This grain-free pizza from nutritionist Amie Valpone, HHC, AADP’s new cookbook Eating Clean features a blend of savory Middle Eastern flavors. Make on both your stove top and under the broiler for a pizza best enjoyed with a fork and knife.
- 1 cup chickpea flour (garbanzo bean flour)
- 1/2 tsp alunminum-free baking powder
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 cup low-sodium vegetable broth
- 1 Tbsp extra-virgin olive oil
- 1/4 cup tomato sauce
- 1 cup finely chopped curly kale
- 1/2 cup thinly sliced button mushrooms
- 1 small scallion, very thinly sliced
- Optional: 1/4 cup Carrot Cashew Herb Sauce
- Crushed red pepper flakes, for garnish
In a large bowl, combine the flour, baking powder, salt, black pepper, cumin, and coriander; mix well.
Slowly whisk in the broth until the mixture is as smooth as pancake batter.
In a medium cast-iron skillet on the stove top, heat the oil over medium-high heat.
Add the flour mixture so that it completely coats the bottom of the skillet.
Cook until the bottom is golden brown, about 5 minutes, and then flip and cook on the other side until golden brown, another 3 to 4 minutes.
Preheat the broiler.
Add tomato sauce, using the back of a large tablespoon to coat the entire surface of the crust, except for a ½-inch around the edge. Top with the kale, mushrooms, and scallion, and then drizzle with the Carrot Cashew Herb Sauce. Place under the broiler until the kale turns crispy, 4 to 6 minutes.
Sprinkle with red pepper flakes and serve warm.