Chickpea Pizza Recipes

CHICKPEA PIZZA

Steps:

• Sift chickpea flour and salt into large bowl. Gradually add 2/3 cup water, whisking until smooth. Whisk in 1 1/3 cups water and rosemary. Let stand 30 minutes.
• Preheat broiler. Spray large nonstick broiler proof skillet with nonstick spray. Add 1 tablespoon oil; heat over medium-high heat. Whisk batter. Pour half of batter into skillet; drizzle with 2 tablespoons oil. Cook until top is almost set, piercing bubbles with knife, about 4 minutes. Sprinkle with 3 tablespoons cheese and 1/4 teaspoon pepper.
• Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.
• Available at some specialty foods and natural foods stores and at Indian and Middle Eastern markets.

CHICKPEA FLOUR PIZZA

Steps:

• Preheat the broiler.
• Sift the chickpea flour with the salt into a medium bowl.
• Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
• Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
• Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
• Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
• Burst any large air bubbles with the tip of a knife.
• Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
• Slide the pizza onto a work surface, cut into wedges and serve hot.

CHICKPEA CRUST PIZZA

Steps:

• For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
• Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
• For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.

CANNED CHICKPEA PIZZA CRUST

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.

CHICKPEA CRUST PIZZA

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.