Last Updated on September 25, 2017 by Jenny Pena
Garbanzo Bean Crust Pizza
Why a garbanzo bean crust pizza? Why not all the doughy, fluffy, yumm regular crust pizza? Well…my husband has issues with gluten…by issues I mean, eczema and back pain. Not fun, not good. So he got savvy and creative at cooking foods! He usually doesn’t like making an “alternate” to foods that really cannot be substituted…like pizza. But poor guy, he really did miss eating it.
Being gluten free, is not like my lactose-intolerance. I can say, aw man I’ll just cheat today, apply some digestive support essential oils, and go on with my day. There is no cheat day for this man. Once he eats something not good, it stays in his system for a while, there a few things that can relieve his back pain during the time it’s in his system..one of them includes me massaging his back every day. So yea, I much prefer he eats well, enjoys his foods and has a happy back!
So what do you need?
- 1 cup garbanzo flour
- 1 1/2 cup water
- 1/4 cup olive oil
- 3 garlic cloves
- 1 TBS Nutritional Yeast Flakes
- 1 teaspoon oregano and thyme optional
Blend all crust ingredients, should be like a pancake batter consistency. Let it sit for at least 30 mins or while you make your cashew “cheese, and prepare your toppings!
Bake at 170C for 15-20 mins until nice and golden brown or toasty, however you prefer your crust!
Baking tip: use a baking pan lined in parchment paper, for extra toastiness bake on both sides 😉
This makes for a batch you can use a bit for the pizza and the rest for more pizza or salad dressing or topped on a bake potato…yummm!
- 1 cup cashews
- 1 cup water
- 2 TBS yeast flakes
- 1 tsp salt
- 1/4 cup (or a bit less) olive oil
Construct your PIZZA!
Now all you need to do is get your favorite topping! Purchase an amazing organic tomato sauce, or make your own!
Find the most amazing fresh veggies, we used spinach, cherry tomatoes, mushrooms, onions, peppers, salt and pepper and red pepper flakes!
BAKE IT ALL!
We baked it for 10-15 mins. Just keep an eye on it so you don’t overdo it!