Whether you are cutting grains or not wanting to heat up the house, this crust fits the bill.
- Mix all the ingredients in a large mixing bowl. You’ll end up with a very lumpy batter (not a stretchy dough, don’t worry!).
- Cover and allow to rest overnight on the countertop. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy.
- When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
- Prepare all your toppings for efficiency.
- Preheat your broiler to high (or low, see below).
- Add a little oil of your choice (I usually use refined coconut oil (use the code STEWARDSHIP for 10% off at that site!)).
- Pour a thin layer (about 2/3-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier, in my opinion, although harder to pick up with your hands.
- Cook 1-2 minutes until browned on the bottom – it will bubble on the top a lot like pancakes when it’s ready to flip.
- Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
- Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly top and broil right in the skillet.
- Top with sauce, toppings and cheese of your choice.
- Broil 1-3 minutes on high to melt the cheese. (OR you can broil for about 5-7 minutes on low, which keeps the crust crusty and gives you a little more time to cycle the pizzas through and not burn your cheese because you’re distracted by the other crusts. Your call!) I actually prefer 5 minutes on low and then 1 minute on high to really brown the cheese nicely.
*For our family to have leftovers, we double this recipe and make lots of pizzas! I get two skillets going at once.
*To grind your own chickpeas, 2 1/2 cups of chickpeas makes a bit more than 4 cups of flour, so that’s what you’ll need for a double recipe (freeze any leftover flour).
*You might want to enlist an assembly line to help top the pizzas. Things can move pretty fast and it’s easy to get behind, especially if you’re juggling two skillets!
*To be successful at flipping the pizzas, you should (a) have a good metal spatula and (b) make sure your skillet is heated evenly and pre-seasoned well.
Makes 3 or 4 10” pizza crusts.
Adapted from Healing Cuisine by Elise.