Made with chickpea (garbanzo bean) flour, this crust is super good, protein packed, gluten-free and even oil free! HCLF vegans, here you go! You make the batter in the blender, and it only takes 15 min to cook!
Yields: Enough for 1-3 people (depending on hunger)
What you need:
1 1/4 cups Chickpea Flour
1 1/2 cups water
6 Tbsp Flax Seed Meal
1 Tbsp Italian Seasoning
1 Tbsp Rosemary
1/2 Tsp Sea Salt
Preheat Oven to 350°
Add all ingredients into a high powered blender. Blend for 50 seconds on high speed, or until it is smooth. It should be the consistency of a batter. Spread the batter evenly onto a baking pan lined with parchment paper.
Bake in oven for 15 min, or until it starts to brown on top.
When it is done, it should be crispy on the outside, but if you touch it, soft on the inside.
The crust is ready for sauce and toppings!
Just don’t put too many toppings, as this crust is a thin crust, and will get too soggy!
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