"My Saturday night was spent in my bed watching Netflix, eating this GF, grain-free, dairy free socca pizza & catching up on work. It actually felt good to spend a Saturday relaxing + marking things off my to-do list at the same time. What’s your favorite way to spend the weekend?"
Chickpea Flour Pizza with Pesto, Heirloom Tomatoes, and Mozzarella
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- Recipe Card
Prep time: 15mins
Cook time: 20mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 cup organic chickpea flour
- 1 cup water
- 1/4 cup collagen (optional; leave out to make vegan)
- 2 tablespoon garlic infused olive oil
- 1/4 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- pink salt and fresh cracked pepper, to taste
- Topping Options: vegan pumpkin seed pesto, heirloom tomatoes, vegan mozzarella cheese
- sprinkle of balsamic vinegar, optional
Method
Step 1
In a medium bowl, whisk together the chickpea flour, water, collagen, 1 tablespoon oil, onion powder, salt and pepper. Let sit on the counter for 10-15 minutes.
Step 2
While the batter is sitting, prepare all your toppings & preheat oven to 425℉. Add 1 tablespoon oil to a 6.5 inch cast iron skillet. Place the skillet in the oven to get nice & toasty.
Step 3
Remove the skillet from oven & swirl the heated oil around until the skillet is nicely coated. Pour half your batter in the skillet & place back into the oven for 8 minutes.
Step 4
Remove the skillet from oven and add all your toppings. I used a vegan pumpkin seed pesto, heirloom tomatoes, and vegan mozzarella cheese.
Step 5
Place the skillet back in the oven for another 8 minutes or until the cheese is melty & the crust looks crispy.
Step 6
Let cool slightly & slide pizza out of the cast iron dish onto a plate. Drizzle with balsamic vinegar, sprinkle with sea salt & dive in!