1

Put a large baking sheet in the oven and heat to 220°C, fan 200°C, gas mark 7. Put the chickpeas and garlic in a food processor with a good pinch of salt and blitz until finely chopped. Add the cornflour, dried oregano, cayenne, some black pepper, hard cheese and the egg. Blitz again until you have a perfectly smooth mixture.

2

Spoon the chickpea mixture onto a large piece of baking parchment and spread to a 30cm circle with a palette knife or spatula. Slide the paper onto the heated baking tray and bake for 12-15 minutes until lightly golden and getting crisp around the edges.

3

Meanwhile bring a medium saucepan of water set over a high heat, to the boil. Add the broccoli and cook for 2 minutes. Drain and rinse under cold running water until cool, then pat dry.

4

When the base is ready, reduce the oven to 200°C, fan 180°C, gas 6. Spread the tomato sauce over the pizza base, leaving a 1cm border. Top with the sausage, onion, broccoli and chilli flakes. Scatter over the mozzarella, then season with black pepper and bake for 10 minutes until the toppings are crisping up and the cheese is melted.