Thyme infused chickpea pizza crust (Vegan, Gluten-free & Easy)

August 21, 2012

My little boy will eat any kind of vegetable, no complaints at all.

If it’s on pizza.

I think he got our pizza-loving genes.

When I was a kid I’d take 4 quarters I’d dutifully saved up and walk to the local pizza place for a slice of plain.

My husband has been known to face two pieces of pizza together and inhale his “pizza sandwich.”

Yeah. This little boy belongs to us.

But as I’ve been blogging about recently, I’m less and less thrilled with the idea of wheat in our diets. There are too many problems associated with modern wheat and honestly, no substantial nutritional benefits.

But we do love our pizza.

There’s a place near our house that serves a gluten-free chickpea crust. It’s really good. I was inspired to create my own – and get this – it turned out to be easier than making traditional wheat pizza dough.

Yeah! No rising, no rolling. Just stir, pour and bake.

Thyme infused chickpea pizza crust
This recipe makes one 10″ pizza. Which is great for an appetizer plate, but not a lot to serve a family for dinner. If you have two suitable skillets I suggest making two crusts at the same time.

1 1/3 cups chickpea (garbanzo bean) flour
1 1/2 tsp. salt
1 Tbl. dried thyme
2 cups water
3 Tbl. olive oil

In a bowl, combine flour, salt and thyme. Slowly whisk in water. Let this mixture sit at room temperature for 20-30 minutes.

Heat oven to 350F. Place 10″ cast iron skillet in the oven while it heats.

When batter is ready, whisk in 1 Tbl. of olive oil. Use the other 2 Tbl. oil to carefully coat the skillet. Pour batter into skillet and bake on center rack for 30-40 minutes. Carefully loosen crust from skillet with a spatula and transfer to a cookie sheet (or you can leave it in the skillet but it may be hard to cut later.)

Top with favorite pizza toppings and bake for another 5-10 minutes.

What kind of pizza did I make in the photo above? I knew you would ask.

Mediterranean Eggplant Vegan Pizza
1 Thyme infused chickpea pizza crust
2 cloves garlic, minced
1/2 eggplant, chopped
1/2 green bell pepper, chopped
4 Tbl. olive oil
2 slices quick cured lemons, minced (from this book) OR 1 Tbl. fresh lemon juice
salt and pepper

In medium skillet, heat 1 Tbl. oil and cook garlic until lightly golden. Add eggplant and pepper, stir well. Mix in remaining olive oil. Season with salt and pepper. Cook until veggies are very soft (15-20 minutes).

Transfer veggies to a food processor or blender. If using lemon juice, add it now. Blend slightly, to create a chunky paste.

Smooth paste over pizza crust. If using quick cured lemons, sprinkle them on top now. Place back in oven and bake for 5-10 minutes. You could fire up the broiler and let the top brown for a minute if you like. Cut and serve.

Looking for variations?

I’m going to make a black bean pizza this week. Beans, garlic, onion, cheddar cheese, salsa. For that crust I’ll use cumin and chili powder instead of thyme.

Gonna be awesome!

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