In honor of the New York City Marathon, AND Diabetes Awareness month, in November we are featuring a blood-sugar friendlier pizza.
This pizza crust is a cinch and comes together in minutes without needing time for the dough to rise! It’s great for Friday Pizza Night, or when craving pizza but want to boost the nutritional value of this favorite food. Jazz it up with your own toppings and include a big salad on the side to balance your plate (and blood sugar). Enjoy!
Makes 2 small personal pizzas
1 cup chickpea flour
½ cup arrowroot powder, plus more for sprinkling on top
2 teaspoons baking powder
1 cup full fat plain Greek yogurt
1 teaspoon dried oregano (optional)
½ teaspoon sea salt
- Preheat oven to 475 degrees
- Prepare rimmed baking sheet with parchment paper
- Mix all ingredients well in a large bowl. Mixture will be thick and sticky
- Divide mixture roughly in half by scooping dough into two equal (sticky) mounds on parchment lined baking sheet
- Generously sprinkle arrowroot powder on top of each mound and gently press each into round pizza crusts, about ½-inch thick. If it gets too sticky, add a bit more arrowroot. Do not “over-work” the dough
- Prior to baking, top your pizza with desired toppings. We love traditional red pizza sauce with sautéed veggies, Italian sausage and mozzarella or feta cheese. Choose your own adventure and use what you’ve got on hand
- Place in top third of the pre-heated oven. Bake for about 17-22 minutes, until cheese is melted and crust is slightly puffed and golden brown. Feel free to turn on the broiler for a minute or two to really get the cheese melted and gooey!
- Let pizzas rest for 5-10 minutes before cutting