Conquer the expected appetizer with this great recipe for Mini Deep Dish Chickpea Flour Pizzas created by Camilla at Power Hungry using the Braun Multiquick Hand Blender. We love this low cal take on a summer favorite! Check out the full blog post here
- ¾ cup chickpea flour
- ¾ cup warm (not hot water)
- 2 tablespoons olive oil (plus some for brushing/misting vegetables)
- ¼ teaspoon fine sea salt (plus some for sprinkling vegetables)
- 2 small to medium zucchini, sliced (about ¼ inch thick)
- 2 cups mushrooms, sliced (about ¼ inch thick)
- 3 Roma tomatoes, sliced (about ¼ inch thick)
- ½ cup good quality prepared marinara sauce
- 1 ½ cups shredded non-dairy mozzarella style cheese (see note)
- Optional: fresh basil or parsley leaves
- In a small bowl, whisk the chickpea flour, water, 2 tbsp olive oil and ¼ teaspoon salt until blended and smooth. Loosely cover and let stand for at least 1 hour (or up to 24 hours).
- Position oven rack to highest position and preheat broiler. Arrange vegetables on a large baking sheet (more or less single layer). Lightly mist or brush with olive oil and sprinkle with salt. Broil for 6 to 8 minutes until zucchini slices are browned. Let cool slightly.
- Preheat oven to 450F. Grease or spray 12 cups of a standard muffin tin. Divide chickpea batter evenly among prepared cups (about 2 heaping tablespoons each). Bake for 10 minutes. Remove from oven and spread each crust with 2 teaspoons sauce. Top with zucchini and a sprinkle of cheese, then top with tomato slices, mushrooms and remaining cheese.
- Return to oven and bake for 6 to 8 minutes longer until cheese is bubbly, melted, and browned slightly at edges.
- Cool in tin set on cooling rack for 10 minutes. Run knife around edge of each cup and remove pizzas. Serve warm or cool completely. Top with basil, if desired.
Cheese: I used Daiya brand mozzarella-style non-dairy cheese. I am in no way affiliated with them, this is simply my favorite non-dairy mozzarella (it is both soy-free and nut-free, too). is also readily available at both of my local grocery stores. If you are not vegan or dairy free, feel free to use regular mozzarella!
Storage; Store the cooled pizzas in an airtight container in the refrigerator for up to 5 days or the freezer for up to 3 months.