Okay, this is a variation of this recipe.   I just needed to make it yeast and sugar free, so here it is:

Grind in Thermomix speed 9 / 1 minute:

• 110g Basmati Rice
• 110g Brown Rice

Set aside for the minute.

Add and grind for another minute:

• 55g dry, uncooked chickpeas

adding in with 30 seconds to go:

• 55g almonds

Add and mix on speed 6 for 10 seconds:

• the ground rice from earlier
• 55g potato starch or cornflour
  
• 2 tsp xanthan gum
• 1.5-2 tsp sea salt (2 tsp is a tad salty for us!)
• 2 tsp baking powder

Add and mix on speed 5-6 / 15 seconds:

• 350g warm water (heated to ‘blood temperature’)
• 1 tsp bicarb of soda added to 1 tsp apple cider vinegar
• 2 tbs olive oil (or oil of choice)
  

• The batter should be the consistency of a light and fluffy cake batter.
• Spread over a pizza tray, then bake at 220deg or 210deg fan-forced for 5 minutes.
• Remove from oven and spread over some tomato paste or pesto (I use home-made tomato sauce), some vegetable toppings and bacon sautéed for 5 minutes or so on varoma setting / speed 1-2.  Then add a melty or cream cheese on top – see Quirky Cooking’s dairy free alternatives to ‘real cheese’.
• Bake for another 10 minutes …