dough

2 cups garbanzo bean/chickpea flour, plus more for dusting
2 tablespoons extra virgin olive oil, plus more for coating bowl
1 teaspoon baking powder
1 teaspoon fine grain sea salt
6-8 tablespoons water
topping

roughly 12 ounces assorted new potatoes, thinly sliced (preferably with a mandoline)
1 head of garlic
4-6 shiitake mushrooms, stems removed and sliced thin
1 small red onion, sliced thin
1/4 cup fresh basil, julienned
2 tablespoons pine nuts, toasted
olive oil for brushing
sea salt + fresh ground pepper