Topped with that magical combination of spinach and artichoke, consider this your new go-to gluten-free pizza.
For the Chickpea Pizza Dough:
1 tbsp olive oil
1 1/4 cups chickpea flour
1 cup water
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. sea salt
1/8 tsp. black pepper
For the Toppings:
2 garlic cloves, minced
2 tbsp. olive oil
6 oz. mozzarella cheese, sliced
1/4 cup parmesan cheese, grated
1 cup artichokes hearts, quartered
1 cup fresh baby spinach leaves, chopped
Preheat oven to 450 F and line a rimmed baking sheet with parchment paper.
In a medium bowl, add the olive oil, chickpea flour, water, basil, oregano, sea salt, and pepper. Whisk until completely smooth.
Pour the dough onto the baking sheet and spread to make sure the tray is evenly coated. Cook for 15-18 minutes until golden and slightly crisp. Remove from the oven.
In a small bowl, combine garlic and olive oil. Brush the mixture evenly over the pizza crust.
Spread the artichokes, mozzarella, parmesan, and spinach evenly over the crust.
Bake for 10-12 minutes, or until the cheese is melted.
Slice and serve.
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