mediterranean chickpea flour pizza
my 20 year old sister hailey is living with me this summer while she takes organic chemistry at cu boulder. i really like living with her - it's nice to have family around.. but she eats gluten free + vegetarian.
i've had to push myself in the kitchen. example a: i am now the proud owner of every alternative flour thrive market carries. anyways, i wanted to put them to good use.
i got my mom the chickpea flour does it all cookbook for mothers day so i had her send me the pizza crust recipe from it. i didn't use lindsey's toppings or method, but i did use the dough.
there are two parts here. dough and toppings, lets start with the dough.
- 1 ¼ cups warm water (105°–115°f)
- 1 teaspoon natural cane sugar
- 1 packet instant yeast (approximately 2 ¼ teaspoons)
- 1 cup (140 g) brown rice flour
- 1 cup (120 g) chickpea flour
- ½ cup (55 g) sorghum flour, plus more for dusting
- ½ cup (60 g) arrowroot powder
- 2 teaspoons psyllium husk powder
- 1 ½ teaspoons sea salt
- 2 tablespoons extra virgin olive oil
- you could also throw in some oregano and chili flakes for spice
- in a mixing bowl, whisk together the water and cane sugar until dissolved; sprinkle in the yeast and let the yeast proof for about 10 minutes, until the surface is foamy and bubbly; if yeast does not proof, start over with more yeast.
- in a large bowl, whisk together the flours, arrowroot, psyllium husk, and salt. make a well in the center of the bowl and add the yeast mixture and oil. using a dough hook on an electric mixer or a paddle attachment on a stand mixer, mix the dough until smooth. dough should be able to hold its form but be sticky to the touch. if the dough is too sticky and not able to hold its form, add more chickpea flour 1 tablespoon at a time until the dough is firmer. cover the dough in the bowl with a tea towel and allow dough to rise in a warm place for 30 to 45 minutes, until roughly doubled in size.
- place a wire rack at the lowest position in your oven. and preheat to 400° you will turn it up to 500° eventually but 400° is for the toppings.
- using a dough scraper, divide the dough into two even pieces; gently form each piece of dough into a ball. i actually wrapped up half in plastic wrap and put it into a ziploc and popped it in the freezer. it can be kept up to 1 month in there. to thaw you will remove and let sit for 5 hours before using.
- then dust the remaining dough with a light coating of chickpea flour and roll it out, until the crust is about ¼ inch thick and round, dusting with more flour as needed.
- here you will need a cast iron pan. i used my lodge 12-inch skillet. i put some sorghum powder in the bottom of it. then i carefully transferred the dough into the skillet. i poked it a few times with a fork for breathing. my dough circle was larger than the bottom of the lodge. this is good, you can make a crust with it.
now for the toppings
- broccoli crowns
- cherry tomatoes
- mixed sliced olives
- olive oil
- salt + pepper
- cut the broccoli, cherry tomatoes and mushrooms and put them into a roasting pan. top with a bit of evoo and s + p and put into the 400 degree oven for 15 minutes. at 15 - take them out, stir them and put a splash of balsamic on top. return for 2 minutes. now take them out and let them cool.
- turn up the oven to 500°.
- spread hummus on the dough in the cast iron. i put a generous layer on.
- now take the broccoli, tomatoes and mushrooms and layer them about.
- at this point i packed on the feta and topped with the mixed olives and some minced garlic. once all the toppings are on, fold down the edges of the dough to make a crust.
- into the 500° oven it goes for 10 minutes. at 10, spin the pizza around and cook for a few more until the crust is crispy but not burnt.
- take out, top with chopped green onion and parmesan.