I’ve probably made this 5 times since I originally tried this. It’s super good and really filling because of all of the fiber! The crust gets crispy on top but reminds me a lot of something you might have at a Mexican restaurant, the texture of a tamale. So think cheesy goodness with toppings of your choice over the soft texture of a tamale! Best way I can think to describe it.
This recipe makes 4 servings or pieces (although let’s be honest, I usually have two).
Preheat your oven to 350 degrees.
- 1 can garbanzo beans, drained
- 1 tablespoon whole wheat flour
- 2 tablespoons water
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
- 1/2 cup of your favorite pasta sauce (I use tomato basil)
- 1 cup shredded mozzarella cheese
- About 15 cherry or grape tomatoes
- 1 teaspoon extra olive oil
- Chopped onion
Set aside tomato sauce, cheese, tomatoes, onion, EVOO, and any other toppings you may want. Combine remaining ingredients into a mixer (I use my Ninja blender) or a large bowl with an electronic mixer. The garbanzo beans can be hard to get to mix well with a hand mixer.
Line baking sheet with wax paper and spray with cooking oil. Shape pizza dough into even shape of your choice. You could even use cookie cutters to form designs for individual pizzas.
Bake for 20-25 minutes until crust cracks and hardens. Then top with 1/2 cup sauce, 1 cup cheese and toppings of your choice.
Place back in oven for 5-8 minutes or until cheese melts.
You will find that the crust doesn’t hold together like regular pizza crust. It will be slightly mushy so I recommend using a bigger spatula to dish it up. You could also try baking it longer to get it to your desired consistency. I think it’s delicious like this, though!