Tuesday, January 24, 2017
If you want to satisfy your craving for pizza, but either have a sensitivity to flour or gluten, want to feed your kids a healthier version of their favorite meal, or are just trying to watch your carb intake, this recipe may be just the thing you are looking for. If you love the idea of delicious slices of your favorite toppings, with a boost of protein, try this recipe, which substitutes chickpea flour for wheat. It is extremely simple to make and it does not require kneading, special skill or machinery.
First, a caution, if you are looking for the crunch of biting into a crispy, traditional artisan dough, you may be slightly disappointed. What you will get instead is a meal that satisfies your craving, that holds up to whatever toppings you put on your protein-packed pizza and which will have you savoring every cheesy slice. I have tried many gluten free substitutions for pizza crust, and this is the most fabulous version yet. I can have my pizza and eat it too.
To make this crust you will need:
1 x medium glass bowl
1 x whisk
1 x 10 inch oven safe nonstick pan
1x pastry brush or basting brush
1 cup chickpea flour
1 cup luke warm water
1 tsp oregano
1/2 tsp sea salt
1/2 tsp extra virgin olive oil
1. In a medium bowl whisk together all the ingredients except the olive oil.
2. Cover the bowl with plastic wrap and let rest on the counter for 2 to 2 1/2 hours.
3. Heat the oven to 425 degrees.
4. Place non stick pan in the oven to heat it up for 10 minutes. Remove pan from the oven and brush it with the 1/2 tsp olive oil.
5. Remove the pan from the oven and pour in the chickpea mixture. Gently place the pan in the middle rack of the oven and bake for 10 minutes.
6. Remove from the oven and turn the 10 inch crust over.
7. Cover with all your favorite pizza toppings- sauce, cheese and toppings (my preferred order).
8. Place on the bottom rack of your oven for an additional 8 to 10 minutes.
9. Slide out of the pan onto a board, slice and serve!