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Chickpea Pizza Refined – Plus Chicken Sausage / Magic Dust

In Dinner, Gluten-Free, Grain-Free, Great Left-Overs, Paleo Friendly, Recipe, Recipes Refined by Tom1 Comment

How to cook Gluten-Free pizza at home - Eat with Tom Chicago


Chickpea Flatbread Pizza Recipe – Gluten-Free


The original Chickpea Pizza with Eggs Recipe has become kinda small-time famous for some crazy reason.  Maybe it’s the eggs on top that get all the attention…   Personally, I dig this recipe so much that I make it nearly every week!  It then becomes lunch and snacks for the next few days.

As I continue to make it time and time again, I have worked out a few new additions that you are sure to love.

I have been integrating more high quality meats into my diet these days and I am feeling as strong as ever.  There is something about incorporating some delicious animal fats that tame my hunger and help me to think more clearly.

It would seem that I am evolving into a P-egan (Paleo-Vegan, borrowed from Dr. Mark Hyman) to get the building benefits of the Paleo diet and the cleansing benefits of lots of veggies.

For the Chickpea Pizza, the refinements include:

  • Spice up the CRUST:  Add 1 tablespoon Magic Dust to the chickpea crust batter
  • Chicken Sausage the Slice:  Add ½ pound of browned Italian Chicken Sausage to the pizza toppings
  • Simplified cooking instructions: “20-20-5”  20 minutes for the crust, add toppings, 20 minutes for the pizza with toppings, add eggs and cook for a final 5 mins for perfect yolks

    Pizza Recipe with Chickpea Crust


    Ingredients

    For the Crust

    • 1 ½ cups dry chickpeas (garbanzo beans) ground into flour
    • 1/2 teaspoon of salt
    • 2 1/2 cups water
    • 2-3 tablespoons olive oil
    • 1 tablespoon Magic Dust

    For the Toppings

    • 1 cup pizza sauce
    • 12 ounces fresh mozzarella
    • 2 handfuls spinach
    • 3 roma tomatoes, sliced thinly
    • 4 to 6 eggs
    • 1/2 pound italian chicken sausage (browned)
    • salt and pepper to taste

    See the original recipe for Step by Step Images: Chickpea Pizza with Eggs, Spinach and Tomatoes


    Chickpea Pizza Refined - Plus Chicken Sausage / Magic Dust
     
    Prep time
    Cook time
    Total time
     
    This gluten-free pizza recipe will leave you not only satisfied, but inspired to create all kinds of pies. The chickpea crust has a uniquely creamy and hearty taste that will fill you with happiness, guilt free. Not to mention, the crust is soooo easy to make, you will never have the urge to deal with a 'regular' pizza dough again!
    Author:
    Recipe type: Dinner
    Cuisine: Gluten-Free
    Serves: 6
    Ingredients
    Crust
    • 1 ½ cups dry chickpeas (garbanzo beans) ground into flour
    • ½ teaspoon of salt
    • 2½ cups water
    • 2-3 tablespoons olive oil
    • 1 tablespoon Magic Dust
    Toppings
    • 1 cup pizza sauce
    • 12 ounces fresh mozzarella
    • 2 handfuls spinach
    • 3 roma tomatoes, sliced thinly
    • 4 to 6 eggs
    • ½ pound italian chicken sausage (browned)
    • salt and pepper to taste
    Instructions
    1. Grind chickpeas into flour with blender. This is really loud, but works well. Grind on medium to high speed for about 1-2 minutes depending on the blender. The end result should be coarse flour texture. I have experimented in grinding it till super fine, but found I prefer a little more texture.
    2. Restart blender on the low setting and slowly add water to combine. Alternatively you can place the chickpea flour into a large mixing bowl and slowly whisk in water, oil and Magic Dust. The mixture should resemble a thin pancake batter.
    3. Let the batter rest for an hour (up to 12 hours). This allows the liquid to penetrate and creates a smooth, creamy texture for your crust. No time to wait? Just soak it while the oven preheats, it will still be great!
    4. Preheat the oven to 450F. Line a quarter sheet pan (9x13) with parchment paper and lightly coat the paper with olive oil. Prepare pizza topping ingredients.
    5. Pour the batter into the pan, swirl to spread evenly and to the edges. PLEASE, FOR THE LOVE OF PIZZA, DO NOT STIR IT IN THE PAN WITH YOUR SPATULA! IT WILL STICK AND YOUR FRIENDS WILL LAUGH AT YOU. It should look like a big pancake!
    6. Put pizza crust into the oven and cook for 20 minutes or until the bread begins to brown slightly on the edges. Some small cracks may emerge on the surface too, no worries.
    7. Remove the pan from the oven. Gently loosen the crust from the parchment paper to ensure a smooth lift off when loaded with your toppings.
    8. Build your pizza by spreading the pizza sauce first,then cover with browned chicken sausage, spinach, tomatoes, and mozzarella. Return to oven for 20 minutes.
    9. Remove pizza from oven. Create landing zones for each egg by denting the cheese topping with the back of a large spoon. Without the dent, your egg is likely to shoot right off the pizza! Crack all eggs onto the pizza and return to the oven. Cook for an additional 5 minutes depending on your egg preference. Keep an eye on the pizza, the eggs can go quick and will continue to cook during the resting period.
    10. Remove from oven and transfer pizza to a cooling rack. Allow to rest for 3-5 minutes. Transfer to a cutting board and cut as desired.
    11. Let’s Eat!

Comments

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