| Level: | Easy |
| Total: | 50 min |
| Prep: | 10 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 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
- 2/3 cup chickpea flour
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1/2 teaspoon olive oil
- 1 cup grated provolone cheese
- 3 ounces chicken sausage (about 1 link), cut into 1/4-inch slices
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
The crust didn’t turn and stuck to the pan, tried twice with the same result!
I tried two different chickpea crusts today and this one way by far the easiest. I added cumin instead of garlic powder. It worked great.
We cooked the crust in a cast iron pan and then once the toppings were on put it back in the cast iron & in the oven to broil. It helped the crust firm up.
I’d recommend this recipe & will use it again.
*oh don’t taste the batter- it’s gross before cooking!*
Hmmm. This was OK. Sauce and crust were not very flavorful except for being too garlicky. Only decent flavor came from bites with chicken sausage. Aside from bland flavor I didn’t like the weird texture of the crust. Still may try this again (gotta do something with the rest of the chickpea flour!).
This was awful! The crust was bland, it was too thick to “pour” in the pan. Don’t think I’ll be making this again!
I just made it but I used pepperoni.
It’s flavorful and attractive looking. Texture of the crust is spongy, but way better than other alternative crusts I’ve tried (like cauliflower or coconut flour). It is basically the size of a personal pan pizza. It fed 2 of us, and though it’s nutrient dense with the chickpea, I would have wanted a bit more if it was a dinner course.
I haven’t made this yet but how can a 71/2 ” pizza serve 4 people?