Chickpea Crust Pizza Food
CHICKPEA PIZZA
Provided by Dave Kovner
Categories Bread Appetizer Side Broil Fourth of July Vegetarian Kid-Friendly Low Cal Backyard BBQ Dinner Lunch Parmesan Family Reunion Healthy Low Cholesterol Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Sift chickpea flour and salt into large bowl. Gradually add 2/3 cup water, whisking until smooth. Whisk in 1 1/3 cups water and rosemary. Let stand 30 minutes.
- Preheat broiler. Spray large nonstick broiler proof skillet with nonstick spray. Add 1 tablespoon oil; heat over medium-high heat. Whisk batter. Pour half of batter into skillet; drizzle with 2 tablespoons oil. Cook until top is almost set, piercing bubbles with knife, about 4 minutes. Sprinkle with 3 tablespoons cheese and 1/4 teaspoon pepper.
- Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.
- Available at some specialty foods and natural foods stores and at Indian and Middle Eastern markets.
CHICKPEA PIZZA CRUST- GLUTEN FREE
Posted by request, this is a gluten free pizza crust made with spelt and chickpea flours, available in health food stores. You can add garlic, oregano, basil or parmesan cheese to dry ingredients, to make a flavored crust, and top with your favorite pizza toppings. Prep time includes rising time. Although spelt flour does have gluten in it, it is used in many gluten free recipes since people with wheat allergies can usually tolerate spelt flour.
Provided by manushag
Categories Free Of...
Time 1h35m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Dissolve yeast in warm water.
- Pour liquid into dry ingredients in Kitchenaid mixer and add olive oil.
- Mix until dough forms, knead in mixer 5 minutes.
- Remove from bowl and oil bowl.
- Replace dough and turn until dough is oiled.
- Cover and let rise until double.
- Preheat oven to 420 degrees.
- Form dough into 2 12 inch pizzas and place on stone or greased pizza pans.
- Top with your favorite toppings and bake at 420 for about 15 to 20 minutes.
Nutrition Facts : Calories 79.2, Fat 4.3, SaturatedFat 0.6, Sodium 299.8, Carbohydrate 7.3, Fiber 1.6, Sugar 1.2, Protein 3.2
THAI CHICKPEA PIZZA
Pizza completely free of meat and dairy, our garbanzo beans are tossed with plum sauce, thinly slice onions and peppers.
Provided by palousebrand
Categories Vegan
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees.
- Toss chickpeas with plum sauce and stir to coat. Let sit while you slice the onion and peppers.
- Spoon the chickpeas and plum sauce over the prepared crust spreading out as much as possible.
- Sprinkle red pepper flakes over the plum sauce to taste (remember, the peanut sauce adds heat as well!).
- Layer on the onion and peppers.
- Reduce oven to 450 degrees and bake for 12-13 minutes.
- Remove the pizza from the oven and drizzle peanut sauce over the pizza.
- Finish with green onions and cilantro.
Nutrition Facts : Calories 104.1, Fat 0.8, SaturatedFat 0.1, Sodium 257.5, Carbohydrate 22.1, Fiber 2.4, Sugar 0.6, Protein 2.5
CHICKPEA CRUST PIZZA
This gluten-free crust is ideal for a party, since it can be prepared ahead, then baked and topped at the last minute. Cut into smaller pieces, it makes a great hors d'eouvre. Vary the toppings as you like -- salty, briny olives, capers or anchovies are especially good on this pizza.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
- Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
- For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
CHICKPEA CRUST PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
- For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
- To finish the tomato sauce, put the sauce into a food processor and process until smooth.
- For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
- Bake until the cheese is melted and bubbling, 10 to 15 minutes.
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- Preheat the oven to 450 degrees F and place a cast iron pan in the oven for 10 minutes while it preheats. This is one of the secrets to the super crispy crust.
- While the pan is heating up, add the chickpea flour to a medium-size mixing bowl with a sprinkle of salt and pepper and whisk. Continue whisking the flour while you slowly pour in 1 cup of warm water. Let the batter sit on the counter for a few minutes to thicken up a bit.
- Once the pan is ready, brush it with 1-2 tablespoons of olive oil. Enough to coat the bottom of the pan. Be careful, the pan gets very hot! Add the other 1 tablespoon of olive oil to the chickpea flour and whisk lightly.
