I made two bowls of hummus for the fall potluck at work. One normal and one cilantro-lime. It was surprisingly easy.
After the potluck, I had a little less than 1.5 cups of cilantro hummus left.
Which brings us to the pizza.
I'd actually cooked a whole pound of garbanzo beans in anticipation of making the hummus, and now we have a freezer full of garbanzos. So, I've been researching garbanzo recipes the last few days.
I found a really cool one for garbanzo pizza dough. It used a can of drained garbanzos, a half cup of wheat flour, and some other stuff. I have no idea exactly what other stuff, because I lost the recipe.
But, if drained garbanzos can be food processed with flour and other stuff to make pizza dough, then hummus can be mixed with gluten-free flour and other stuff to become pizza dough. Right?
Except.... I've both read and learned the hard way that gluten-free flours are not as forgiving of moisture variance as wheat flour is. And, I'm well aware that my hummus doesn't have the same moisture content as drained garbanzos. So, this could be a disaster.
But, it could be an interesting disaster. And, it would use up that cilantro hummus.
I started by mixing an egg into the leftover hummus. Next, I grabbed my container of Bob's Red Mill gluten-free baking mix and added enough to make a somewhat wet and sticky dough. Probably somewhere between 1/2 and 3/4 cup. The dough looked a little coarse, so I drizzled some olive oil in to smooth things out a bit.
I decided to bake it in a large iron skillet just in case it came out really bad. Iron skillets are indestructible.
Oiled the iron skillet, spread the dough out, and put it in to bake at 350 for about 10 minutes.
Meanwhile, I wondered, what do you top a cilantro and garbanzo pizza crust with?
I thought of all kinds of cool ideas, mostly involving things I didn't have on hand.
So, instead, I smeared some spaghetti sauce on top, then used an ice pick to extract 1/2 cup of hamburger from a frozen block I had in the freezer. Crumbled up a leftover sausage patty. Added a few kalamata olives, some pre-shredded mozzarella and Parmesan. Next, bumped the oven temp up to 400, and cooked it for another 15 minutes.
The result was a thick, soft pizza crust, almost more like a biscuit than a pizza. Spouse 1.0 declared it a definite improvement over the thin, cardboard-like gluten-free pizza crusts you get in the stores.