I could eat pizza everyday. I don’t see the problem. Bread, veggies, a little fat…Sounds like a balanced meal to me! My jeans, however, would absolutely tell me different. So maybe a daily dose of pizza isn’t the answer to a healthy lifestyle, but wouldn’t it be great if it was a little more nutritious?
Chickpea, or garbanzo, flour is full of protein and fiber AND it makes a perfect crust when baked in a cast iron skillet! This crust is easy to make and done in 30 minutes. Don’t forget to load on the toppings! I listed the pictured ingredients, if you need some help.
Ingredients:
- 1 cup of chickpea flour (I use Bob’s Red Mill)
- 1 cup of water
- 1 tsp of dried Italian herb blend
- 1/2 tsp of garlic powder
- Pinch of salt
- Olive oil to line skillet
Serves 1 – 2 people
Pizza Topping Ideas –
Pizza Option #1
- Favorite red sauce
- Gardein meatless beef tips, cooked (I also like the meatballs)
- Artichoke hearts
- Sweet peppers
- Chopped spinach
- Vegan parmesan
Pizza Option #2
- Favorite red sauce
- Roasted veggies (mine are from the deli)
- Black olives
- Daiya shredded mozzarella (or favorite vegan cheese)
- Fresh basil
Preheat your oven to 450 degrees. In a bowl, mix all the crust ingredients (sans oil) until combined. Try to break up most of the flour clumps, a few are okay. Pour the liquid mixture into your well-oiled 12 inch skillet and bake for 15 minutes.
Remove the pan from the oven and carefully, flip the crust. I found that working with two spatulas is helpful. Place the pan back in the oven and bake for another 10 minutes.
Remove the pan from the oven, *add preferred toppings, and bake in the oven for 3 to 4 more minutes.
Carefully, slide your crispy chickpea crust pizza from the skillet and serve immediately. This one crust serves about two people, but don’t be surprised if you don’t want to share!
*I didn’t add the spinach, basil, or vegan parm until the pizza was ready to serve.
