the best damn pizza in the land

Okay, this isn’t the best damn pizza in the land.  I would have to hand that to Adriatico’s or Donato’s thin crust.

I mean who wouldn’t die for those crispy corners?


BUT–it may just be the healthiest! Plus it’s gluten-free.

The crust for this pizza stemmed from my new obsession: garbanzo bean flour.  Lauren and I tried making our own by grinding dried chickpeas, but that resulted in a broken magic bullet cup, which is a huge no-no when you and your roommates use it ten times daily.  Moral of the story…buy it pre-ground!

I usually use 1/2 cup, which has 210 calories, 10 grams of fiber and 12 grams of protein. WOAH– those are some fab stats!

I first started reading about cooking with garbanzo bean flour from Ashley and Chelsey, and they inspired me to buy a bag and experiment for myself.  I highly recommend Chelsey’s mexican socca pizza.  It is extremely easy to throw together and it tastes divine.  Topped with some avocado and hot sauce = pizza perfection.

I was craving italian flavors, so I added some herbs to the garbanzo bean flour and water base.  Top that with homemade or store-bought pizza sauce and veggies of choice (like  sautéed mushrooms and spinach) and you have healthy pizza in a snap.

Spinach and Mushroom Chickpeatza

 For the crust:

  • 1/2 cup garbanzo bean flour
  • 1/2 cup water
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1/4 tsp thyme
  • 1/4 tsp sea salt

Heat a sprayed pan on medium heat.  Mix together batter ingredients and pour into pan.  Cook until bubbly–the edges should start to come off the pan.  Once you’ve confirmed that the other side is golden brown, flip it over.  Cook for a minute or two more and then remove from pan.

For the sauce:

I used the tomato sauce recipe from Vegan With a Vengeance and it was to die for.  I basically sautéed fresh garlic in a bit of oil and added a can of plum tomatoes (that I crushed in my hand) with half of the tomato juice.  I added oregano, thyme, salt and pepper, cooked it down for ten minutes and voila! Homemade sauce.  You can always use store-bought pizza sauce for convenience, too.

For the toppings:

I sautéed about a cup and a half of mushroom in a bit of oil and fresh garlic.  I also added spinach for some green!

Assembly time!

Half eaten and topped with nooch.  Or add cheese if you’d like!

Did I mention that this pizza is not for sharing?  It’s not like you’d want to anyway.

 Drumroll please….

Spinach and Mushroom Chickpeatza

Nutrition Facts

  Calories 416.6
  Total Fat 13.6 g
  Cholesterol 0.0 mg
  Sodium 881.7 mg
  Potassium 1,013.5 mg
  Total Carbohydrate 59.4 g
      Dietary Fiber 19.4 g
      Sugars 15.4 g
  Protein 20.8 g

 + 162.9% of the daily value of Vitamin A,  56.2% DV of Vitamin C,  31% DV of calcium and more than half (51.7%) the DV of iron!


A meatless, cheeseless pizza with 20 grams of protein and fiber? 
I’m in.