Easy Cast Iron Skillet Chickpea Flour Pizza
A crispy, gluten-free pizza crust made effortlessly in a cast iron skillet with wholesome chickpea flour. This savory pie offers a nutty flavor and sturdy texture, ready in under 30 minutes for a quick weeknight dinner.
Ingredients
Ingredients
- 1 cup chickpea flour also known as besan
- 1 tsp baking powder for leavening
- 0.5 tsp salt fine sea salt
- 0.5 cup water warm, plus more if needed
- 2 tbsp olive oil divided for dough and skillet
- 0.5 cup pizza sauce store-bought or homemade
- 1 cup shredded mozzarella cheese dairy or plant-based
- 0.25 cup toppings e.g., sliced bell peppers, mushrooms, olives
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to maintain crispiness. Make-Ahead: The batter can be mixed up to 24 hours in advance and stored in the fridge; stir well before using. Substitutions: You can use vegetable broth instead of water for extra flavor. If you don't have a cast iron skillet, a non-stick frying pan works, but you may need to adjust the heat to prevent burning. Serving Suggestions: Serve with a side of arugula salad dressed with lemon juice and olive oil.