Gluten-Free Chickpea Pizza Crust with Dried Tomato Pesto + Broccoli

In the first year of the pandemic, Friday’s gluten-free pizza dinners became a solace in our schedule. We call it TGIF Friday Pizza Night…I’ll let you guess what that extra F stands for.

Weekly events mean plenty of time to sample different store-bought gluten-free pizza crusts, box mixes and homemade options like this gluten-free chickpea crust. I will have to do a separate post with all my favorites. But when it comes to freeing up necessary freezer space, the “socca” chickpea pizza crust becomes our favorite option.

All you need is chickpea flour and water, and they’re always a reliable resource considering the state of our pantry. The batter comes together in minutes, cooks in the oven in just 10 minutes, and then prepares various toppings.

We try to get a little creative with our sauce game, sometimes opting for BBQ as a base and sometimes a simple Rao’s marinara. But if I have more time, I like homemade ketchup.

especially with Homemade Chickpea Pizza Crust, it adds a lovely sweetness. This chickpea skin, also called Socca, is more of a sponge, so it really soaks up all the excess oil (in a good way) and turns into a lovely flatbread.

For this gluten free pizza recipe, I used shredded cauliflower (regular cauliflower will work too!) and raw arugula as toppings, and some shredded fresh mozzarella cheese. You can omit the cheese or use plant-based options to make this vegan.

What if you are Low FODMAP, you can easily use a regular gluten-free pizza crust in place of the chickpeas. If you keep your total cheese to under ½ cup of shredded mozzarella, about half a pie is a good serving size.

I designed this recipe in collaboration with a wine brand, so it pairs perfectly with a light Pinot Noir. I’ve been drinking less and less since OG TGIF-FPN, but Friday is always a great time to enjoy a drink, especially if pizza is involved.

Keep reading for this recipe for Dried Tomato Pesto Pizza with Broccoli and Arugula!

With health and hedonism,

Phoebe

Gluten-Free Dried Tomato Pesto with Broccoli and Arugula

This gluten-free pizza is made with chickpea crust.according to my own this recipebut you can also buy Bought one from this store. Of course, any gluten free pizza crust will do! If you don’t have broccoli, you can use regular broccoli. For a low-FODMAP version, use a regular gluten-free pizza crust, ½ cup shredded mozzarella, or less, and stick to half a pie for one serving.

raw material

• 10-
  ounce
  Canned olive oil sun-dried tomatoes
• ¼
  Cup
  Walnut
• 1
  small garlic cloves
• 1
  spoon
  lemon juice
  fresh
• sea ​​salt
• 1
  Gluten Free Pizza Crust
  (I made it chickpea skin)
• 8
  ounce
  fresh mozzarella
  torn into pieces
• 1
  bunch of cauliflower
  cut into 1-inch pieces
• 1/2
  Cup
  baby arugula
• 1/4
  teaspoon
  crushed red pepper flakes

instruct

1. Preheat oven to 450 degrees Fahrenheit.

2. In a small food processor, combine the sun-dried tomatoes and their oil along with the walnuts, garlic, and lemon juice. Blend until smooth. Taste for seasoning and add salt if necessary.

3. Place your gluten-free pizza crust on a parchment-lined baking sheet. Spread a thin layer of dried tomato pesto on top. Sprinkle mozzarella, broccoli, and red pepper flakes evenly over crust and season with salt.

4. Transfer to the oven and bake for 10-12 minutes, or until your crust is golden brown and the cheese is bubbling and starting to brown. Top with arugula and cut into slices.

If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!