It wasn’t all that long ago that finding pizza that’s vegan and gluten-free was a serious feat, but luckily v+gf friendly pizza is now much easier to come by. One of my favorite NYC pizza spots is Wild (try the BBQ vegan “chicken” pizza!) and recently I found myself at home craving one of their slices. I didn’t have any traditional crust ingredients on hand but I did have chickpea flour so I decided to experiment with making a super easy chickpea flatbread-type crust.
I am SO happy to share that the recipe experiment turned out even better than I had imagined and I’ve now cracked the code to super easy at-home pizza making!
Today’s Chickpea Crust Pizza is a recipe so simple, you’ll be able to put the whole thing together in the same amount of time it would take to have a pizza delivered. I kept it super simple and used marinara sauce I had on hand and Daiya mozzarella shredded cheese with a little kale. Stay tuned for a more elaborate version of this pizza featuring tons of veggies…
- 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)
- 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.