My friend Tung handed me a little baggie of garbanzo bean flour the other day, and told me it made a delicious pizza crust. Just mix it with an equal part of water, and let it sit a few hours; it should be the consistency of thin pancake batter. I used about 2/3 of a cup to fill a big frying pan. (Whole Paycheck and other good grocery stores carry the flour, as well as Asian groceries.) Turn the oven to 425 degrees and heat a cast iron pan till it’s very very hot. Cover the bottom with a generous coating of olive oil, and pour the batter in.
Set the pan back in the oven till the edges are crispy. Meanwhile prepare what you’re going to put on top. When the crust is ready, it looks fragile but is really fairly strong. Make sure all the edges are really cooked through, not soggy. The crispiness is the key. Drain the crust on paper towels, then put it on a big plate.
For topping, Tung favors carmelized onions. I did carmelize some, but added carrots, cauliflower, and snow peas along with fresh spinach from the garden.
It makes a fabulous, healthy, and very pizza-like meal.