Having a child with various allergies and food sensitivities can have some limitations, but one thing I’ve learned about myself over the last few years – I am most creative when limitations are set upon me. This is especially true in the kitchen. When we first discovered that Alex is allergic to wheat, we were shocked at how many things contain wheat; we were also a bit disappointed about pizza. Just how do you make a good pizza dough without wheat? On top of that, yeast is also a problem for us. All the recipes I found online called for yeast. So, we got creative and started experimenting.
The result is truly astounding. This dough is our go-to for parties that include kids, but also whenever we want to impress upon people that a vegan diet is not boring and can include “regular” food. As those who’ve tried it can attest, this is just a good thin crust pizza dough recipe. The fact that it’s vegan and allergy-friendly is just an added bonus. Did I mention how quick and easy this dough is to make?
- If your chickpea flour isn’t finely ground, sift it. Otherwise it isn’t necessary.
- Combine all dry ingredients. Add oil. Add water and start kneading by hand. The amount of water needed depends on the moisture content of the flour, therefore you may need a bit less or more water than specified above – adjust as necessary. Knead dough until it doesn’t stick to the sides.
- Sprinkle pizza pan with a bit of the chickpea flour. Roll out dough onto pizza pan. Bake at 180°C/355°F for about 7 min. Watch the time and monitor the dough carefully as it has a tendency to crack if you leave it for too long.
- Add your favorite toppings and bake for another 10-20 minutes (time varies depending on what you add).
Toppings: We usually add some sort of homemade tomato paste or sauce, bell pepper slices, onion, and lightly steamed veggies like spinach and broccoli. Sometimes we spread some more tomato paste or sauce on top or add some sort of other sauce like this vegan cheese sauce. Next time we make pizza, we will try this vegan moxarella cheese from Vedged Out.
Variations: If you don’t have chickpea flour, don’t fret, this recipe works well with other flours – we’ve tried millet, buckwheat and barley. Millet is our second favorite after chickpea.