Prepare the pizza dough and leave it covered to rise for approx. 1 hour.
Rinse the chickpeas and purée them in a pot with a little water.
Simmer frozen peas and corn with a little water in a pot for about 10 minutes. Then strain.
Season both vegetables with salt and pepper. Add curry powder, turmeric powder, and cumin to the chickpea mixture. Add salt, pepper, and cayenne pepper to the pea mixture.
Thicken each vegetable paste with 1-2 teaspoons of locust bean gum.
Knead the risen dough briefly on a work surface, then cut it in half.
Roll out each half with flour. Spread the chickpea paste on the bottom half. Then place the second half of rolled-out dough on top. Spread the pea and corn paste on top.
Carefully roll up from the side. Then cut into strips approx. 2 cm wide.
Place on a baking sheet lined with parchment paper and let rise for another 15 minutes.
Bake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approx. 20 minutes.
