Vegetarian chickpea flour pizza (gluten-free)
In some countries, you can now find gluten-free pizza bases in health shops or even supermarkets. They are great, but do you know what's even greater? Making your own gluten-free pizza from scratch. And it doesn't even take that long! This is a recipe for a vegetarian pizza using ground chickpea flour (also called garbanzo bean flour). Of course you can top your pizza with whatever you like, many different versions possible, so just go ahead and experiment! You can find the recipe and more photos here.
Ingredients
Crust
100 g ground chickpea flour
pinch of salt
80 ml water
1 teaspoon of dried herbs (basil, oregano, parsley, thyme, rosemary, ...)
Topping
100 ml pureed tomatoes
1 teaspoon of dried herbs
1 teaspoon of paprika spice
vegetables of your choice, in my case: tomatoes, cauliflower, mushrooms
50 to 100 g cheddar cheese (quantity depends on how much cheese you like)
optional: 25 g goats cheese
fresh basil to garnish
oil for frying
Instructions
1) Add ground chickpea flour and salt to a bowl. Add half of the water and whisk ingredients together. Add the rest of the water and whisk until you get a smooth batter with no lumps. Add the dried herbs and whisk again. Leave covered and in a warm place for 30 min.
2) Meanwhile, prepare your toppings. For the tomato sauce, add pureed tomatoes, dried herbs and paprika spice to a bowl and mix together. Chop up your vegetables and grate the cheese.
3) Pre-heat your oven to 200 °C.
4) Coat a non-stick pan with oil. When the oil is hot enough, pour the batter into the pan. Use the back of a spoon to quickly spread out the batter if necessary (the pizza should be thin!). Fry for 2-4 minutes and use a spatula to flip the crust and cook for another 2-4 minutes.
5) Line a baking tray with greaseproof baking paper. Transfer your chickpea pizza base to the baking paper. Add the tomato sauce, vegetables and cheese and bake in the oven for 10 to 15 minutes (you can also do this in the grill, if you have one!). Once done, transfer to a plate, garnish with fresh basil and enjoy!
Ingredients
Crust
100 g ground chickpea flour
pinch of salt
80 ml water
1 teaspoon of dried herbs (basil, oregano, parsley, thyme, rosemary, ...)
Topping
100 ml pureed tomatoes
1 teaspoon of dried herbs
1 teaspoon of paprika spice
vegetables of your choice, in my case: tomatoes, cauliflower, mushrooms
50 to 100 g cheddar cheese (quantity depends on how much cheese you like)
optional: 25 g goats cheese
fresh basil to garnish
oil for frying
Instructions
1) Add ground chickpea flour and salt to a bowl. Add half of the water and whisk ingredients together. Add the rest of the water and whisk until you get a smooth batter with no lumps. Add the dried herbs and whisk again. Leave covered and in a warm place for 30 min.
2) Meanwhile, prepare your toppings. For the tomato sauce, add pureed tomatoes, dried herbs and paprika spice to a bowl and mix together. Chop up your vegetables and grate the cheese.
3) Pre-heat your oven to 200 °C.
4) Coat a non-stick pan with oil. When the oil is hot enough, pour the batter into the pan. Use the back of a spoon to quickly spread out the batter if necessary (the pizza should be thin!). Fry for 2-4 minutes and use a spatula to flip the crust and cook for another 2-4 minutes.
5) Line a baking tray with greaseproof baking paper. Transfer your chickpea pizza base to the baking paper. Add the tomato sauce, vegetables and cheese and bake in the oven for 10 to 15 minutes (you can also do this in the grill, if you have one!). Once done, transfer to a plate, garnish with fresh basil and enjoy!