- Pour the chickpea batter evenly into the cast iron pan. Listen to the sizzle. Place the pan back into the oven and bake for 12-15 minutes. Until the edges start to get nice and golden brown and crispy.
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- First, start by preheating the oven to 400 degreesF. Line your pizza baking sheet with parchment paper and spray with nonstick cooking spray
- In a food processor, combine the rinsed and drained chickpeas, egg, chickpea flour, garlic, the basil, and a pinch of salt until smooth. The mixture will resemble hummus in texture.
- transfer onto the parchment paper lined baking sheet and spread into a 10 to 12-inch circle with a rubber spatula.
- Bake for 15 minutes then remove from the oven and flip, bake for another 10 minutes. After the second bake, top with the tomato sauce, veggies or whatever your heart desires and place back in the oven for another 10 minutes. Slice and serve!
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- Roll dough out and shape on a floured surface. Roll dough about as thin as it will go and shape to about a 14 inch pizza. Roll corners if needed.
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- In a large bowl, whisk together the water, chickpea flour, olive oil, and salt. Let stand while preparing the parsnips.
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- Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
- Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
- Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.
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- Add the olive oil and milk to the flour mixture, and using a spoon, stir to combine. the dough will be crumbly at this point.
- Add one tablespoon of the water at a time, using the spoon to combine until a dough forms. the dough will stick to the spoon, but that's okay. you'll know the dough is ready when using a clean finger, you press the dough and it doesn't stick to your finger. using the spoon, gather up the dough and using clean hands, mold the dough together in your hands, kneading and folding it together, and roll it into a ball.* place the dough into a clean bowl and cover with a damp paper towel, let rest for about 10 minutes. *the dough should not stick to your hands, if it's too sticky, add a little extra flour at a time until you can handle the dough with clean hands.
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- Mix all your ingredients together, and let the mixture set room temperature for at least 3-4 hours.
- 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!
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- Mix together well the chickpea flour, warm water, garlic powder and baking powder. For best results, cover and leave to rest for thirty minutes. You can skip this step if pushed for time.
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- 1. In a large mixing bowl, combine the chickpea flour, salt, and garlic powder. Slowly whisk in the water until a thick batter forms. Add the herbs, and set the mixture aside to thicken for at least 20 minutes.
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- Slowly whisk the chickpea flour, salt, baking powder, garlic and water until it’s a thick, smooth batter. It will take a while to get the lumps out but keep going until it’s smooth. If you taste it at this point, don't worry! The taste changes completely as you cook it! It's pretty nasty at this stage - you haven't done anything wrong or bought bad flour.
- Preheat the oven to 350F/160C and heat an 10” skillet (one where the flat part is 8") with a little oil. When the skillet is hot, pour in the batter, smooth it out across the flat part of the pan and not up the sides, and turn down to a medium heat. Allow the pizza base to cook for a few minutes until you can easily slide a knife under the edges to loosen it the whole way round.
- Gently slide it out of the pan and onto a lined baking sheet and put it into the oven. Bake the plain crust at 350F/160C for another 5-10 minutes until the top is fully cooked and browning.
- Remove the crust from the oven, raise the heat to 200C/400F and load up the toppings. Put it back in the oven, for about 10 minutes on the lined baking sheet until any cheese is melted and the toppings are cooked. Pull it out of the oven, slice and serve!
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- If you have the time, give your chickpeas a quick boil (up to 30 mins) in water. If not, you can skip this step.
- Blend the chickpeas with all other ingredients. Spread out onto the baking sheet in a pizza shape. Using the back of a spoon, create a 'crust' on the edge of the pizza.
- Bake for 15 minutes. Top with your favourite pizza toppings and place back into the oven for 5-10 minutes or until the cheese has completely melted.
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From menuandprice.com
CHICKPEA FLOUR PIZZA CRUST (GLUTEN-FREE & VEGAN ...
Chickpea Flour Pizza Crust - The Recipe. What I love most about this gluten-free pizza crust recipe is just how easy it is. Once you've mixed the ingredients together and spread the batter on a baking tray, you just leave it to bake for a few minutes et voila - it's ready for you to add your toppings.
From vancouverwithlove.com
From vancouverwithlove.com
HOW TO MAKE CHICKPEA CRUST PIZZA | FOOD NETWORK - YOUTUBE
This gluten-free crust can be prepared ahead and baked with toppings later.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2JDscsVWe...
From youtube.com
From youtube.com
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