For lunch on vegan day, I decided to make some cheeseless pizza. At first I thought I’d make a farinata (unleavened chickpea flour flatbread) but then I thought nah, making a whole new recipe would be fun. So I mixed in some coconut flour and baking flour for a more bread-like consistency, added garlic and oregano for extra pizza-appropriate pizzazz….and baked it in a cast iron skillet for crispness.
Holy moley it was amazing! It came out crisp at the edges and bready, substantial enough to eat by hand. Nice flavor from the garlic and herbs…all around a great pizza. Even Val was impressed! This recipe is definitely one I’ll be making over and over I am sure! If you are looking for a gluten free pizza crust, this would also fit the bill. (Just make sure your baking powder is gluten free.) Enjoy!
Gluten Free Pizza Crust
1/2 cup chickpea flour
5 oz. water (=1/4 cup + 2 Tablespoons)
2 tablespoons coconut flour
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 tsp EACH: dried oregano, garlic powder, xanthan gum, baking powder
(Toppings of your choice)
1. Preheat oven to 425 degrees F. Oil the inside of a 10″ cast iron skillet with 1/2 tablespoon olive oil. (Or use a pie pan)
2. Whisk together all the ingredients except toppings in a bowl until lump free. Mixture will be about the thickness of muffin batter.
3. Spread the batter evenly in the bottom of the oiled skillet and bake for 15 minutes. Use a spatula to flip the crust over and bake it for 10 more minutes. Meanwhile get your toppings out.
4. Add your sauce and toppings, and bake for 5 min more.
I topped this one with tomato sauce, roasted red and yellow peppers, kalamata olives, grilled portobello mushrooms, and a handful of baby arugula. (And a good dusting of garlic powder and hot pepper flakes).
Nutrition Facts for the crust: (per 1/2) 179 calories, 9 g fat (2 g saturated), 18 g total carbohydrate (5 g fiber), 6 g protein