Chickpea Crust Pizza | Grain Free
Grain-free chickpea crust pizza is a hearty, healthy, and wholesome pan pizza made easily on the stovetop with your favorite toppings—in minutes. Double this recipe, since it makes great leftovers!
Yield: 1 10-inch pizza
Ingredients
For the pizza base
- ⅔ cup (93 g) chickpea (garbanzo bean) flour
- ¼ cup (32 g) tapioca starch/flour
- 1 tablespoon dried herbs (I like a combination of oregano and basil)
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup (6 fluid ounces) lukewarm water
- 3 tablespoons (42 g) extra virgin olive oil
- ½ ounce Parmigiano-Reggiano cheese grated or ground (See Recipe Notes)
Topping options
- Handful of grape or cherry tomatoes sliced in half lengthwise
- Shredded and/or shaved cheeses (I like a combination of shredded mozzarella cheese and shaved Parm) (See Recipe Notes)
- Freshly ground black pepper
- Dried oregano and/or basil
Instructions
Make the pizza base.
- In a small bowl or other mixing container, place the chickpea flour, tapioca starch/flour, herbs, salt, and pepper, and whisk to combine.
- Add the water and 1 tablespoon (14 g) of the olive oil, and whisk until smooth. Add the Parmigiano-Reggiano cheese and mix to combine.
Prepare and cook the pizza.
- Place a 10-inch cast iron or other heavy-bottom saucepan over medium-high heat, and add the remaining 2 tablespoons olive oil. Heat the oil until rippling.
- Pour in the batter and shake and spread it out into an even layer. Top with the sliced tomatoes (cut side up), shredded and/or shaved cheeses, pepper and herbs.
- Cover the pan and allow the pizza to cook until set in the center and browned on the underside (5 to 7 minutes).
- Uncover the pan and place under your oven’s broiler. Cook until the top is browned and bubbling (about 3 minutes).
- Remove from the oven and transfer the pizza to a wire rack to cool for a moment, until the cheese sets.
- Transfer the pizza to a flat cutting surface, slice it into 6 pieces and serve warm.
Notes
For the cheeses.
If you’re dairy free, try replacing the cheese on top with your favorite dairy-free cheese. The cheese in the pizza batter/dough can also be replaced with a shredded dairy-free cheese, but you’ll probably have to reduce the water by about 2 tablespoons.
Adapted heavily from Food & Wine.