Chickpea Crust Pizza Margherita Recipes

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.

CAULIFLOWER CRUST PIZZA MARGHERITA

Steps:

• Crust:Preheat oven to 425 degrees with rack in center. Pulse cauliflower in a food processor until it resembles the texture of quinoa (you should have about 4 cups). In a large straight-sided skillet, blanch the cauliflower in salted boiling water until just tender, 2 to 3 minutes. Drain well and transfer to a clean dish towel. Cool slightly, then squeeze out as much moisture as possible. Transfer to a baking sheet lined with another towel to dry out further.
• In a large bowl, stir together the cauliflower, cheeses, and egg. Season with salt and pepper. Work with hands until very well combined and mixture holds together. Transfer mixture to a parchment-lined rimmed baking sheet and press firmly into a 10-inch round about 1/4 inch thick. Bake until golden brown and firm, 25 to 30 minutes. Remove from oven and let cool slightly, 5 minutes.
• Topping:Top crust with tomato sauce, mozzarella, and basil. Return to oven and bake until cheese has melted and toppings are golden, 10 to 12 minutes. Cool 10 minutes before slicing. Serve with additional basil and red-pepper flakes, if desired.

PIZZA MARGHERITA RECIPE BY TASTY

Steps:

• In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy.
• In a large mixing bowl, whisk together the flour and salt.
• Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir.
• Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking.
• Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size.
• Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball.
• Place the formed balls onto a baking sheet and rest, covered, for 15 minutes.
• To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch (23-25 cm) round.
• Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes.
• Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry.
• Remove the dough to rest on a wire rack and repeat with remaining dough.
• To finish the pizzas, top each crust with tomato sauce and fresh mozzarella.
• Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary.
• Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt.
• Enjoy!

VEGAN PIZZA MARGHERITA

Steps:

• Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together - this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it's too dry add a splash of cold water.
• Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
• Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
• Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
• Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top - spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
• Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.

CHICKPEA FLOUR PIZZA CRUST RECIPE

Steps:

• Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
• Cover and allow to rest overnight on the countertop. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy. If you find yourself short on time you can skip this step.
• When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
• Prepare all your toppings for efficiency.
• Preheat your broiler to high (or low, see below).
• Add a little oil of your choice (I usually use refined coconut oil (use the code STEWARDSHIP for 10% off at that site!)).
• Pour a thin layer (about 2/3-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier, in my opinion, although harder to pick up with your hands.
• Cook 1-2 minutes until browned on the bottom - it will bubble on the top a lot like pancakes when it's ready to flip.
• Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
• Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly top and broil right in the skillet.
• Top with sauce, toppings and cheese of your choice.
• Broil 1-3 minutes on high to melt the cheese. (OR you can broil for about 5-7 minutes on low, which keeps the crust crusty and gives you a little more time to cycle the pizzas through and not burn your cheese because you're distracted by the other crusts. Your call!) I actually prefer 5 minutes on low and then 1 minute on high to really brown the cheese nicely.

CHICKPEA CRUST PIZZA

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.

CANNED CHICKPEA PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• Combine chickpeas, flour, garlic powder, Italian seasoning, onion powder, salt, egg and some pepper in a food processor until smooth. (The mixture will be creamy, like hummus.) Transfer to prepared baking sheet and spread into a 10-inch circle with a rubber spatula.
• Bake 15 minutes. Remove from oven and add desired toppings. Return to oven and bake an additional 10 minutes. Slice and serve.

PIZZA MARGHERITA IN 4 EASY STEPS

Steps:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.