Gluten-Free Broccoli and Sundried Tomato Pesto Pizza with Chickpea Crust
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Loading... - Giorgia Parisi
- 10 Oct 2022
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The first year of the pandemic, Friday gluten-free pizza dinners became a comforting salve in our schedule. We called it TGIF Friday pizza night…and I’ll let you guess what that extra F stands for.
The weekly occurrence meant a lot of time to sample different store bought gluten-free pizza crusts, boxed mixes and homemade options, like this gluten-free chickpea pizza crust. I’ll have to do a separate post with all my favorites. But when it came to freeing up necessary freezer space, the “socca” chickpea pizza crust became our favorite go-to.
All you need is chickpea flour and water, which given the state of our pantry, were always reliable resources. The batter comes together in minutes, cooks in just 10 in the oven, and then is ready for all manner of toppings.
We tried to get a little creative with our sauce game, sometimes opting for BBQ as the base, other times a simple Rao’s marinara. But if I had a little more time, I loved making a homemade sundried tomato pesto.
Especially with the homemade chickpea pizza crust, it adds a lovely sweetness. This chickpea crust, also called Socca, tends to be more sponge-like, so really soaks up all the extra oil (in a good way) and becomes a lovely flatbread. Read More…
