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Chickpea Pizza with Eggs, Spinach and Tomatoes

The best recipe for gluten free pizza - chickpea flour crust


Gluten-Free Chickpea Flatbread Pizza Crust Recipe


“I want Pizza!!”  We all have the craving, so why fight it?  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.  Not to mention, the crust is soooo easy to make, you will never have the urge to deal with a ‘regular’ pizza dough again!

This recipe has become a busy evening favorite at my house.  As with any pizza, you can make it as complicated or simple as you like.  I erred on the simple side for this ‘za (as my brother the pizza delivery driver says…) to help you get a handle on this method of creating the crust.  Also, with a pizza this basic, you likely have most of the ingredients in your fridge.

Recipe Inspiration Food Matters, Mark Bittman

This dish has evolved from the Mark Bitman recipe for Easy Whole Grain Flatbread.  He mentions building the pizza after the bread (crust) is fully cooked, but I have modified the cooking times to accommodate a hearty dose of toppings.

I have baked this off quite a few times and have included a few tips below that will aide you in a perfect pizza on your first try.

Ingredients for the best gluten-free pizza recipe - Eat with Tom Chicago foodblog


Chickpea Pizza Crust Recipe with Eggs, Tomatoes and Spinach


Ingredients

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

Toppings

  • 1 cup – pizza sauce
  • 12 ounces – fresh mozzarella
  • 2 handfuls – spinach
  • 3 – roma tomatoes, sliced thinly
  • 4 to 6 – eggs
  • salt and pepper to taste

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.
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2. Add salt and restart blender on the low setting.  Slowly add water to combine.  Alternatively you can place the chickpea flour into a large mixing bowl and slowly whisk in water.  The mixture should resemble a thin pancake batter.

3. Transfer to a mixing bowl and 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!
How to make pizza dough at home - Eat with Tom Chicago


4. Preheat the oven to 450F.  Add a drizzle of olive oil to the chickpea batter and stir.  Line a half sheet pan (13×18) with parchment paper and lightly coat the paper with olive oil.  Prepare pizza topping ingredients.
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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!
Eat clean - gluten free pizza dough recipe


7. 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.
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8. 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.
garbanzo bean flatbread pizza recipe - gluten free crust


9. Build your pizza by spreading the pizza sauce first,then cover with spinach, tomatoes, and mozzarella.  Salt and pepper as desired.  Return to oven for 10 minutes.
Best recipe for egg pizza - margherita pizza


10. 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 5-10 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.
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11. 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.

Let’s Eat!

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chickpea pizza crust recipe with eggs on top unique

Chickpea Pizza with Eggs, Spinach and Tomatoes

Tom Schmidt (eatwithtom.com)
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dinner
Cuisine Gluten-Free
Servings 6

Ingredients
  

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

Toppings

  • 1 cup – pizza sauce
  • 12 ounces – fresh mozzarella
  • 2 handfuls – spinach
  • 3 – roma tomatoes sliced thinly
  • 4 to 6 - eggs
  • salt and pepper to taste

Instructions
 

  • 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.
  • 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. The mixture should resemble a thin pancake batter.
  • 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!
  • 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.
  • 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!
  • 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.
  • 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.
  • Build your pizza by spreading the pizza sauce first,then cover with spinach, tomatoes, and mozzarella. Return to oven for 10 minutes.
  • 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 5-10 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.
  • 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.
  • Let’s Eat!

 

By: Tom Filed Under: Dinner, Easy Impress, Gluten-Free, Recipe, Vegetables Tagged With: Cheese, Chicago, Chickpea Flour, Chickpeas, Eat with Tom, Eggs, Mozzarella, Pizza, Spinach, Tomatoes

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Reader Interactions

Comments

  1. Vina

    May 7, 2014 at 10:06 am

    5 stars
    genius!

    Reply
    • Tom

      May 7, 2014 at 10:09 am

      Thanks Vina! Try it out, I can’t wait to hear about your successes with it!

      Reply
  2. Caitlin

    May 7, 2014 at 8:41 pm

    This looks fantastic; can’t wait to try it. Never thought of egg on pizza!

    Tom, any thoughts on food-processor-ing canned chickpeas (already moist) and skipping the add water to flour step?

    Reply
    • Tom

      May 8, 2014 at 8:10 am

      Hey Caitlin,
      I think it should be fine, you might just need to do them in smaller batches. I have made all kinds of nut butters and things in my food processor, so I don’t think there would be an issue with the power, etc. I found an article : https://moroccanfood.about.com/od/tipsandtechniques/ht/How-To-Make-Chickpea-Gram-Flour.htm

      Let me know how it turns out!

      Reply
    • Tom

      May 12, 2014 at 5:44 pm

      Hi Caitlin,
      I just re-read your question about “CANNED” chickpeas. These will not work because they are already cooked and will not blend up into the flour for the crust. You just need to buy some dry ones from the bulk section of your favorite grocery store. They are super cheap, worth a try!! Good Luck!

      Reply
      • Caitlin

        May 13, 2014 at 12:16 pm

        Ooh, thanks for the update! You caught me in time. I’m doing a cleanse this week but thinking this pizza might be my back-to-the-real-world meal!

        Reply
    • Caitlin

      May 20, 2014 at 9:13 pm

      YUM. Update – this was awesome! I did only have to cook my crust for about 9-10 minutes before it was ready to go. I topped with spinach, tomatoes, pre-cooked chicken, and mozzarella. And while grinding the dry chickpeas was maybe the loudest, most terrifying thing my cat has ever experienced – I doubt I’ll use traditional pizza dough again! Great recipe!

      Reply
      • Tom

        May 25, 2014 at 2:26 pm

        Great! Glad to hear it worked out good for you!

        Reply
  3. Zoe Lau

    March 24, 2017 at 9:13 am

    Could I use just chickpea flour or do I have to grind my own? If so how much should I use?

    Reply
    • Tom

      March 24, 2017 at 9:48 am

      Grinding it yourself just makes the chickpea flour, so pre-ground should be just fine! When you look at the photos of the post-blended flour, seems like it is just around 2.5 cups when all fluffed up. It is pretty forgiving recipe, so you can approximate it. Good luck!

      Reply

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