Thin Pizza Crust

This pizza crust comes out thinner and crunchier than a regular pizza dough.  I guess some would compare the final product to the texture of a frozen, ready to cook pizza that you can purchase at your local grocery store.  We do like this crust a lot!  The batter is very easy and versitile, as well as the finished crusts.  This recipe uses mainly garbanzo bean flour, so it is super healthy, with lots of protien and the flavor goes great with the pizza sauce and any toppings you like.   (unfortunately I have no pictures of this yet, but will post one the next time I make it.)

1 c. garbanzo bean flour
1/2 c. cold water
1 T olive oil
1 tsp salt
1/2 tsp granulated onion
1/4-1/2 tsp granulated garlic
1/2 tsp sugar
2 Tbs flax seed egg substitute mixture (see info in the "Egg Substitutes" post)
1/4 c. Parmesan cheese (optional)

Combine all ingredients in a food processor and blend until totally smooth.  This is almost fail proof, you could blend it for 30 secs or several minutes and results won't change as long as the batter is smooth.  This should look like a pancake batter consistency, may need a little more water added, just add a couple tablespoons at a time until you get the desired consistency.  You can refrigerate this for up to three days until ready to use.

When ready to cook the batter:  Heat a 12" cast iron pan over medium heat, until it begins to smoke (but you don't want to fill your house with smoke, lol).  Example: my stove burners have heat levels that go from 1-10, 1 being low, 10 being high, and I put it on 5.  Place 1 Tbs of butter in the pan and let it melt. (if you are dairy free, coconut oil or olive oil should work fine for this).  When the butter is completely melted, ladle about 1 c. of batter into middle of the pan, the batter should spread out a little bit when put in there, but not run to the edges by itself.  Use an offset metal spatula (like one you would use to frost a cake...) to spread the batter almost to the edges of the pan.  Essentially you are making a pancake out of this batter.  Let this cook on the first side for about 5 mins or until the top of the batter no longer wet to the touch, and it will look like it is smoking from underneath and will be browned, similar to how a tortilla may look, but not black.  Carefully, using a large round shaped spatula, flip this large "pancake", and cook until the second side is browned.  Remove from pan and cool on a wire rack.  When these are cool they can be stored in the refrigerator for up to 5 days until using.

When making the pizza on the crust:  I like to use canned crushed tomatoes, spreading this onto the crust, and then sprinkle on the sauce a combination of granulated onion, granulated garlic, dried basil, dried oregano, salt and pepper, sometimes some parmesan cheese, and then the pizza cheese and toppings*.  For those of you who are dairy free or vegan, feel free to use whatever cheese you like.  Then bake in a preheated 475 degree oven on a cookie sheet or pizza pan until cheese is melted and bubbly, sometimes a few golden spots are good, and the crust should be slightly crunchy/crispy on the bottom.


This recipe makes one crust.  I like to quadruple this recipe to get 4-5 crusts and keep a couple of the crusts on hand in the fridge for lunches or spur of the moment gluten-free meals.

* My son's favorite topping is the Hormel Non-Cured Pepperoni, comes in a small brown and red box- it has no nitrates/nitrites or other preservatives.  I love this pizza with caramelized onions, diced tomatoes, and other veggies!  A lot of times I will eat this crust over the original pizza crust!