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This flat-bread recipe was from a gluten-free friend. I tried it out and had some erroneous nasty happenings, then tweaked it a little more and I believe it’s finally ready to share! Huzzah for trial and error!
Vegan cheese, tomato, mushroom, fresh basil & onion with herb tomato paste pizza.
Ingredients:
- 1 cup garbanzo flour
- 1 tsp salt
- 1 tsp pepper
- 1 cup water
- 1 tbsp olive oil
Directions:
Heat oven at 420 degrees. Put a 9″ pie pan in oven while it’s warming. Combine ingredients in a medium-sized mixing bowl. Whisk until smooth – batter will be a bit runny. Carefully take the pie pan out of the oven, using a paper towel, wipe veg shortening or oil to grease pan. Pour batter into greased pan and bake for 15 minutes. Using a flat spatula, gently flip bread over to brown other side, bake for 5 more minutes. Remove pan and transfer flat bread to cookie sheet.
If using for pizza crust: Add pizza sauce and toppings. Bake for 7-10 minutes.
At first I just used a cookie sheet, but I was having a problem with the crust remaining goopy in the middle and dry on the edges. I ended up using a pie plate and it worked great! Plus it’s a perfect size for a pizza for 2. There’s something pleasing about a homemade perfect circle pizza.
This is probably the easiest pizza crust I’ve ever made. And the cheapest. 5 ingredients? Ya gotta love that.
Zucchini, orange pepper, mushroom, olives and tomatoes with cashew pesto.
Black beans, brown rice, red leaf lettuce, red onion, shredded zucchini, tomato, avocado, black olives and salsa. Healthy and crazy good.
