Tags: vegetarian - dinner - GF - GF vegetarian - GF dinner
Active Time: 25 minutes
Passive Time: 25 minutes
Serves: 2

GF pizza crust that's very filling

Gluten Free on a Shoestring

• 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

• 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

1. Turn on oven broiler
2. Combine chickpea flour, tapioca starch, herbs, salt, and pepper in a medium bowl. Whisk to combine
3. Add water and 1 tbsp (14g) olive oil; whisk until smooth. Add grated Parmesan and stir to combine
4. Place a 10 inch cast iron skillet over medium-high heat. Add remaining 2 tbsp (28g) olive oil. Heat until oil is rippling
5. 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
6. Add toppings (sauce, cheese, etc.) and place cast iron in oven under broiler until everything is melted and bubbly, about 3 minutes
7. Remove from oven and remove pizza from pan. Allow to cool for a minute or two, then cut and serve