I get really, totally, super, weirdly obsessed with certain foods.
I had a gigantical crush on Trader Joe’s raw creamy almond butter in 2013. Twas the year of the almond buttah. Like I put that shiz on everything. I also went through a huge kale salad with Annie’s goddess dressing phase (I mean, who didn’t) a few months before that. And let’s not forget my obsession with Amy’s burritos…oh wait, that’s still going strong.
The obsession as of late is garbanzo bean flour, which I’m sure comes as no surprise considering I myself am basically a chickpea. Chickpea flour is quite the nutrition powerhouse, providing five grams of fiber, six grams of plant-powered protein and ten percent of the daily value of iron in a measly fourth cup serving. As you may know, chickpeas don’t come off the boat wet in a can–they’re actually dried little gems…which means that chickpea flour is simply ground chickpeas! Basically, you kind of feel like you’re eating bread when really you’re eating legumes. What a mind game!
PS–Do you like the big “A” on my garbanzo bean flour? That’s what happens when you have two roommates who eat exactly what you eat. PPS–garbanzo bean flour won’t break the bank like almond flour kind of does. In fact, you can find it for less than three dollars!
Now listen here. Chickpea flour can’t really be subbed in for other flours, and it does have a bit of a beany (but quite yummy!) taste to it. But the good news is that you can combine it in equal proportions with water, cook it up, and spread whatever the heck you want on it! Almond butter, nanners and cinnamon. Hummus, avocado, tomatoes. Or maybe just plain old garlic hummus with hot sauce. So you’re basically eating chickpeas with chickpeas on top. How dreamy is that situation?!
I hope you didn’t read the title of this post and feel intimidated by the word “pizza.” The chickpea flour base “crust” cooks in ten minutes, and you don’t even have to do anything. Just let it do its thang in the pan. AKA #noexcuses!
I’ve actually been eating this for lunch more-so than breakfast, but it’s a super easy meal idea for any time of day. You could also just use the crust recipe and top it with tomato sauce, cheese and veggies if you’re feeling more of a traditional pizza. Just make sure not to try the batter uncooked…don’t say I didn’t warn you!
For more chickpealicious recipes, be sure to try my…
- Peanut Butter Banana Chickpea Cookies
- Super Easy Chickpea, Broccoli & Brown Rice Casserole
- Chocolate Peanut Butter Dessert Hummus
- Vegetable, Chickpea & Quinoa Soup
- Avocado Chickpea Egg Salad
- Ginger Peanut Chickpea Slider with Sweet Lime Cashew Cream
- Berry Spinach Salad with Maple Roasted Chickpeas
And now I’m hangry pants. I really should make a chickpeas archive.
A gluten-free breakfast pizza packed with fiber and protein to start your day off right!
For the crust:
- 1/3 cup garbanzo bean flour
- 1/3 cup water
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Pepper, to taste
For the toppings:
- 2 eggs, beaten
- 3–4 tbsp salsa
- 1/4 of an avocado, cubed
- Sliced green onions, for serving
- Heat a small pan sprayed with cooking spray over medium heat. In a small bowl, stir together garbanzo bean flour, water, garlic powder, salt and pepper until smooth.
- Pour batter into pan and cook for about 6 minutes. Flip and cook for another 4 minutes (the crust should be very easy to flip–if not, let it cook a couple minutes longer).
- Remove crust from pan. Spray the pan again and add beaten eggs to the pan. Scramble until set.
- Spread salsa over crust. Add scrambled eggs, cubed avocado and green onions. Season with salt and pepper and serve!
The winner of the Let Them Eat Kale! Cookbook giveaway is Lauren! Congrats!