Main DishVegan/Plant based Recipes

High Protein Garbanzo Pizza Crust

Looking for a tasty and nutritious twist on traditional pizza crust? Look no further than this incredible High Protein Garbanzo Pizza Crust recipe, which boasts tons of protein while being entirely plant-based.

One of the best things about this recipe, besides its protein-packed qualities, is how well the flavor of the crust complements the toppings. The garbanzo flour adds a slightly nutty, hearty flavor, while the rosemary and Italian seasonings contribute a delicious, herby depth.

Make sure to check out Lucia’s Cheesy Sauce for a tasty plant based cheesy topping!

And as an added bonus, you can easily make multiple crusts at once and freeze them for future use! Simply wrap the cooled crusts in plastic wrap, place them in a freezer-safe bag, and store them in the freezer for up to 3 months. When you’re ready to enjoy another pizza, simply thaw it to room temperature and add your desired toppings.

Be sure to check out Beyond The Mask for more delicious recipes like this! Beyond the Mask is a beautiful, full color, recipe book that focuses on tasty ways to fix the foods that boost your immune system with emphasis on using whole foods.

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High Protein Garbanzo Pizza Crust

Course Main Course, Side Dish
Cuisine American, GF, Italian, pb
Keyword flavored pizza crust, garbanzo casserole, garbanzo flour, garbanzos, simple vegan pizza, simple vegan pizza crust, vegan flatbread
Prep Time 5 minutes
Cook Time 20 minutes
Waiting Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 Servings
Calories 98kcal
Author Lucia Tiffany MPH

Ingredients

Instructions

  • Stir garbanzo flour and water together until smooth, cover, and let sit anywhere from 2-6 hours.
  • Skim foam off top.
  • Add oil, salt and seasonings and mix well.
  • Line a cookie sheet with raised edges with parchment paper and greased with a little coconut oil.
  • Spread the batter to line the whole bottom of the sheet.
  • Preheat oven to 375°F. Bake for 15-20 minutes.
  • Remove and let cool.
  • Cut into rectangles about the size of sliced bread OR use as pizza crust.

Notes

This recipe makes one pan, which will give you about 8 portions. You can double the recipe, cook it in two pans at the same time in the oven.
Slices freeze well and can be warmed up in the toaster.
You can also add or adjust seasonings to your taste. This makes a herbed version.
 
Most crusts are grain based. The following options fall into the
designated ranges on the 12-step Path to Insulin sensitivity (Higher
number = more insulin sensitivity).
Any of them are appropriate for steps 1-7. Pick the option that works best for you from the following suggestions:
Steps 1-7 Whole Wheat English Muffins (Here’s a recipe that works even if
you use mostly whole wheat flour –
http://www.grouprecipes.com/24248/whole-wheat vegan-english-muffins.html)
Steps 1-8. Yeasted home made Whole Grain Crust Whole Wheat Bread in a Bag or Lucia’s Pizza Crust recipes
Steps 1-8 Whole Wheat Pita Bread (here’s a recipe if you want to make your own – https://avirtualvegan.com/pita-bread/)
Steps 1-10 Gluten-free Garbanzo flour flat bread

Nutrition

Serving: 0.125of the recipe | Calories: 98kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 136mg | Potassium: 241mg | Fiber: 3g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 2mg
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