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Stay Healthy - Healthy Eating

Updated on April 7, 2013
MaggieMarie profile image

Cooking has been a joy of mine for many years, especially when I can use my cast iron and camp cooking skills with my family. Enjoy!

The dough will rise, but remember, it is not going to act like regular bread dough.
The dough will rise, but remember, it is not going to act like regular bread dough.

Tasty Garbanzo Bean Pizza Dough

While trying to cut back on carbohydrates, I started making pasta from Garbanzo (chick pea) flour, which while challenging, was quite tasty! But, everyone still loves pizza (especially the kids), so while planning a "Make Your Own Pizza Party" for the (grand)kids, I thought what better time for the adults to try something a bit healthier.

This is a challenging 'dough' as it doesn't have the same texture that regular flours will give you, but be patient with it and it will yield a great finished product.

Cook Time

Prep time: 20 min
Ready in: 20 min
Yields: Makes approx. 2 - 12 (or about 6-8 personal size)

Timing

Remember...prep time is approx. 20 Minutes. There is still rise time to consider. Once you start cooking these, they are done QUICKLY or will burn easily. From the time you make your small dough balls, to serving your pizza will take about 15-20 minutes.

ENJOY!

4 stars from 1 rating of Garbanzo Bean Pizza Dough

Ingredients

  • 2 Tablespoons Yeast
  • 1 Cup Warm Water, (you may reduce slighty if desired)
  • 2 Teaspoons Salt
  • 2 Teaspoons Sugar, (you may use brown sugar or honey if desired)
  • 2 Eggs, Beaten
  • 2 Tablespoons Olive Oil
  • 5 Cups Garbanzo (chick pea) flour, Save some for kneading
  • 2 Teaspoons Arrowroot powder, (If dough is too soft, use to bind)
Nutrition Facts
Serving size: 1 personal pan size
Calories 58
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 1 g5%
Unsaturated fat 3 g
Carbohydrates 2 g1%
Fiber 1 g4%
Protein 3 g6%
Cholesterol 2 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

In your mixer with the dough hook...

  1. Place warm water, sugar, salt and yeast in bowl and allow the yeast to bloom. This should take several minutes. Once bubbles have appeared, turn mixer onto low speed and start adding flour slowly. Scrape bowl regularly. Once half of the flour has been added, add 1 Tablespoon of the olive oil and continue adding flour until all is added. Be sure to save a small amount of the flour for kneading. The dough will be very moist, but once all flours have been added, continue to knead with mixer for another few minutes until the dough is smoother. Then, turn onto floured board and knead by hand for another few minutes. Take the balance of the olive oil and coat a large bowl. Once dough has come completely together, turn into the oiled bowl making sure to coat the dough well. Cover and place in a warm area to rise.
  2. After dough has risen, pull small 'balls' off, flatten and place on a hot grill. Press down, sear well and turn. At this point, you can pull off grill and put your desired toppings on...put back on grill and finish cooking. If you wish, finish off this part in the broiler!

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    • cloverleaffarm profile image

      Healing Herbalist 5 years ago from The Hamlet of Effingham

      Sounds great. I have never used chick pea flour, but now I can. Thank you for sharing. Voted up, useful +

    • MaggieMarie profile image
      Author

      MaggieMarie 5 years ago from Western Washington - Puget Sound Area

      Optional toppings we like:

      Spinach and Alfredo sauce (add chicken if you like)

      Marinara with black olives, all colors of bell peppers, onion and roasted garlic (any meat, if one desires)

      Artichokes, roasted garlic and Alfredo sauce.

    • cloverleaffarm profile image

      Healing Herbalist 5 years ago from The Hamlet of Effingham

      Yummy. Those sound delicious. Thank you.

    • coffeealera profile image

      coffeealera 5 years ago

      Voted up and useful. I am going to try this recipe because I believe that your health comes before all else.

      Great work,

      AJ..

    • MaggieMarie profile image
      Author

      MaggieMarie 5 years ago from Western Washington - Puget Sound Area

      Update:

      Previously, I had only done these on a flat grill, then finished off in the oven. I had chosen this way since I was dealing with a BEAN product and not GRAIN I was afraid it would stick badly.

      So, here's the update.....last night, I formed the pizza base, added my ingredients to top it, then placed on my baking stone. The pizza did not stick AT ALL and was crusty as desired.

      Another hint: Be sure to take dough out of the fridge and get to room temperature prior to using. Add herbs to the dough when mixing. Thyme, Rosemary, Marjoram or Oregano blends nicely.

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