As of late, people have been noticing that I am a bit smaller than I used to be. And no- this was not to trim and slim down for my book shoot. It just happened. You know that I don't often talk about weight on this blog as it's not that important to me. However, because we're friends here, I can tell you that over the last year, I have dropped about eight pounds by doing nothing else but eliminating my consumption of gluten and grain heavy meals. I didn't do this to lose weight, I did it because I needed my energy in superpower over drive to do all I wanted to do and I wasn't feeling it. The weight just happened. That's what gluten'll do to you.
Yield: Serves 4-6
- 1 cup chickpea flour (also known as garbanzo flour)
- ¼ cup almonds, ground
- 1 cup water
- 2 Tbs olive oil
- 1 tsp cumin, ground
- ½ tsp sea salt
- ¼ cup chopped green onion
- ¼ cup chopped parsley
- Note: You can use whatever flavour combination you'd like, so get creative! Try olives and sundried tomatoes, basil and oregano, rosemary and garlic. Or you can leave out the spices entirely for a plain bread or pita.
- Preheat the oven to 400.
- Put the chickpea flour in bowl and add ground almonds, green onions, parsley, salt, cumin and olive oil.
- Add in the water and whisk to combine.
- Grease a 9 x 13 rectangular dish with olive oil. Pour batter into pan and spread evenly. If you want a thicker crust, use a 9-inch pie plate or cake pan.
- If using a rectangular dish, bake for 15 minutes. Bake for about 20 minutes for 9-inch dish.
- Remove from oven and cool on a rack.
- Add favourite pizza toppings and bake in the oven for about 10 minutes. Cut into slices and serve
Question Of The Day: What is your fave gluten-free pizza crust recipe?