Nothing really beats a good old thin crust italian pizza, but I am often experimenting with other, healthier options and I really enjoy them! They are way faster, than making a real pizza dough plus they are so much more better for you. I have made already cauliflower, broccoli, pumpkin and sweet potato crust pizzas, they are all so tasty. Now I tried out this one with chickpea flour, which also turned out to be super tasty, plus it doesn’t take more than 3 minutes to prepare the dough, so it can be lifesaving.
You can eat this pizza crust by itself, or as a pizza dough with million things on the top. Believe me, it is amazing both ways, with and without toppings. You can cut it into small pieces and dip in something wonderful, or as I ate now with a simple tomato sauce as a base, with some mushroom and rocket on the top.
It is really so amazingly fast, and tastes so lovely. You can impress your guests with a great pizza spending no longer than 10 minutes in the kitchen. Oh, and it’s gluten-free of course. I highly recommend you trying it out, it could be your new favorite dough.
- 1 cup of chickpea flour
- 1 cup of water
- 3-4 tbsp olive oil
- 1 tbsp herbs /thyme, rosemary, basil, oregano.../
- salt, pepper
- for the tomato sauce:
- 15 cherry tomatoes
- 4-6 dried tomatoes
- handful of basil
- 1 clove of garlic
- olive oil
- salt, pepper
- Mix all your ingredients together, and let the mixture set room temperature for at least 3-4 hours.
- Blend everything for your tomato sauce in a food processor.
- Preheat oven to 250°C. Using a spoon create 4 thin and small "pizzas" on a baking tray out of your dough. Bake it for about 15 minutes. Take it out, add your sauce, add your toppings, and bake for an other 3-5 minutes. Enjoy!