+QP +SF +GF
You’ll surprise your guests with this one: chickpea flour pizza crust. With a crispy crust keeping it light, this savory pizza is topped with creamy pesto and roasted squash. —MR
SERVES 1 TO 2
PIZZA CRUST
⅔ cup (86 g) chickpea flour (also called garbanzo bean flour)
⅓ cup (28 g) almond meal or chickpea flour
3 tbsp (45 ml) water
2 tbsp (30 ml) olive oil, divided
Sea salt
4 tbsp (56 g) pesto, homemade or store-bought
TOPPINGS (FOR THE PIZZA PICTURED)
1 cup (140 g) roasted veggies (I enjoy winter squash)
½ radish, sliced
Sprinkle of hemp seeds
Sprinkle of fresh dill or arugula
FOR THE CRUST
Preheat the oven to 400°F (204°C). In a small bowl, combine the flour, almond meal, water, 1 tablespoon (15 ml) of the oil and salt to taste and form a ball. Then mix for about 3 minutes. It’s important that you mix the dough very well. It should start to resemble Silly Putty in texture. Mix the dough for the full 3 minutes. Pop it into the fridge to set for 10 minutes.
On a clean surface, using a rolling pin, roll out the dough into a circle (dough should be about ¼ inch [6 mm] thick). Rub the top of the dough with the remaining 1 tablespoon (15 ml) olive oil.
Place it into the oven to bake for 9 to 10 minutes, or until the sides are crispy and golden brown. Remove from the oven and top with the pesto. Spread the pesto evenly onto the crust and add any topping you’d like!
*SEE PHOTO INSERT