This pizza crust is: crazy easy, gluten free, nutritious, quick, delicious, overall GOOD times.
All you have to do is mix equal parts chickpea flour and water and some oil. For one individual pizza I did 1/2 cup of each and 2 tablespoons of olive oil. Pour it into a greased cake pan. Bake for about twenty minutes. Take it out and flip it, cook for an additional 5 or ten minutes. Add your toppings and put back in the oven until the toppings are cooked to your liking. That’s it!!
The crust after removing it from the cake tin, ready for toppings
Blended up a white bean, sundried tomato, parsley spread for the base.
I just cooked mine for an additional few minutes to warm the veggies up a bit. Sprinkled nutritional yeast and black sesame seeds on top for good measure. Yum!!
For a more conventional pizza, like this one Ali and Jen shared, add cheese on the bottom feta on top and cook for longer 🙂
Whichever way you do it, the crust is definitely a winner. Everyone loved it!!