I am always looking for a tasty, gluten-free pizza crust and believe me, I have tried a lot! While I am not too picky, I also have a family to appease, and they are sometimes a harder audience than myself. I ran into a recipe for ‘socca’, which I had honestly never heard of before, and decide to dress it up Eliza style. The garbanzo flour crust was a big hit with the whole family – even my 13 year old who only wants to eat out.
Garbanzo Crust Pizza
For the crust:
1 cup garbanzo bean flour
1 cup warm water
4 T avocado oil, divided
You could really play around here and top it with anything you want. I used:
About ½ can of pizza sauce (organic in a BPA-free can, of course!)
1 ball fresh buffalo mozzarella, sliced (you could use an almond ricotta or skip the cheese)
Kalamata olives, cut in half
About a cup of sliced Radicchio
A few handfuls of arugula
About a T of balsamic vinegar
Salt and pepper
To make the crust, place a big cast iron skillet into your oven and turn it on to 450 degrees. It is important to heat up the pan in the oven before you put anything in there. While the oven heats up, mix the garbanzo bean flour with the salt. Slowly, while whisking, add in the water. Stir until all the water is combined.
Once the oven reaches temperature, carefully remove the pan from the oven and add 2 T avocado oil to the bottom of the pan. Make sure the entire bottom of the pan is covered with oil. Then, stir in 2 T avocado oil into the garbanzo/water mixture, give it a good stir, and pour it into your greased, hot pan. It is going to look really oily, but don’t panic. Put the pan back in the oven and bake for 12 minutes.
While the crust is baking, prepare the toppings. If you are using greens, add the radicchio and arugula into a big bowl, drizzle with balsamic vinegar, and set aside.
Remove the pan from the oven after 12 minutes, top with pizza sauce, sprinkle with basil, salt, and pepper, and top all that with olives and cheese. Return to the oven and cook for about 10 more minutes.
Remove the pan from the oven, top with your greens (it is really good on top, trust me), and serve right away.