Hi, Christine! I think that should work just fine with a longer baking time. The only potential hiccup could be that the edges end up overdone/browned and the center is underdone. Would love to know how it goes if you have time to report back!

So happy to hear your enjoyed it, Ashleigh! And wonderful to know that cornstarch swap worked in place of the chickpea flour—I always brace a little when I see substitutes like that and yet when they're wins, it's very exciting news. Thanks for taking time out of your weekend to come back and share your thoughts and recipe notes—means a lot to me and is helpful for others making the recipe, too. :)