A cancer protective option to traditional pizza
compliments of summeryule.com
- 1 Cup Chickpea Flour
- 1 Cup Water
- 2 ½ TBSP EVOO, divided
- 1 tsp Garlic Powder
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- 1/2 tsp Kosher or Pink Himalayan Salt
- Sauce or EVOO
- Vegetables of your choice
- Mozzarella (optional)
- Whisk the chickpea flour, water, garlic powder, dried oregano, dried basil, salt and 1 ½ TBSP of olive oil together in a bowl. Keep whisking until the mixture is thoroughly combined without lumps. Let mixture sit for 30 minutes.
- Preheat oven to 450 degrees F. During the last five minutes of step one, turn your oven to high broil. Put an 11-inch cast iron skillet in the oven to heat it up.
- Carefully remove the hot skillet from oven. Add 1 TBSP of olive oil to skillet and swirl to coat the bottom. Pour in the chickpea flour batter and carefully tilt the skillet so the batter completely covers the bottom. If it’s too thick, quickly spread the batter around with the back of a spoon.
- Heat skillet on the stovetop over medium-high heat for 3-5 minutes. It’s fine if large bubbles form in the batter.
- Place skillet one third down from the top of the oven. Broil on high for approximately 5 minutes. Your chickpea crust should be firm and nearly finished cooking.
- Remove crust from oven. Let any air bubbles deflate a bit. You can pat them down with the back of a spoon if needed. Thinly spread sauce (or oil) on prepared crust. It is important not to add too much sauce or oil to your pizza as it will become soggy.
- Sprinkle with toppings of choice.
- Return pizza to the oven and broil on high for an additional 3 minutes.
- Let pizza cool a bit before garnishing with optional basil leaves then cut into slices.
Chickpea flour has become quite a versatile staple in our pantry. It’s gluten-free, anti-inflammatory and contains protective benefits against cancer due to the high-fiber content in beans and legumes. We think you’ll love it!