Description
This light and well-seasoned chickpea flour pizza crust is packed with nutrition for a healthier and gluten-free take on traditional pizza dough. Using simple ingredients, this easy recipe requires little hands-on effort so you can enjoy homemade pizza night!
Ingredients
Units
Scale
- 1 cup chickpea flour (garbanzo bean flour)
- 1 cup filtered water
- 1.5 tablespoons extra virgin olive oil (plus 1 teaspoon 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)
Instructions
- Preheat the oven. 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.
- Combine all of the ingredients. In a medium bowl, combine the chickpea flour, water, oil, salt and additional seasonings, if using. Whisk well until no lumps remain and set aside for 30 minutes to allow the mixture to thicken.
- Heat an empty cast iron skillet. Place an empty, un-oiled cast iron pan into the hot oven for 5 minutes. You want the pan to be hot to help make a crispy crust. If you don't have a cast iron skillet, line a baking sheet with parchment paper.
- Pour in the batter. Carefully remove the hot pan from the oven and place on a heat-safe surface. Coat the bottom of the skillet with olive 1 tsp olive oil and pour the batter into the pan, ensuring that it evenly covers the entire bottom (you may need to pick up the pan to swirl the batter around).
- Broil. Return the skillet to the top rack in the broiler for 4 to 4.5 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.
- Remove from oven. Enjoy immediately if serving as a flatbread on its own (top or dip with homemade pesto!), or use as a pizza base for your toppings of choice. Store in an airtight container in the refrigerator for 1-2 days once fully cooled to room temperature.
Notes
This recipe is just for the crust, so feel free to top it however you wish! Keep it traditional with your favorite pizza sauce, vegan mozzarella cheese and some fresh basil, or try one of these combinations if you're looking for inspiration:
- Vegan white pizza: Skip the marinara sauce and enjoy a white pie consisting of vegan mozzarella, caramelized onions, roasted garlic, fresh basil and a little olive oil. So good!
- Pesto and roasted beet pizza: Use pesto as the base and top with roasted spiralized beets, mushrooms, red onion, a little bit of olive oil and a sprinkle of salt and pepper.
- Prep Time: 5
- Cook Time: 35
- Category: Pizza
- Method: Oven
