Chickpea Flatbread Pizza
If you’ve been looking for a pizza replacement, look no further.
Servings
2
Ready In:
1 hr 20 mins
Good For:
Any timeAbout this Recipe
By: Lisa Chilvers
Made from chickpea flour and similar to Socca, this base is versatile. I smoother mine in roasted veggies, caramelized onions, olives and top with crumbled nut cheeses..
- 1 cup Chickpea Flour
-
1 cup Water
-
1 1/2 tbsp Avocado Oil (divided)
-
1/4 tsp Sea Salt
-
1/3 cup Tomato Sauce
-
1/4 tsp Oregano
-
1/8 tsp Garlic Powder
-
1/8 tsp Red Pepper Flakes
-
6 ozs Mozzarella Cheese (shredded)
- 2 tbsp Basil Leaves (finely chopped)
The Steps to Take
Step 1
In a mixing bowl whisk the chickpea flour, water, two-thirds of the oil and salt together until smooth. Let the batter sit for 1 hour at room temperature.
Step 2
About 10 minutes before the batter is done resting preheat the oven to 450ºF (232ºC) and place a 10-inch cast-iron pan inside the warming oven.
Step 3
Remove the pan from the oven and turn the broiler to high. Add the remaining oil to the pan and swirl to coat. Pour the batter into the pan and place it under the broiler for 5 to 7 minutes until the edges have browned and the top of the flatbread is firm. Remove from the oven.
Step 4
Reduce the oven temperature to 350ºF (176ºC).
Step 5
Carefully remove the chickpea flatbread from the pan and transfer to a baking sheet. Top it with tomato sauce, spices and shredded cheese. Return to the oven and bake for 10 to 12 minutes until the cheese is bubbly and browned. Top with basil.
Step 6
Slice and serve immediately. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days. For best results, reheat in the oven until just warmed through and crisp. Serving Size: One serving is equal to approximately three slices of pizza. Dairy Free: Use a dairy-free shredded cheese instead. More Flavours: Add minced garlic and Italian seasoning to the tomato sauce. Additional Toppings: Top with your favorite pizza toppings like pepperoni, bacon, olives, bell peppers or sautéed mushrooms.