====== Chickpea Crust Pizza ====== 

Tags: [[vegetarian]] - [[dinner]] - [[Gluten Free|GF]] - [[GF vegetarian]] - [[GF dinner]] \\ 
Active Time: 25 minutes\\ 
Passive Time: 25 minutes\\ 
Serves: 2\\

====Description====
GF pizza crust that's very filling

====Source====
[[https://glutenfreeonashoestring.com/chickpea-crust-pizza/|Gluten Free on a Shoestring]]

====Ingredients====
  *Chickpea flour: 93g
  *Tapioca starch: 32g (aka tapioca flour)
  *Dried herbs: 1 tbsp (to taste)
  *Kosher salt: 1/2 tsp
  *Pepper: 1/4 tsp

  *Water: 6 fl oz, lukewarm
  *Olive oil: 42g, divided

  *Parmesan: 1/2 oz, grated

  *Pizza sauce: to taste (a few tbsp)
  *Shredded mozzarella: enough to cover two pizzas, about 4-6 oz
  *Pizza toppings as desired

====Notes====
  *Dried herbs - I typically use basil, thyme, oregano, and/or Italian seasoning
  *Good toppings: basil, minced garlic, pepperoni, more grated parmesan
  *This makes one pizza. I typically make 2x recipe but make them separately because that's easier

====Instructions====
  -Turn on oven broiler
  -Combine chickpea flour, tapioca starch, herbs, salt, and pepper in a medium bowl. Whisk to combine
  -Add water and 1 tbsp (14g) olive oil; whisk until smooth. Add grated Parmesan and stir to combine
  -Place a 10 inch cast iron skillet over medium-high heat. Add remaining 2 tbsp (28g) olive oil. Heat until oil is rippling
  -Pour in batter and shake and spread into an even layer. Cover the pan (I usually use a baking tray) and cook until the pizza is set in the center and browned underneath, about 5 minutes. Turn off fire
  -Add toppings (sauce, cheese, etc.) and place cast iron in oven under broiler until everything is melted and bubbly, about 3 minutes
  -Remove from oven and remove pizza from pan. Allow to cool for a minute or two, then cut and serve

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