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Garbanzo beans are healthy, right? Yes, yes they are. I’m experimenting with alternative flours, and decided to make a pizza crust out of garbanzo flour. I adapted the recipe from Mediterranean Date & Olive Pizza on a Chickpea Crust. I found that the crust resembled wheat pizza crust and had an extra dimension of nutty flavor but more easily crumbled. It’s still a good alternative to wheat and also more nutritious. Enjoy, if you want to experiment with your pizza.
- 1 cup warm water (that passes the wrist test)
- 2 1/2 teaspoons active dry yeast
- 1 tablespoon extra virgin olive oil
- 2 cups garbanzo flour (I used Bob’s Red Mill brand)
- 3 tablespoons wheat gluten
- 1 teaspoon sea salt
- Grated Mozzarella cheese
- Grated Parmesan cheese
- 1/2 14-ounce can artichoke hearts, sliced
- 1/2 15-ounce can olives, drained and sliced thinly
- 8 cloves garlic, sliced
- 4 leaves kale, finely chopped
- Freshly ground black pepper
- A 14″ pizza stone
In a medium mixing bowl, mix the water and yeast and let sit approximately ten minutes until foamy. With a silicone spatula, mix in the garbanzo flour, wheat gluten, and sea salt. Stir and fold until combined. Garbanzo flour is not similar to wheat flour. It won’t make a nice dough ball, but instead will resemble cornbread batter. Let the dough rise in a warm place, covered with a (clean) dish towel for 30-45 minutes.
Preheat the oven to 450°F 15 minutes before the dough has risen.
To spread out the dough, oil the pizza stone with an ample amount of extra virgin olive oil. After the dough has risen, it will resemble the look of hummus and not a ball of dough. Scoop the dough out of the bowl onto the stone. Oil the silicone spatula and spread the dough out evenly over the oiled pizza stone. It’s very important to oil the stone and the spatula, and maybe even the top of the dough otherwise the dough will not spread at all. I spread the dough out thinly, but it did not cover the entire 14-inch pizza pan. Use the spatula to make the outer edges of the crust look uniform. Bake the dough in the preheated oven for 5-7 minutes before topping.
Remove the dough from the oven. Top the pizza in the following order. Sprinkle ample amounts of both types of cheeses over the dough. Since there’s no sauce, the cheese will add creaminess to the pizza. Top with sliced artichokes, olives, and garlic (so much garlic!). Sprinkle the chopped kale leaves over the pizza. Finally, dust the pizza with black pepper and paprika for good measure. Bake for an additional 12 minutes until the cheese has bubbled and the edges of the crust are beginning to brown. Remove from the oven and slice in a grid pattern.
Serves 3-4. The crust doesn’t make great leftovers, so enjoy it fresh.