Gluten Free Pizza Crust
1/2 cup chickpea flour
5 oz. water (=1/4 cup + 2 Tablespoons)
2 tablespoons coconut flour
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 tsp EACH: dried oregano, garlic powder, xanthan gum, baking powder
(Toppings of your choice)
5 oz. water (=1/4 cup + 2 Tablespoons)
2 tablespoons coconut flour
1 tablespoon olive oil, divided
1/2 teaspoon salt
1/4 tsp EACH: dried oregano, garlic powder, xanthan gum, baking powder
(Toppings of your choice)
1. Preheat oven to 425 degrees F. Oil the inside of a 10″ cast iron skillet with 1/2 tablespoon olive oil. (Or use a pie pan)
2. Whisk together all the ingredients except toppings in a bowl until lump free. Mixture will be about the thickness of muffin batter.
3. Spread the batter evenly in the bottom of the oiled skillet and bake for 15 minutes. Use a spatula to flip the crust over and bake it for 10 more minutes. Meanwhile get your toppings out.
4. Add your sauce and toppings, and bake for 5 min more.
I topped this one with tomato sauce, roasted red and yellow peppers, kalamata olives, grilled portobello mushrooms, and a handful of baby arugula. (And a good dusting of garlic powder and hot pepper flakes).
I topped this one with tomato sauce, roasted red and yellow peppers, kalamata olives, grilled portobello mushrooms, and a handful of baby arugula. (And a good dusting of garlic powder and hot pepper flakes).
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