Recipe courtesy of Keri Glassman
Chickpea Crust Pizza
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 274 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 42 milligrams
- Sodium
- 939 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 4 grams
- Protein
- 14 grams
- Sugar
- 5 grams
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
Tomato Sauce:
2 teaspoons olive oil
2 garlic cloves, chopped
1 carrot, chopped
1/2 small onion, chopped
Sea salt and freshly ground black pepper
One 8-ounce can tomato sauce or 8 ounces crushed tomatoes
Crust:
2/3 cup chickpea flour
2 teaspoons garlic powder
1/2 teaspoon salt
2 teaspoons olive oil
Pizza Topping:
1/2 teaspoon olive oil
1 cup grated provolone cheese
3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices
Directions
- 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.