Thursday, September 10, 2015

Easy Skillet Pizza

Two things I keep handy at all times for times when, for whatever strange reason, my dinner plans prove incompatible with real life:

  1. Chickpea (Garbanzo Bean) Flour
  2. Jarred Tomato sauce  (this organic sauce from Aldi is oil and sugar free- and costs less than $2!)
Did you know you can make a quick and easy gluten free pizza crust with chickpea flour? It's packed with protein and comes together in a snap. I've played around with different flour combinations over the years, and you can certainly use chickpea flour on its own, but I feel like this combination most closesly resembles a true pizza crust and held together quite well. 

Easy Skillet Pizzas

Makes enough for 3- 5" skillets, or one 12" skillet

1/4 C. Chickpea flour
1/4 C. Cornmeal (any size grind is fine, although I prefer a fine or medium grind for this recipe)
1 t. Baking powder
1 1/2 t. Salt (My favorite is pink Himalayan salt)
1 C. Water
Olive oil, for skillets

Preheat oven to 375. Pour enough olive oil in each skillet to lightly coat the bottom and halfway up the sides. This will be about 1 t. for the small skillets, or 1 T. for a large skillet. Put the skillets in the oven to heat up while the oven preheats.

 In a medium mixing bowl, combine all dry ingredients and mix well.  Add the water and mix again.

Take the skillets out of the oven once preheated and pour your crust batter in. Bake for 12-15 minutes. 

Remove from the oven, top with your favorite pizza toppings, and place back in the oven for 5-7 minutes.

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