I can honestly say the only food I truly miss since going grain free is pizza. Oh pizza, how I loved you. Your hot, melty, cheesy goodness filling my mouth with an explosion of familiar, comforting yumminess. The ease of laying you out in front of the whole family and hearing no one say “ewww”. The excruciating pain you put me in that night I ended up in the ER…oh…wait, yeah, that’s why I stopped eating you….
I was so disappointed I couldn’t have pizza anymore. But then – THEN I read about a wonderful thing: grain-free pizza! The heavens parted, the angels sang, and I rolled up my sleeves.
The first recipe I tried was a cauliflower pizza crust, with minor success. It was yummy, but couldn’t be picked up in the hand like a regular piece of pizza (granted, this was likely due to my ineptitude at making it). The gluten-free kid and I ate it but the other kids wouldn’t touch it.
In my quest for a more “pizza-like” experience, I decided to modify an existing recipe from the book Internal Bliss. The original recipe calls for hazelnut flour, which is $13/lb. at my local Whole Foods, thus defeating the idea of eating grain free on a budget for regular people. Instead I used garbanzo bean flour, a veritable bargain at $3/lb. (recipe below).
The result was surprisingly good. It was crispy, slightly nutty, and could be held in the hand like normal pizza. Even my extremely picky teenage boy liked it, and this child thinks everything other than Hot Pockets and ramen noodles “tastes weird”.
I do think next time I will substitute a little ground almond for part of the bean flour, just to mitigate the strong flavor a bit and lighten up the texture of the pizza crust. If you don’t have a coconut-sensitive person in the house as I do, you could try part coconut flour instead (and let me know how it works out!).
Obviously this grain-free pizza crust will not work for those on a paleo or low-carb diet. I use beans sparingly, but don’t mind having them for a once-in-a-while treat like pizza.
Grain-Free Garbanzo Bean Pizza Crust
2 cups garbanzo bean (chick pea) flour (I used Bob’s Red Mill)
2 large eggs
1 Tbsp. olive oil (or oil of your choice)
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/2 cup water, give or take
a handful ground almonds or almond flour (optional)
Preheat oven to 400 and generously grease a pizza pan or sheet tray. Combine the bean flour, eggs, oil, garlic powder, and salt. Add the water a drizzle at a time until the dough comes together, forming a sticky ball. Sprinkle the ground almond onto the pan (it acts just like cornmeal, creating a stick-free surface for the pizza crust). Use your fingers to press the dough ball into the desired shape, working from the center of the pizza dough outward. This recipe makes about a 12″ crust. Bake for 5-8 minutes (longer if you want it crispier), add sauce, cheese, and toppings and bake for a few more minutes until toppings are hot and cheese is melted.
Do you have a favorite grain-free pizza crust? Please share links and ideas in the comments!