Whenever a person decides to cut down on carbohydrates, an important question hangs in the air:
What about pizza?
This is no trivial matter–who doesn’t love chewy or flaky bread loaded with sauce, gobs of cheese, and flavorful toppings? Pizza’s a right, not a privilege. Of course, as far as rights go… it can make you puffy.
Luckily, there are workarounds. Those who are enamored of pizza toppings can explore alternative, low-carb crusts to go with their quality cheese, vegetable, and meat.
This chickpea flour crust I recently found on Cara’s Cravings is exactly what I’ve been in the mood for: While tasty, it lets the toppings take center stage. Not only is chickpea flour (aka garbanzo bean flour, or besan) an excellent source of dietary fiber and protein, but it has a significantly lower Glycemic index than normal flour.
I used Cara’s chickpea-flour crust recipe for the crisp, flat crust; it took about 20 minutes to make. After preheating the oven to 500 degrees and prepping the toppings, here’s what I added:
- Sauce: a 2:1 mix of tomato sauce and Trader Joe’s Pesto Genevese
- Sliced mozzarella
- Caramelized onions
- Sliced pinot grigio salami (yes, also from Trader Joe’s)
As Cara’s recipe recommends, I popped it into the oven at 500 degrees for 10 or so minutes…
The result was nothing less than melty pizza deliciousness. Mmmmm.