Chickpea Flour Pizza
I have been dabbling in the world of gluten free pizza bases for some time now. There have been good moments, intermediate moments, moments of turning to toast for dinner …
When it comes to creating a gluten free dough you have the issue that you have lost the elastic nature of a glutenous grain so creating something that has the characteristic ‘tear & share’ quality is often a stumbling block. You can achieve this with processed gluten free flours but these aren’t something I like to turn to.
So you can guess I was a little pleased when I created this lovely thing!
Now it’s not going to be a puffy sourdough but it definitely lands in the softer gluten free arena (rather than crispy which is the other main option). It also has a depth of flavour that holds its own, which is again something that can be lost from a dough in other instances.
I have suggested toppings that suit my tastes but feel free to add any & everything that you enjoy to yours.
Key Facts
- High Fibre, High Protein
- Plant Powered
- Family Friendly
- Gluten Free, Grain Free
Ingredients
For the crust
- 120g chickpea flour
- 130g buckwheat flour
- 1 teaspoon bicarbonate of soda
- Pinch salt, black pepper
- 40ml extra virgin olive oil
- 185ml warm water
For the sauce & toppings
- 2 large tomatoes
- 1 clove garlic
- 1 small red onion
- 1/2 cup soaked macadamia or cashew nuts
- salt & pepper
- 2 tablespoons nutritional yeast
- Toppings – Artichokes, red pepper, tenderstem broccoli, sautéed onions
Preparation
01
Add all your crust ingredients to a bowl, beat well with a spoon for 5 minutes then leave to sit for 15 minutes.
02
Preheat your oven to 200C & line 2 large trays with silicone mats.
03
Meanwhile add all your sauce ingredients to a blender, purée until smooth.
04
Spread your batter evenly onto the trays, top with the sauce & add your toppings.
05
Cook for 8-12 minutes until golden, risen & mouth watering!
06
07
08
09
10
11
12
13
14
15
16
17
18
19
20
About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
