Low Iodine Chickpea Flour Pizza
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups chickpea flour
- ½ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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