Chickpea Crust Pizza
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!
- Chickpea flour (I like Bob's Red Mill, and it's wicked cheap)
- Small, hand-sized cast-iron skillet (best) or stove top pan*
- Avocado oil for pan
- Preheat oven to 450F, if using cast-iron skillet, and place skillet in oven to preheat.
- 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.
- Prep your desired toppings
- Lightly coat pan with avocado or coconut oil (higher smoke point than olive), and pour batter into pan. Bake for 8-10 minutes.
- 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.