Note: this piece first appeared as the June 2008 ClarkWellness.net Recipe of the Month.
Makes 8 to 10 mini pizzas
These delicious pizzas make a delightful and elegant appetizer when topped with marinara sauce, finely diced peppers, and chopped herbs. They also make adorable kid-friendly fare when topped with olive “eyes” and zucchini “smiles.” Chickpea or garbanzo bean flour is available in natural foods markets.
1/2 cup chickpea (garbanzo bean) flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus an additional 1 teaspoon for drizzling
heaping 1/4 teaspoon sea salt
1 teaspoon mixed dried herbs
1/4 teaspoon garlic powder
spray oil
toppings of choice (marinara sauce, veggies, herbs, proteins, cheese, etc.)
In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, sea salt, herbs, and garlic powder. Using spray oil, generously grease a medium skillet and place over medium to high heat. When the skillet is hot, drop in the batter by tablespoons. Cook the “pancakes” about 2 to 3 minutes on each side. Remove to a paper towel to drain briefly. Add toppings of choice. If desired, place the mini pizzas under the broiler briefly to warm toppings and melt cheese, if using, before serving. Makes 8 to 10 mini pizzas.
