This is a quick pizza crust as it does not require yeast. I used whole roasted black chickpea flour and added some chickpea flour, amaranth four and teff flour. You can use any combination of your choice, I like using whole black chickpea flour because the skin of the chickpea adds to nutrition value and fiber. You will need to add some other flour like chickpea flour (also called Besan) to make the dough more manageable. I sometimes use sprouted spelt flour along with whole chickpea flour.
There are many online resources to get all kinds of flour if a health food store is not easily accessible in your area.
Add warm water to make into a dough.
Sprinkle some water, cover and let it sit for 10-15 minutes.
Knead again and divide up the dough into 4 equal parts.
Roll them out.
Heat up an iron skillet on medium heat. Place rolled out tortilla on the hot griddle and turn it over after a minute and cook the other side for another minute and a half. See more details on the cooking time in the recipe below and also check the note on the cooking time.
You can use the above as pizza crust. Check out the recipe for my Quick and Yummy Pesto Pizza here.
If you want to use it like tortilla or chapati, there are 2 ways to finish cooking them
A: Cook it directly on fire using a metal tong and wire rack. You will need to turn it over a few times to get even cooking.
B. Or cook it on the griddle by pressing with a clean kitchen towel. Turn it over, press again with kitchen towel for even cooking.
Here is the recipe to make healthy gluten free pizza crust, tortilla or chapati
Healthy Pizza Crust
Yield: 4 pizza crusts Prep Time: 15-20 minutes Cooking time: 10 minutes
- 1 cup whole roasted black chickpea flour
- 1/3 cup chickpea flour (Besan)
- 1/3 cup amaranth flour
- 1/4 cup teff flour
- 1 Tbsp grass-fed ghee or coconut oil (melted)
- 1/2 tsp sea salt
- 1/2 tsp ajwain (optional)
- 3/4 cup warm or room temperature water (you may need a little less or more water, add gradually)
- Mix flour, salt, ajwain (if using) and ghee/coconut oil.
- Add water about 1/4 cup at a time to the flour and mix with hands until all the flour gather together in a dough. Make sure to add water gradually as much as required.
- Press the dough with your fingertips many times and sprinkle with about a tablespoon of water.
- Cover and let it sit for 10-15 minutes.
- Knead the dough again and divide up into 4 balls.
- Roll out with a rolling pin into 1/8 inch thick rounds (about 7 inches in diameter). Use some chickpea flour to dust the board if needed.
- Heat up an iron skillet on medium heat.
- Place rolled out tortilla or chapati on the hot griddle, turn it over in about a minute using a flat wooden spatula. **See note below on cooking time.
- Let the other side cook a little longer, about 1 minute 30 seconds. ** See note below on cooking time.
- You can use it as pizza crust at this point. Check out the recipe for my Quick and Yummy Pesto Pizza here.
- There are two ways to finish cooking them to eat as tortilla or chapati: A: Cook it directly on fire using a metal tong and a wire rack on the burner. Turn it over to cook both sides. You will have to turn it over many time to avoid burning. B. Cook on the griddle by pressing all over with a clean kitchen towel, turn it over and press again for even cooking.
- Apply a little ghee, butter or coconut oil to keep it moist.
- You can store cooked tortilla or chapatis in an airtight container in fridge for a few days, make sure to line the container with a paper towel or soft cloth to avoid them getting soggy, especially the bottom one.
- Serve prepared tortilla or chapati with vegetables, soup, yogurt and/or with kimchi.
** Note on cooking time: The first tortilla/chapati will take the time listed on steps 8 and 9. You will see the time will gradually decrease for subsequent ones. My last one took only about 35-40 second first side and 60 seconds the other.