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Chickpea-crust pizza with sausage & broccoli rabe

Chickpea Crust Pizza with Sausage & Broccoli Rabe

5
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Looking for a gluten-free pizza crust that doesn’t require expensive specialty flours? Then this chickpea version is just right for you. It uses canned chickpeas, which are pureed in a food processor and bound with a little cornstarch, egg, and cheese. The thick, hummus-like paste is then spread thin on a piece of parchment paper and baked before being topped with the usual pizza pie goodies. The crust is sturdy and similar in texture to traditional frozen pizza crust. Here we top it with marinara, mozzarella, savory Italian sausage, and broccoli rabe, which has a pleasantly bitter edge. You can always swap to broccolini for a more kid-friendly version.

Ingredients

Canned chickpeas (garbanzo beans)

15 oz, drained

Garlic

1 clove(s)

Cornstarch

2 Tbsp

Dried oregano

½ tsp

Table salt

⅛ tsp

Black pepper

¼ tsp

Cayenne pepper

⅛ tsp

Grated Parmesan cheese

¼ cup(s)

Egg

1 large egg(s)

Broccoli rabe

6 oz, trimmed

No sugar added fat free marinara sauce

½ cup(s)

Part skim mozzarella cheese

4 oz, shredded

Cooked chicken sausage

3 oz, thinly sliced

Red onion

¼ cup(s), chopped, thinly sliced

Crushed red pepper flakes

¼ tsp

Instructions

  1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450°F (leave stone or pan in oven as it heats).
  2. In a food processor, pulse chickpeas and garlic until finely chopped, about 10 times. Add cornstarch, oregano, salt, black pepper, and cayenne; process, scraping down sides as needed, until smooth, about 1 minute. Add Parmesan and egg; process until well blended, about 30 seconds. Onto a large piece of parchment paper, spoon chickpea purée. Spread with a spatula to a thin 111⁄2- to 12-inch circle. Onto hot pizza stone or baking sheet, slide crust, with parchment. Bake until lightly browned and crisp around the edges, about 15 minutes.
  3. Meanwhile, in a medium saucepan over high heat, bring water to a boil. Add broccoli rabe; cook 2 minutes. Drain and rinse under cold running water until cool. Drain well and pat dry.
  4. Carefully remove crust, with parchment, from oven (leave oven on). Over crust, spread marinara sauce, leaving a 1⁄2-inch border. Top with mozzarella, sausage, onion, broccoli rabe, and red pepper. Onto hot pizza stone or baking sheet, slide pizza, with parchment. Bake until cheese melts and toppings are heated through, about 10 minutes. Cut pizza into 8 wedges.
  5. Serving size: 2 wedges

Notes

Substitute 1 1/2 tsp fresh oregano for the dried oregano, if you prefer.

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