Clean Creations: Gluten-Free Garbanzo Bean Pizza

{Today's post comes to you from Jocelyn Spurrier of Clean Creations}

Hello all and happy Tuesday!

As we get to know each other better, you’ll learn that I am a lover of all things pizza. I’ve tried a number of variations on healthier pizzas (cauliflower “dough,” gluten-free tortilla “crust,” zucchini boat pizzas--you get the picture), but after all of my experimentation, this is the recipe to which I keep coming back. 

I've used garbanzo bean flour for the crust in an effort to make a healthier, higher protein pizza, and the good news is that it's easy to make. Plus, with unlimited topping variations, it definitely won’t be getting old anytime soon!

Give it a try--I hope you love it as much as I do...

Clean Creations: Gluten-Free Garbanzo Bean Pizza
Serves 1-2
Prep Time: 10 minutes
Inactive Time: 45 minutes
Cook Time: 15 minutes

Ingredients

• 2/3 cup garbanzo bean flour
• 1/2 cup water
• 1 tablespoon olive oil
• ½ teaspoon oregano
• ½ teaspoon basil
• ½ teaspoon onion powder
• 1 teaspoon garlic powder (or 2 minced garlic cloves)
• ½ teaspoon baking powder
• 1 teaspoon olive oil for coating skillet
• Any desired toppings – I used tomato sauce, fresh mozzarella, cremini mushrooms, tomato, and lean Italian sausage

Directions

1. Combine first 8 ingredients in a bowl and whisk. Let sit at room temperature for 45 minutes to an hour.
2. While mixture is sitting, turn oven to broil. Put empty cast iron skillet into oven for 5 minutes.
3. Remove cast iron skillet from oven. Pour 1 teaspoon olive oil into skillet and spread evenly. Pour batter into skillet (the batter will be runny, don’t let that worry you).
4. Cook batter on broil for 5-6 minutes (edges will begin to rise and the dough will start to take shape). Take skillet out of oven.
5. Turn oven to 425 degrees. Add desired toppings to pizza. I used 4 tablespoons of tomato sauce, fresh mozzarella, cremini mushrooms, tomato, and lean Italian sausage (I cooked the lean Italian sausage before adding it to the pizza). Place in oven.
6. Cook until cheese starts to melt (about 7-8 minutes). Turn oven to broil and cook 2-3 more minutes.
7. Remove from oven. Let pizza cool and enjoy! 

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Meet Jocelyn: 

Hi there! My name is Jocelyn Spurrier and I am thrilled to be a Starr Struck contributor. I was born in Washington, D.C., raised in Snellville, Georgia, attended the University of South Carolina in Columbia, South Carolina, and have lived in California, North Carolina, and Colorado since graduating college in 2012. I moved to New York City in August and couldn’t be more excited to put down roots in the East Village.

I believe cooking is a creative process. Working with wholesome ingredients in their simplest forms has always been a source of happiness and satisfaction for me. The best diet is a flexible diet and healthy eating does not have to mean boring eating. 

I eat loads of fresh produce, lean meats, Greek yogurt, and am a lover of all sauces (curries, pesto, dressings, dips, salsas, seriously all sauce). My goal is to encourage others to eat foods that will restore your body and contribute to living a well-balanced and mindful life.

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What do you think? Obviously, for my veggies + vegans out there, you can adjust by skipping the meat and using vegan cheese (or forgoing the cheese altogether), but I'm excited to learn about a good gluten-free crust!  Sounds fairly simple too, doesn't it? 

Thanks for sharing this fabulous recipe with us, Jocelyn :)

You can follow Jocelyn on Instagram for lots more delicious recipes + gorgeous pics of all of her creations...