The chickpea-flour crust is naturally gluten-free. And thankfully it tastes great! Plus, the crust is packed with protein from the chickpea flour. I love to jazz it up with pesto sauce and veggies to make a pizza.
- For the crust:
- 1 cup garbanzo bean flour
- 1 cup filtered water
- 2 tablespoons extra virgin olive oil (plus 2 teaspoons for the pan)
- 1 tablespoon maple syrup (optional for a touch of sweetness)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon onion powder (optional for added flavor)
- 1/4 teaspoon garlic powder (optional for added flavor)
- 1/4 teaspoon ground black pepper (optional for added flavor)
- 1/4 teaspoon red pepper flakes (optional for heat)
- For the sauce:
- 1/3–1/2 cup parsley pesto*
- For the toppings:
- 1 small beet, spiralized on blade D of The Inspiralizer(or thinly sliced)
- 6 white button mushrooms, thinly sliced
- 1/4 small red onion, spiralized on blade D of The Inspiralizer (or thinly sliced)
- 1 tablespoon extra virgin olive oil to drizzle on top of the veggies
- Sprinkle of fine salt and pepper for the veggie toppings
- Turn your oven to broil (500 degrees F) and place the top oven rack 6 inches from the top heating element. This is the oven rack you will be using.
- In a medium sized mixing bowl, combine chickpea flour, water, oil, maple syrup if using, salt and additional seasonings if using. Whisk until no lumps remain then set aside to rest for 25 minutes. At that point, place an empty, un-oiled 10-inch cast iron skillet in the oven for 5 minutes. Allow the chickpea flour batter to continue to sit while the skillet heats for those 5 minutes. The batter will be resting for a total of 30 minutes.
- Using two oven mitts, carefully remove the skillet from the oven and place on a heat-safe surface (I use my stovetop). Coat the bottom of the skillet with 2 teaspoons of olive oil. Carefully pour the rested batter into the pan ensuring it evenly coats the entire bottom (you may need to pick up the skillet using your oven mitts to swirl the batter around). Immediately place the skillet back in the broiler (6 inches from the top heating element) for 5 minutes. Watch carefully at the end to avoid burning. You want the crust to be golden brown around the edges and a bit golden in the center. Carefully remove the skillet from the oven and rest on a heat-safe surface. Turn the oven down to 425 degrees F.
- Top with the pesto sauce and veggies. Drizzle the veggies with olive oil and sprinkle the entire top of the pizza with salt and pepper. Place back in the oven to cook the veggies through at 425 degrees for about 10-15 minutes. Remove from oven, slice using a knife and enjoy! You can store fully cooled leftovers in an airtight container in your refrigerator but I think it is best when fresh.
* To make the Parsley Pesto puree the following ingredients in a mini food processor until well combined:
2 cups fresh Italian flat leaf parsley leaves, packed (or substitute fresh basil)
¼ cup of pine nuts (or pepita seeds or hemp seeds if nut-free)
¼ cup of extra virgin olive oil
¼ teaspoon fine sea salt (or more to taste)
¼ teaspoon ground black pepper
1 large clove of garlic