I have been meaning to make this crust for a few weeks. I have finally gotten around to getting it made. This is a super-easy crust. You can change up the flavors with whatever seasonings you want to use. I made two crusts for JB. One with no seasoning and the second one using JB’s All-Purpose Blend II.
Make a couple of crusts and freeze some for another time. That way half the work is done when you are in the mood for pizza.
- 1 c chickpea flour
- 1 c plant milk, unflavored, unsweetened
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1/4 tsp baking powder
- 1/4 tsp Himalayan salt
- 1 tsp favorite seasoning (optional)
Note: My favorite seasoning is my All-Purpose Seasoning.
Add all the ingredients into a high speed blender. Blend for about 50-60 seconds.
Heat a 10-inch nonstick skillet over medium heat.
Pour batter into warm skillet. Cook for 5-10 minutes. The top of the crust will look somewhat dry and have lots of bubbles. Flip over and cook for another 5-10 minutes. Transfer to a cooling rack to completely cool.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Top the pizza crust with your favorite toppings. Bake in oven for 15-20 minutes.
Serve. Eat. Enjoy.
Healthy, wholesome and filling. Little resemblance to a pizza crust though, maybe better as a bread to an indian dish.