For Chickpea Pizza Crust:
- 2/3 cup chickpea flour
- 1/4 tsp sea salt
- 1/2 cup water
- 3 Tbsp grapeseed oil
Pizza Sauce: (see recipe)
For Toppings:
- 1/2 bell pepper (chopped)
- 1/2 portobello mushroom (sliced thin)
- 1/4 cup sweet onions (sliced thin)
- olive oil (garnish)
- olives (optional)
Method:
- Pre-heat broiler
- Mix chickpea flour with sea salt.
- Add 1/4 cup of water slowly whisking to form a paste.
- Beat until paste is reached and smooth.
- Add remaining water and allow the batter to stand at room temperature for 35 min.
- Heat 1 Tbsp grapseed oil in a 12 inch nonstick ovenproof skillet
- Stir the batter one time and pour into the skillet. Drizzle the remaining grapeseed oil atop.
- Cook the pizza crust over high heat until the bottom is golden brown and crisp about 3 min. (You can stop here if you only need a crust)
- Add sauce and toppings (not olive oil) and broil again for another 4 to 5 minutes.
- Pour about 2 tsp olive oil on hot pizza to taste.
