Chickpea Pizza Crust Gluten Free Recipes

EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA

Steps:

• Preheat oven to 375°. Line a baking sheet with parchment paper.
• In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed.
• To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
• Bake in oven for 15-20 minutes, until edges are slightly crispy.
• While crust bakes, toss kale in small bowl with 1 tbs olive oil.
• Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
• Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.

CHICKPEA PIZZA CRUST- GLUTEN FREE

Steps:

• Mix dry ingredients together.
• Dissolve yeast in warm water.
• Pour liquid into dry ingredients in Kitchenaid mixer and add olive oil.
• Mix until dough forms, knead in mixer 5 minutes.
• Remove from bowl and oil bowl.
• Replace dough and turn until dough is oiled.
• Cover and let rise until double.
• Preheat oven to 420 degrees.
• Form dough into 2 12 inch pizzas and place on stone or greased pizza pans.
• Top with your favorite toppings and bake at 420 for about 15 to 20 minutes.

CHICKPEA CRUST PIZZA

Steps:

• For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
• Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
• For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

CHICKPEA CRUST PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
• For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
• To finish the tomato sauce, put the sauce into a food processor and process until smooth.
• For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
• Bake until the cheese is melted and bubbling, 10 to 15 minutes.

SAVORY GLUTEN-FREE CHICKPEA PIZZA PANCAKE RECIPE BY TASTY

Steps:

• Preheat oven to 450˚F (230˚C).
• Place a 12-inch (30 cm) cast iron pan in the oven and let heat up until ready to use.
• In a bowl, add the chickpea flour, water, 2 tablespoons of olive oil, salt, and whisk to combine.
• Cover the bowl with a towel or plastic wrap and let rest at room temperature for at least 30 minutes.
• Preheat the oven to broil.
• Carefully remove the hot cast iron pan from the oven, and pour in the remaining 1 tablespoon of olive oil, swirling the pan so that the bottom is fully coated.
• Gently pour in the chickpea flour batter into the pan, swirling the pan so that the batter covers the entire pan.
• Place the cast iron pan in the oven and broil for 5 minutes.
• Remove the cast iron pan and top with marinara sauce, leaving a 1-inch (2 cm) border of the crust. Top with shredded mozzarella and red pepper flakes.
• Broil for 2-3 more minutes, until the cheese has melted.
• Sprinkle with flaky sea salt and basil.
• Enjoy!