Heat the oven to 450. Put a nonstick 12-inch pizza pan or cast-iron skillet in oven.
In a mixing bowl: Put the chickpea flour; add the salt and pepper. Slowly add 1 cup lukewarm water, whisk until there are no lumps and mixture is creamy. Stir in 2 tablespoons Sultan Olive Oil.
Cover and let it sit for half an hour or as long as 12 hours. We like to do this overnight.
Remove the pan from the oven, pour 2 tablespoons of the oil into it and swirl. Add in the batter. Bake for 10 to 15 minutes, or until the pancake is firm and the edges are set and crispy.
Heat the broiler and brush the top of the pancake with 1 tablespoons of olive oil if it looks dry. Set the pancake a few inches away from the broiler, and cook to crisp up just for a minute or so. Cut it into wedges, and serve hot or warm. Top with Labne, chopped veggies or cheese.
Variations: To make a gluten free pizza, top crust after it’s cooked with your favorite marinara sauce, cheese and bake for additional 5 minutes until the cheese is melted.
Top the chickpea dough with your favorite toppings: Ziyad Brand Labne, zaatar, sumac and a drizzle of sultan olive oil.