Gluten Free Sorghum and Socca Pizza Crust

Gluten free warriors, good pizza crusts are not a thing of the past! The 3 superstars here are powerhouses of fiber, protein and iron… and this stuff is not only nutritious, but also tasty!  If you haven’t tried chickpea flour (also called besan), you are in for a treat! Bob’s RedMill chickpea flour is available in my local market, but if you can’t find it you can order it online or try your local Indian Market.  Ask for besan, which is what chickpea flour is called in Indian cuisine.  Sorghum flour adds a level of sweetness to balance the earthiness of the chickpea flour.  Sorghum is also a fiber rich, protein packed and iron filled grain.  Rounding out the triumvirate is Golden Flax.  Blend it into a meal and it won’t be noticeable; if you prefer a bit of a seed bite for an artisan style crust, try leaving the flax seed whole.

Put your cast iron skillet to use here and you won’t believe how easy it is to have great gluten free, dairy free, nut free, vegan friendly pizza!

Gluten Free Sorghum and Socca Pizza Crust

2 cups chickpea flour
¾ cup sorghum flour
¼ cup golden flaxmeal
¼ cup lemon juice
2 cups water
1 tsp salt
1 tsp onion powder
½ tsp grated lemon zest
1-2 tsp seasoning mix of your choice
1 Tbsp oil, for your pan

Preheat your oven to 450 degrees F.  If you have pizza stones, put them in to get nice and hot.

Mix flours, salt, zest and spices in a bowl. Add lemon juice and water and whisk to combine. The batter should be thick but not stiff; think pancake batter consistency.  Adjust your liquid if necessary.  Thinner batter will yield a thinner, crispier crust.  Thicker batter will yield a more dense, toothsome crust.  You really can’t go wrong, so experiment!

Coat a cast iron pan with oil and heat oil to medium high heat.

Pour batter into pan as you would pancake batter… this is quite like making pancakes, actually! Tip the pan if you need to get the batter out to the edges. You can make your crust thicker or thinner depending on how much batter you put in your pan. Your pan may not be the same size as my pan, so the amount of batter you use will also likely be different than mine. I use a 12 inch cast iron pan and was able to pour 1.5 cups of batter in to cover the bottom, twice, for 2 beautiful crusts.  Definitely can squeak 3 crusts out of this recipe if you use closer to 1 cup per pour for 3 moderately thin, crispy crusts.

So, the bottom of the crust will get crispy and the top will start to look a little bubbly and set like a pancake. You can take a peak at the bottom by lifting an edge with a spatula to see if it’s getting golden. The fun part comes next, so grab a spatula or two and get ready to flip the crust. I use two spatulas that are meant for use on an outdoor grill. They are long and flat and are perfect for this sort of thing!

Top of crust, bubbly and set

Top of crust, bubbly and set

When you’re confident, slide the spatulas under the crust and flip it over. Let this side get crisp for a minute and then transfer the crust to a hot pizza stone in your preheated oven.

Flipped and golden

Flipped and golden

Ladle on the tomato sauce of your choice and any other toppings that work for you. I made a quick sauce by blending a carton of Pomi crushed tomatoes with 1/2 cup of sundried tomatoes. Topped ours with a light sprinkling of Daiya Cheddar. In a few minutes everything is hot and ready to take out, slice and eat! Enjoy!

Finished Pizza

Finished Pizza

This entry was posted in Chickpea, Dinner, Family Friendly, flatbread, Flax, Pizza, Sorghum and tagged , , , , , , . Bookmark the permalink.

2 Responses to Gluten Free Sorghum and Socca Pizza Crust

  1. Pingback: Weekly Gluten-Free Roundup – November 20, 2011 « Celiac Kitchen Witch

  2. Pingback: Gluten Free Vegan Cauliflower Pizza Crust | FreeFoodFreedom

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