Low Sodium Chickpea Flour Pizza

Total time55 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the crust

1 ½ cups chickpea flour
Bobs Red Mill Flour Chickpea Stone Ground - 16 Oz Navitas Organics Organic Chickpea Flour, 10 oz Pure Living Organic Sprouted Garbanzo Flour Deep Foods Besan Farine de Pois Chiche Flour Vitacost Ground Garbanzo Flour - Gluten Free
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½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp garlic powder
½ tsp dried oregano
1 ¼ cups warm water
3 tbsp extra virgin olive oil, divided

For the sauce

1 can (14 oz) crushed tomatoes
2 cloves garlic, minced
1 tbsp extra virgin olive oil
¼ tsp ground turmeric
¼ tsp red pepper flakes
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the toppings

1 cup cherry tomatoes, halved
1 cup baby spinach
½ cup red onion, thinly sliced

For serving

¼ cup fresh basil leaves (optional)
1–2 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Position a rack in the upper third of the oven and preheat to 450°F (230°C). If using a 12-inch oven-safe skillet, place it in the oven while it preheats.
2
In a large mixing bowl, whisk together the chickpea flour, 1/2 tsp salt, garlic powder, and dried oregano. Add the warm water and 2 tbsp of the olive oil and whisk until smooth with no lumps — the batter will be thin and pourable, similar to a crepe batter. Let the batter rest for 10 minutes so the chickpea flour fully hydrates.

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