Lately I’ve been super drawn into quick & easy recipes. And what would be quicker OR easier than a three-ingredient-only chickpea flour pizza crust, topped with whatever-I-happen-to-have?
Whoever claims that healthy pizzas are as nonexistent as unicorns is utterly wrong. Pizza base can be made with multiple, healthy ingredients that don’t hurt the taste of it at all. One of my all time healthy pizza base favorites is this gluten-free quinoa pizza base, but this one that I’m about to introduce you today, is EVEN easier.
This chickpea flour pizza crust doesn’t require kneading or waiting impatiently for the dough to rise. Nope. It’s all about mixing the three simple ingredients together and being ready to partey. Exactly how I like it!
Chickpea flour might be a new acquaintance for some, but worry not. It’s as obvious as it sounds: flour made from chickpeas. It’s quite unique in taste and has a bit funny texture, but works nevertheless perfectly for a pizza base or as added protein to breads, pastries etc, and it’s naturally gluten-free.
Heads up darling: this recipe wont give you the ultimate super thin crispy pizza crust. This reminds me more of socca flatbread, which is a bit thicker and denser type of a base. However, I’ve noticed that this works just fine with most of the pizza toppings, holds together well, is super tasty, and did I already mention, EASY.
I topped mine with classic tomato sauce, red onion and mushrooms. Next on my list is to try this with asparagus, fresh strawberries and almond feta. Or green pesto, pecan peans and fresh spinach… Oh boy. Whatever you decide to rock your chickpea pizza with, I hope you love it.
Three ingredient pizza crust (gluten-free, vegan), makes 1 medium pizza
- 3 dl chickpea flour
- 3 tbsp olive oil
- 2-3 tbsp water
- a good pinch of salt
- + your choice of toppings
Start by preheating the oven to 200 degrees celsius. Measure the chickpea flour, salt and olive oil in a cup and mix by hand until you get a crumbly mixture.
Start adding water, little by little, always mixing in between spoonfuls until you get a kneadable dough. The dough needs to be really dense and not moist, a bit like dry moulding paste – as long as it sticks together when you roll it into a ball! Cover the dough ball with a kitchen linen and let sit for 10 mins.
Then, roll the dough into a pizza crust of about 20cm in diameter. Bake for 8 minutes, add your toppings and bake for another 5-10 minutes or until your toppings are good to go.