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!
