HEIRLOOM TOMATO AND PESTO PIZZA

THIS PIZZA IS DELICIOUS AND BEST PART OF ALL THE CRUST IS GLUTEN FREE! 

HEIRLOOM TOMATO AND PESTO PIZZA

AUTHOR: DESIGN&DIGEST

RECIPE TYPE: ENTREE

SERVES: 4

PREP TIME: 20 MINS

COOK TIME: 30-40 MINS

TOTAL TIME: 50-60 MINS

INGREDIENTS:

FOR THE CRUST:

- 1 1/2 CUPS GARBANZO BEAN FLOUR (CHICKPEA FLOUR)

- 1/2 TSP SALT

- 1 1/2 CUPS WATER

- 2 TBSP GRAPESEED OIL

FOR THE PESTO:

- 2 CUPS FRESH BASIL

- 1/2 CUPS WALNUTS, TOASTED

- 4 CLOVES GARLIC

- 1/2 CUP OLIVE OIL

- 1 TBSP WHITE WINE VINEGAR

- 2 TBSP NUTRITIONAL YEAST

FOR THE TOPPINGS:

- 2 HEIRLOOM TOMATOES

- FRESH MOZZARELLA

- BASIL CHOPPED

DIRECTIONS:

1. WHISK TOGETHER HALF OF WATER AND CHICKPEA FLOUR.  ADD REMAINING WATER AND CONTINUE WHISKING UNTIL MIXTURE IS LIKE A SMOOTH PANCAKE BATTER.  SET ASIDE.

2.  PREHEAT OVEN TO 400 DEGREES F

3. COMBINE PESTO INGREDIENTS IN FOOD PROCESSOR OR BLENDER.  BLEND UNTIL SMOOTH. SET ASIDE.

4. HEAT 2 TBSP GRAPESEED OIL IN CAST IRON SKILLET.

5. POUR HALF OF CHICKPEA BATTER INTO SKILLET.  LIFT PAN SO BATTER SPREADS EVENLY. LET BROWN FOR 2-3 MINUTES. FLIP AND LET BROWN FOR ANOTHER 2-3 MINUTES. REPEAT UNTIL ALL BATTER HAS BEEN USED.

6. LAY CHICKPEA PANCAKES ON PIZZA BAKING SHEET.  LAYER WITH PESTO, TOMATOES, AND MOZZARELLA.  

7. BAKE IN OVEN UNTIL CHEESE IS MELTED AND CRUST IS BROWNED.  

8. GARNISH WITH BASIL AND SERVE.   

*NEVER HEARD OF NUTRITIONAL YEAST?  IT IS A DEACTIVATED YEAST WITH A CHEESY FLAVOR. IT IS DELICIOUS AND A STAPLE TO MY KITCHEN

*PESTO RECIPE MODIFIED FROM FOOD 52

*CRUST RECIPE MODIFIED FROM SARA MOULTON THE ASSOCIATED PRESS