Tag: Pizza Crust

Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

herbed chickpea pizza 2

If you follow Fresh and Fit, you know I love taking traditionally not so healthy recipes and making them very nutritious. This herbed chickpea pizza with caramelized onion, brussels sprouts and walnuts is one of those recipes. The high protein and fiber content in the chickpea flour make this a recipe that will fuel your workout instead of ruin your efforts. The recipe makes a personal size pizza, but the density of the crust make it very filling and ideal for sharing.

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Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

Herbed Chickpea Pizza with Brussels Sprouts, Caramelized Onion, and Walnuts

Ingredients

  • FOR THE DOUGH
  • 2 c chickpea flour ( I used bob's red mill)
  • 1 egg
  • 2/3 c water
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried Rosemary
  • 1/2 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp chili flakes
  • FOR TOPPING
  • 1 c shaved Brussels sprouts
  • 1/2 c sliced white onion
  • 1 c grated Asiago cheese
  • 1/3 c chopped walnuts
  • 3 tbsp olive oil divided

Instructions

  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. In a large bowl combine chickpea flour, garlic powder, oregano, basil, rosemary, thyme, and sea salt. Add egg and mix well.
  3. Add water and mix once more. Form into a ball.
  4. Press dough out onto a parchment lined baking sheet forming a circle, leaving edges higher.
  5. Bake dough 10 minutes.
  6. In the meantime, sauté onions in olive oil for 7 minutes. Add Brussels sprouts and sauté 5 minutes longer.
  7. Carefully remove dough from oven. Top with Asiago, onions, shaved Brussels sprouts.
  8. Bake for 10 minutes longer. Top with walnuts. Bake 5 minutes longer.
  9. Top with chili flakes if desired.
http://freshandfit.org/herbed-chickpea-pizza-with-brussels-sprouts-caramelized-onion-and-walnuts/

Herbed Chickpea Pizza freshandfit.org

Gluten Free Pizza Crust

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This is an updated version of my last primal pizza. This time I made the pizza larger. I find that going larger makes the crust a little softer toward the center so you may have to adjust cooking time. I was still able to pick up my slice of pizza to eat it, but it wasn’t quite as crispy as my recipe for personal sized primal pizza. The toppings on this pizza are perhaps my favorite yet. Tell me what you think. I love to hear your feedback and how you make these recipes your own!

Dry Ingredients

2 1/2 cups almond meal
2 tbsp tapioca starch
2 tsp dried oregano
2 tsp dried basil
1 tsp sea salt

Wet Ingredients

2 eggs
1 cup unsweetened almond milk (or any milk you prefer)
1 tsp minced garlic

Preheat oven to 425 and grease a large pizza pan with non stick spray

Combine dry ingredients and break up any clumps of flour

In a separate bowl, whisk eggs and milk along with garlic

Slowly stir wet ingredients into dry until well combined. Batter will be loose.
Pour into pizza pan. Lift pan and roll around to help batter reach the edges.

Place in oven for 15-20 minutes or until edges are golden. Bubbles may form while cooking.

Allow to cool 10 minutes before adding toppings.

Once you add toppings, return to oven and cook an additional 10-15 minutes.

For the toppings I used;

2 c pizza sauce
2 cups shredded Asiago cheese
Sliced prosciutto
2 handfuls of arugula
Carmelized red onion (sautéed in grassfed butter)
Green bell pepper
Sliced kalamata olives

More Primal Pizza!

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My latest installation of primal pizza crust is essentially the same crust recipe as I have posted below, except I doubled the recipe and added flax-seed to make it fit my new larger pan. I also topped this one with red onion, shredded cheese, red bell pepper and organic pasta sauce. I wanted to share the new larger one to show everyone that making pizza crust that is grain free is so easy and I hope you will give it a try! Let me know how it works for you.