(photography by Elaine Gordon)
by Elaine Gordon of Eating by Elaine
This pizza is the answer to all my foodie prayers! For someone who is allergic to yeast, wheat, soy, dairy, gluten and eggs, it is almost impossible to find a suitable pizza crust that doesn’t taste like cardboard. Until now!
When I discovered you can literally make a light, soft, chewy and flavorful pizza crust out of just chickpea flour and water, I was skeptical. I thought, this seems too healthy, too easy and too right for me. Well, I was right! It was all those things and more! This chickpea flour pizza tastes incredible and actually doesn’t require much effort at all. Before you know it, you will be shouting “pizza night!”
I’ll walk you through it below step by step (the whole process takes about 45 minutes with only about 5 minutes of hands on time). This has quickly become my go-to easy weeknight dinner solution.
The pizza part of this recipe is very flexible. I personally love the combination of parsley-pesto with roasted beet noodles, onions and mushrooms. But you could add whatever sauce and toppings suit you best. For quickness and ease, I like to spiralize my beet and red onion toppings but you could also thinly slice if you don’t have a spiralizer.
This recipe is vegan, soy-free, peanut-free and gluten-free. To make it nut-free substitute hemp seeds or pepitas for pine nuts in the parsley pesto (either or both will work). You could also use basil in place of the parsley if you prefer.
Click here to get the full recipe at EatingbyElaine.com.