Salad and pizza is one of my favorite hybrid match-ups. Something about that combo of a crispy dough topped with a fresh and light salad satisfies my cravings for the pizza I love and the greens I need. This gluten-free crust can be made ahead of time and pulled out for a quick weeknight dinner or invite the friends over and have a salad/pizza party!
Chickpea Flour Pizza with Asparagus
1 ¼ cups warm water
1 tsp. natural cane sugar
1 packet instant yeast (approximately 2 ¼ teaspoons)
1 cup brown rice flour
1 cup chickpea flour
½ cup sorghum flour, plus more for dusting
½ cup arrowroot powder
2 tsp. psyllium husk powder
1 ½ tsp. sea salt
2 T. extra virgin olive oil
In a mixing bowl, whisk together the water and cane sugar until dissolved; sprinkle in the yeast and let the yeast proof for about 10 minutes, until the surface is foamy and bubbly; if yeast does not proof, start over with more yeast.
In a large bowl, whisk together the flours, arrowroot, psyllium husk, and salt. Make a well in the center of the bowl and add the yeast mixture and oil. Using a dough hook on an electric mixer or a paddle attachment on a stand mixer, mix the dough until smooth. Dough should be able to hold its form but be sticky to the touch. If the dough is too sticky and not able to hold its form, add more chickpea flour 1 tablespoon at a time until the dough is firmer. Cover the dough in the bowl loosely with plastic wrap and allow dough to rise in a warm place for 30 to 45 minutes, until roughly doubled in size.
Place a wire rack at the lowest position in your oven, place a baking stone or baking sheet on it, and preheat oven to 500°F.
Line two baking sheets with parchment paper and lightly dust them with sorghum flour. Using a dough scraper, divide the dough into two even pieces; gently form each piece of dough into a ball. Place a piece of dough on each prepared piece of parchment; dust the dough with a light coating of flour and press it into an 11-inch round, working your fingers from the inside of the dough to the outside until the crust is about ¼ inch thick, dusting with more flour as needed.
Cover the dough loosely with plastic wrap and allow the dough to rise once more for 15 to 20 minutes; dough should puff up slightly and be springy to the touch.
While the dough is rising again, prepare the toppings. In a large bowl, combine the asparagus, capers, 2 teaspoons of oil, and 1 teaspoon of lemon juice; season with salt and pepper. In a separate bowl, combine the pea shoots with the remaining 1 teaspoon of oil and ó teaspoon lemon juice; season with salt and pepper; set aside.
Use a pizza peel or cookie sheet to gently slide one piece of parchment with the dough onto the baking stone and bake for 5 minutes, until the dough is slightly golden and a bit stiff. Use the peel to slide the dough out of the oven, and spread half the hummus over top of the pizza; then distribute half the asparagus and capers over the hummus; place back in the oven and bake until the edges are lightly browned and crisp and asparagus is lightly charred in places, about 8 to 10 minutes.
Remove the pizza from the oven and top with pea shoots. Let the pizza rest for 5 minutes to let the pea shoots wilt a bit. Serve warm or at room temperature.
Repeat with remaining dough and toppings.