Recipe: Gluten Free Chickpea Crust Pizza (aka CHICKPIZZA)

Okay how clever is 'chickpizza'?? (I can say that because I didn't come up with it.)

Should I trademark it? Is that even the right term? Do I have to give Eric credit or can I pretend I dreamt it up? After all, 'chickpea pizza' is kind of a mouthful...

Here's the origin: Eric (@ephonehome) edits all of my blog pics because he is an angel and I am lazy. Usually he sends the files in a dropbox folder with a fairly NSFW folder name. (Unless your work supports comparing mini hotdogs to mini.. oh nevermind.) When he sent me the folder titled 'Chickpizza' I was like BABE WE'VE STRUCK GOLD THIS IS BRILLIANT........but also is something wrong because I think this is completely appropriate?

So do you know what a chickpizza is yet? It's only my most favorite thing to make for a quick (I mean QUICK) lunch or dinner. The batter is so easy that you'll memorize it after your first try. It's 1/2 cup of chickpea flour, 1/2 cup of water, 1/4 teaspoon of baking powder and 1/4 teaspoon of some seasonings (salt, pepper, garlic powder, etc). No oil, no eggs, and only two different measurements. This legitimately could not be easier unless I came to your house and made it for you. (Which I would totally do since I'm always down to meet some more Internet friends. In a non-creepy way.)

After whisking, the batter is pretty thin, like a crepe batter. It gets poured into a greased pan, cooks for 5 minutes, then gets flipped like a giant pancake. From there, you can top it with pretty much anything. I mean, really, I won't judge. I usually dig around my fridge for whatever pizza-friendly odds and ends are hanging about, slash about to expire.. (Love me a good 'clean out the fridge' meal.) Last night was the last of a jar of vodka sauce, some shredded mozzarella, and a handful of arugula.

Most times, though, I top my chickpizza (yep, still dig it) with pesto (I always have this in my freezer), cheese, a few chopped sundried tomatoes, and a bunch of torn spinach. My. God. Is it good.  
   

The base of the pizza is gluten free (wait did I tell you I'm gluten free?), and based on the toppings it can easily be made vegan, vegetarian, dairy free.... basically anything-free. Except chickpea free cause I'm not a magician OK??

Recipe: Gluten Free Chickpea Crust Pizza (aka Chickpizza) 

Ingredients (makes one, 10-inch pizza)
Crust:
1/2 cup chickpea/garbanzo flour (I use Bob's)
1/4 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp red pepper flakes (optional)
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp black pepper
1/2 cup water
Cooking spray

Suggested Toppings:
1 to 2 tbsp pesto (recipe here)
1/4 cup shredded mozzarella 
1 tbsp sundried tomatoes in oil, drained and chopped
1/4 cup spinach, roughly chopped
1 to 2 tsp parmesan 
Balsamic syrup 

Instructions
In a small bowl (or measuring cup), whisk all dry ingredients (flour, oregano, garlic powder, red pepper flakes, baking powder, salt and black pepper). Add water, and whisk to combine. (Make sure there are no dry pockets at the bottom.)

Heat a 10-inch skillet over medium heat, and coat with cooking spray. Pour all of the batter into the pan. It should spread to the edges, but if not swirl the pan a bit. Cook for 5 minutes. Flip with spatula. 

Set timer for additional 5 minutes. Add toppings in this order: pesto, mozzarella, tomatoes, spinach, and parmesan. Cover pan and cook until the timer runs out. Cheese should be melted, and spinach should be wilted. 

Use spatula to transfer pizza to a cutting board. Drizzle with balsamic syrup, and slice into 6 pieces.