Canned Chickpea Pizza Crust Recipes

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CHICKPEA CRUST PIZZA



Chickpea Crust Pizza image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons olive oil
2 garlic cloves, chopped
1 carrot, chopped
1/2 small onion, chopped
Sea salt and freshly ground black pepper
One 8-ounce can tomato sauce or 8 ounces crushed tomatoes
2/3 cup chickpea flour
2 teaspoons garlic powder
1/2 teaspoon salt
2 teaspoons olive oil
1/2 teaspoon olive oil
1 cup grated provolone cheese
3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices

Steps:

  • Preheat the oven to 425 degrees F.
  • For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
  • For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
  • To finish the tomato sauce, put the sauce into a food processor and process until smooth.
  • For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
  • Bake until the cheese is melted and bubbling, 10 to 15 minutes.

CHICKPEA FLOUR PIZZA CRUST RECIPE



Chickpea Flour Pizza Crust Recipe image

Whether you are cutting grains, needing a plant-based protein boost in your vegetarian or vegan lifestyle, or simply not wanting to heat up the house, this crust fits the bill.

Provided by Katie Kimball

Time P1DT10m

Yield 4

Number Of Ingredients 7

2 c. chickpea flour
1 tsp. salt
1 tsp. cumin
1 1/3 c. water
3 Tbs. extra virgin olive oil (use the code STEWARDSHIP for 10% off at that site!)
2 tsp. dried oregano
1/2 tsp. garlic powder

Steps:

  • Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
  • Cover and allow to rest overnight on the countertop. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy. If you find yourself short on time you can skip this step.
  • When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
  • Prepare all your toppings for efficiency.
  • Preheat your broiler to high (or low, see below).
  • Add a little oil of your choice (I usually use refined coconut oil (use the code STEWARDSHIP for 10% off at that site!)).
  • Pour a thin layer (about 2/3-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier, in my opinion, although harder to pick up with your hands.
  • Cook 1-2 minutes until browned on the bottom - it will bubble on the top a lot like pancakes when it's ready to flip.
  • Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
  • Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly top and broil right in the skillet.
  • Top with sauce, toppings and cheese of your choice.
  • Broil 1-3 minutes on high to melt the cheese. (OR you can broil for about 5-7 minutes on low, which keeps the crust crusty and gives you a little more time to cycle the pizzas through and not burn your cheese because you're distracted by the other crusts. Your call!) I actually prefer 5 minutes on low and then 1 minute on high to really brown the cheese nicely.

CHICKEN PIZZA CRUST



Chicken Pizza Crust image

Make and share this Chicken Pizza Crust recipe from Food.com.

Provided by coffy_bean

Categories     Very Low Carbs

Time 40m

Yield 1 Pizza, 2-4 serving(s)

Number Of Ingredients 3

10 ounces canned cubed chicken
1/4 cup parmesan cheese
1 egg

Steps:

  • Open and drain canned chicken through my whole oven is preheating to 350.
  • Place chicken in a thin layer on a parchment paper covered pan.
  • Bake for 10 minutes or until the chicken becomes dry.
  • Turn oven to 500.
  • Remove and place into a bowl. Add cheese and egg.
  • Stir to combine.
  • Spread into a pizza shape onto the pan lined with parchment. The thinner, the crisper the crust.
  • Bake for 5-8 minutes depending on thickness.
  • Cover with desired toppings and bake for 8 more minutes or until cheese and topping have cooked.

Nutrition Facts : Calories 394.4, Fat 27.3, SaturatedFat 9.1, Cholesterol 210.3, Sodium 325.9, Carbohydrate 0.7, Sugar 0.2, Protein 34.3

EASY VEGAN, GLUTEN-FREE CHICKPEA CRUST PIZZA



Easy Vegan, Gluten-Free Chickpea Crust Pizza image

Provided by Ilene Godofsky

Categories     entree

Time 30m

Yield 4

Number Of Ingredients 8

2 cups chickpea flour
1 cup water
2 tsp olive oil
dash of salt
½ cup marinara or pizza sauce
handful of shredded kale
1 tbs olive oil
½ cup vegan cheese (I used Daiya mozzarella)

Steps:

  • Preheat oven to 375°. Line a baking sheet with parchment paper.
  • In a medium bowl, stir together flour, water, 2 tsp olive oil and salt until thoroughly mixed.
  • To prepare crust, spread mixture out in a circular shape (Or multiple circles if making individual pizzas) until it's about ¼" thick.
  • Bake in oven for 15-20 minutes, until edges are slightly crispy.
  • While crust bakes, toss kale in small bowl with 1 tbs olive oil.
  • Remove crust from oven. Flip parchment paper and crust upside down on baking sheet. Gently pull baking sheet away from crust.
  • Spread sauce over crust. Layer kale over sauce and sprinkle with cheese. Bake in oven for 5-7 minutes. Slice and enjoy right away.

CANNED CHICKPEA PIZZA CRUST



Canned Chickpea Pizza Crust image

Provided by Katie Lee Biegel

Time 35m

Yield 1 pizza crust

Number Of Ingredients 10

Nonstick cooking spray, for the baking sheet
One 15-ounce can chickpeas, rinsed, drained and dried (I put them in a dishtowel and shake until dried)
1 tablespoon gluten-free flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon kosher salt
1 large egg
Freshly ground black pepper
Desired pizza toppings

Steps:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
  • Combine chickpeas, flour, garlic powder, Italian seasoning, onion powder, salt, egg and some pepper in a food processor until smooth. (The mixture will be creamy, like hummus.) Transfer to prepared baking sheet and spread into a 10-inch circle with a rubber spatula.
  • Bake 15 minutes. Remove from oven and add desired toppings. Return to oven and bake an additional 10 minutes. Slice and serve.

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