Step 1

Drain and rinse chickpeas.

Step 2

(Optional) Grind thyme and rosemary into a fine powder.

Step 3

Process chickpeas, yeast, spices and milk until smooth.

Step 4

Add 1 1/4 cup gluten flour and process until just combined.

Step 5

Remove from processor and knead additional scant 2/3 cup of gluten flour into mix.

Step 6

Split into 32 balls about 1" across (weighing about 32g each).

Step 7

Flatten into thin rounds.

Step 8

Press into oat bran, shake off excess.

Step 9

Store in lined trays, separate multiple layers with paper.

Step 10

Freeze for several hours or overnight before cooking.

Step 11

Cook at 200°C for 15 minutes or until puffed and golden brown.

Step 12

Top with fresh tomato and vegan cheese or your toppings of choice.