We love pizza but gluten-filled pizza crust doesn’t always love us back (if ya know what we are talking about;). And while we love the Cauliflower Pizza Crust on our site, sometimes we just miss that taste of bread. But let’s get one thing straight – you definitely don’t need to be gluten-free to enjoy this pizza crust. We’ve served it to our family members who eat gluten all the time and they loved it – so we think you will too!
Another great thing about this pizza crust is that it is filled with nutrients! The base of it is Garbanzo bean flour -otherwise known as chickpea flour. Here are just a few health benefits:
Garbanzo Beans or Chickpeas are:
- High source of plant-based protein
- High in fiber
- High in magnesium and folate
- Good source of iron, magnesium, and zinc
- The high fiber helps balance the PH levels and bacteria in the gut
- The high fiber also improves digestion and will keep you fuller longer
The recipe is easy, we mean super easy BUT it will require a little planning as the batter works better if it’s rested for about an hour. This gives the batter a chance to thicken up. You don’t want to skip this part – we did at first and are so much happier with the results when we let it rest and thicken.
Now, let’s talk toppings – you can use anything you like here. We wanted to keep it a meatless dish so just added a little ricotta cheese, arugula and shaved parmesan. Sprinkle a little freshly ground pepper and the squeeze of half of a lemon and that’s all. We love this recipe but feel free to use your own favorite toppings too.
Let us know what you think when you make this crust, show us your materpieces and tag us in you picutres in Instagram: @sageandcelery Facebook: @sageandcelery and Twitter: @sageandcelery
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Easy Gluten-Free Pizza Crust
- Prep Time: 65 minutes
- Cook Time: 5-10 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 2
- Category: Recipes, Dinner, Lunch
Description
This gluten-free pizza crust is really easy and delicious! Just be sure to plan ahead so the batter will have time to thicken.
Ingredients
1 cup chickpea flour (we used Bob’s Red Mill)
1/2 teaspoons salt
1/4 teaspoons pepper
1/8 teaspoons onion powder
1/8 teaspoons garlic powder
1 cup water
4 Tablespoons total olive oil 3 Tablespoons for the batter and 1 Tablespoon for the pan
Toppings we used:
Ricotta cheese, arugula, freshly ground pepper, shaved parmesan cheese, juice of half of a lemon
Instructions
1.) Preheat your oven to broil.
2.) In a medium-size bowl, add all the dry ingredients and whisk together to combine.
3.) Whisk in water and 3 tablespoons of olive oil and set aside for 1 hour to let the batter thicken – this step is really important, so ya don’t want to skip it!
4.) Place a 10-inch cast iron skillet (or another 10-inch oven-safe skillet) in the hot oven and let it heat up for about 5 minutes.
5.) Carefully remove the hot pan from the oven and swirl 1 tablespoon olive oil to coat the pan.
6.) Pour the batter into the hot pan and place back in the oven and let it cook for about 5 minutes. You want the crust to be a little golden brown around the edges.
7.) Carefully remove the hot pan from the oven and use whatever toppings you like. We topped the crust with some ricotta cheese and put back in the oven to melt it for about 1-2 minutes. Then removed it and finished topping with arugula, shaved parmesan, freshly cracked pepper and a squeeze of half of a lemon.
8.) Slice and enjoy!
