The Limited Pantry Pizza Crust

If you read my earlier post about how limited the gluten-free items are in this country, you’ll know that creativity is needed.

A good friend’s mother brought me a sack of chana (chickpea) flour and it has been such a blessing.  So far I’ve made a cornbread recipe and now today I experiemented with my original pizza crust recipe to make it here.

A note:  This isn’t comparable to my Authentic Pizza Crust recipe.  It’s not as good, I’ll be honest.  But when you’re jonesing for some pizza, this definitely does the trick.

Chana Crust

  • 1 Tbsp yeast
  • 1 cup chickpea/chana flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 2 tsp Italian seasoning
  • 2/3 cup warm soy milk
  • 1/2 tsp honey (no agave nectar here, sorry)
  • 1 tsp apple cider vinegar
  • 1 tsp olive oil

This mixture doesn’t mix up quite as sticky and dough-like as the other crust but you can still spread it out on a greased baking pan with a greased ziploc bag over your hand.

Spread out the dough and place in a preheated 425F oven.  My oven here is propane fueled and … well it’s hard to control the heat, so my crust did get brown on the bottom really fast.

Remove the crust from the oven and add your toppings and put back in the oven to heat through the toppings.

Well, I hope it works out for all of you if you try it.  If you can get the ingredients for the other crust here, then I say go with that one.  But when all you’ve got is chana flour and cornstarch, this one will do quite nicely. :)


Leave a Reply