- 2 cups of chickpea flour
- 1 tsp salt
- A couple turns of black pepper
- 1/2 tsp garlic powder
- A sprinkle of asafoetida (optional but recommended)
- 5 tbsp olive oil
- 2 tbsp milk (I used unsweetened almond milk, but you can use whatever you have)
- 2 1/2 tbsp water, add as needed
- Preheat the oven to 425 degrees F. line a baking sheet with parchment paper and set aside.
- In a mixing bowl, add the chickpea flour and spices. stir together to combine evenly.
- Add the olive oil and milk to the flour mixture, and using a spoon, stir to combine. the dough will be crumbly at this point.
- Add one tablespoon of the water at a time, using the spoon to combine until a dough forms. the dough will stick to the spoon, but that's okay. you'll know the dough is ready when using a clean finger, you press the dough and it doesn't stick to your finger. using the spoon, gather up the dough and using clean hands, mold the dough together in your hands, kneading and folding it together, and roll it into a ball.* place the dough into a clean bowl and cover with a damp paper towel, let rest for about 10 minutes. *the dough should not stick to your hands, if it's too sticky, add a little extra flour at a time until you can handle the dough with clean hands.
- Sprinkle some chickpea flour onto a sheet of parchment paper and cut the dough ball into four equal servings.
- Using a rolling pin, roll each of the dough servings out to about 1/8 inch thick, rotating and flipping the dough through the rolling process. use extra flour as needed to keep the dough from sticking to the rolling pin.
- Once the dough is rolled out, place on the baking sheet and bake on the first side for about 10 minutes. carefully flip the rolled crust after 10 minutes and bake for another 5 - 8 minutes. if you're baking a "pizza" style crust, top the crust with toppings and cheese before baking on the second side.
- Remove the crust from the oven and top with your favorite extra ingredients.