Up until this February, I was never all that interested in making gluten free pizza. Don't get me wrong, I love pizza, but really it's always been the toppings that I love so much. Previously, I've been happy to enjoy my fave pizza toppings on grilled eggplant, or zucchini, I've even tried making pizza on thin slices of sweet potato. I thought I was satisfied. That changed when I was in Mexico. Yup, I had gluten free pizza in Mexico.
David and I have been going to this fabulous resort for three years now. So many things make The Royal Cancun an all star resort, but perhaps what stands out the most to me is that I can get gourmet, gluten free, dairy free meals, all day, everyday!
This February, the very sweet, all star Chef Jose, made me this gluten free pizza. It was this pizza that woke up my desire to have "real"' pizza. Though I still wanted to make sure that my pizza gave me more then the nutrition you find in a plain ol' white rice crust. Enter in the mighty Chickpea.
Don't even second guess this recipe, try it. Oh and when you buy the chickpea flour, buy extra, 'cause you'll want to make it again tomorrow night :)
Four Years in the Making Pizza Crust
¾ cup Chickpea flour
¼ cup tapioca starch
1 tsp sea salt
2-3 tsp seasonings – I used garlic powder, onion powder and oregano
2 tbsp olive oil
¼ cup water
1. Preheat the oven to 400 degrees.
2. Grease a cookie sheet, or line one with parchment paper.
3. Mix together the first four ingredients to ensure the ingredients are well combined. Add the oil and fork the mixture together. Add the water and mix with a fork until thoroughly combined.
4. Roll the ball of dough unto the sheet and press flat to desired thickness.
5. Place in the oven for 6-8 minutes.
6. Top the dough with desired pizza toppings, and place the pizza back in the oven for 12-20 minutes.
7. Optional: I topped the crust before baking it the first time with some nutritional yeast to give the pizza a slightly cheesy flavor. Yum!