Chickpea Crust Pizza

 
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If you're not partial to the cauliflower crust pizza, or perhaps found it a bit too fussy, allow me to enlighten you to my latest obsession: chickpea crust! The simplest, most natural and most crust-like alternative I have found so far. 

I can't take all the credit for this. My roommate actually made socca (which is the true name for this recipe, in it's original creation as a french flatbread) one night and I was so amazed that it was only 2 ingredients-- chickpea flour and water. NO JOKE. And then of course you can add seasonings as you desire, but the bread and butter of this gluten-free, dairy-free, protein-and-fiber-packed crust is truly that simple!

GATHER:

  • Chickpea flour (I like Bob's Red Mill, and it's wicked cheap)
  • Water
  • Small, hand-sized cast-iron skillet (best) or stove top pan*
  • Avocado oil for pan

DO THIS:

  1. Preheat oven to 450F, if using cast-iron skillet, and place skillet in oven to preheat.
  2. In a 1:1 ratio, mix flour with water. I find that 1/2 cup of each is perfect for a personal pizza. Add in any seasonings, such as sea salt, oregano, black pepper, nutritional yeast, etc. Mix well and let sit at room temp for 20-30 mins depending on how much you make.
  3. Prep your desired toppings 
  4. Lightly coat pan with avocado or coconut oil (higher smoke point than olive), and pour batter into pan. Bake for 8-10 minutes. 
  5. Remove from oven, add toppings, and bake another 8-10 minutes. *If using stove top pan, flip after 5 mins and cook another 5. Then place on baking sheet, add toppings, and bake another 5 minutes at 350 to seal the deal.