel recipe I submitted earlier. (Roughly equal proportions).

 Recipe by David Dmytryshyn <djd%[email protected]>

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