I sort of stumbled on this recipe by accident and I am so glad I did. I have been cutting back on eating refined carbohydrates, so had been playing in the kitchen experimenting with different gluten free flatbreads. I'm still working on perfecting that one, but got the idea for this one. It turned out fabulous, it is more of a crispy cracker crust, and holds up well to toppings.
Crust:
1/2 cup +- Garbanzo Bean Flour (I used Bobs Red Mill)
1 cup water
3 T Nutritional Yeast
1 tsp Italian seasoning
1 tsp baking powder
1/2 T of dried rosemary
1 tsp Mrs. Dash original recipe
1 tsp freshly ground black pepper
1/8 tsp garlic
1 T ground flax seed
Combine all crust ingredients in a nutribullet or high speed blender. Blend well for a minute or two. Add more or less flour or water as needed, it should be the consistency of thin pancake batter. It will thicken more if you let it sit for about 10-15 min. Preheat oven to 400 degrees. Place parchment paper over pizza pan, and pour the batter and spread thinly in a large pizza size circle. Bake for about 15 min or until golden brown, remove from oven, flip over and place all of your toppings. The one shown is tomato paste, onions, peppers, mushrooms, kale, avocado, and cashew cheese, but choose your own favorites. Always precook your mushrooms, onions and peppers at least a few minutes in the microwave to release the water, drain off and blot, otherwise it will make your crust soggy. So, load it up the way you like it and bake for another 10 min. or so until the edges are good and crunchy. I hope you enjoy.
There are many additions and substitutions you could make to this crust, so please feel free to use your imagination, and make it your own.
Crust:
1/2 cup +- Garbanzo Bean Flour (I used Bobs Red Mill)
1 cup water
3 T Nutritional Yeast
1 tsp Italian seasoning
1 tsp baking powder
1/2 T of dried rosemary
1 tsp Mrs. Dash original recipe
1 tsp freshly ground black pepper
1/8 tsp garlic
1 T ground flax seed
Combine all crust ingredients in a nutribullet or high speed blender. Blend well for a minute or two. Add more or less flour or water as needed, it should be the consistency of thin pancake batter. It will thicken more if you let it sit for about 10-15 min. Preheat oven to 400 degrees. Place parchment paper over pizza pan, and pour the batter and spread thinly in a large pizza size circle. Bake for about 15 min or until golden brown, remove from oven, flip over and place all of your toppings. The one shown is tomato paste, onions, peppers, mushrooms, kale, avocado, and cashew cheese, but choose your own favorites. Always precook your mushrooms, onions and peppers at least a few minutes in the microwave to release the water, drain off and blot, otherwise it will make your crust soggy. So, load it up the way you like it and bake for another 10 min. or so until the edges are good and crunchy. I hope you enjoy.
There are many additions and substitutions you could make to this crust, so please feel free to use your imagination, and make it your own.