I’ve long been interested in gluten-free cooking, but gluten-free baking almost scares me. I don’t want to have to run out and buy a bunch of crazy bean or nut flours, new starches, etc. When I move back to Asheville I’ll stock up on all of those things if I find them cheap at Amazing Savings, but for now I want to keep my gluten-free cooking simple.
When I saw this recipe for a chickpea flour based gluten-free crust from Meghan Telpner, I got excited. I love the flavor of chickpea flour, so it’s the one non-all-purpose flour I buy regularly. Although the dough seemed way too wet after mixing the ingredients, after baking it transformed into an awesomely crispy thin pizza crust. And the best part was that there is absolutely no rising time! I made the entire pizza in half an hour. As I continue to eat healthier and consume less wheat and sugar, this will undoubtedly be my go-to pizza crust.
I topped the pizza with homemade pesto (fresh basil, chives, spinach, cashews, oil, salt, garlic, and lemon), sun-dried tomatoes, broccoli, and balsamic glaze. I love balsamic glaze on pizza, and I know a lot of other people do too. I’ve been out with so many people who get super excited when a pizza place offers it. Luckily, it’s super easy to make.
1 cup balsamic vinegar
In a small saucepan over high heat, bring the balsamic vinegar to a boil. Once boiling, lower heat and simmer 15-20 minutes. The liquid will reduce in volume and become syrupy. You’ll end up with 1/4 cup or so.
That’s it! Now you can make it at home and drizzle it over everything like I do. 🙂 It keeps for a ridiculously long time in the fridge, but I usually finish it off fairly quickly because it tastes so damn good.