Tasty Trends: Alternative Pizza Crusts
by Kelsey King
Photography by Kelsey King
From zucchini noodles to cauliflower rice, alternative carbs are overflowing foodstagrams and Pinterest dashboards. Alternative pizza crusts are no exception.
The reasons for this are varied, ranging from Paleo diet fads to gluten sensitivity, trimmer waistline dreams to wholesome lifestyle trends and more. Whatever the case may be, couple it with a love for marinara and mozzarella, and here we find ourselves.
“I’ve taken the time to seek out recipes more times than I can probably count—like actively searching for recipes with alternative forms of pasta or something—but a lot of them seem to just take so much effort, and I’m lazy!” says Kylie Sakaida (SAR ’17). “If there was something that was easy, say with only a couple of ingredients and no fancy kitchen equipment or tools required of me, then I think I could take the plunge.
Below are three simple, easy ways to swap out traditional pizza dough for something a little more nuanced and nutritious.
“Alternative crusts are such a great way to get an extra serving of veggies. And covering them in sauce and cheese?” said Kelsey Lloyd (SAR ’17). “I mean, come on, you aren’t even going to know they’re there.”
Each of the recipes below is for two servings.
Bon appetit.
Chickpea Flour Crust
Adapted from The Colorful Kitchen
Ingredients
1 cup chickpea flour
½ cup water
1 tsp olive oil
pinch of salt
Directions
Preheat oven or toaster oven to 375˚F
Mix above ingredients until thoroughly combined
Spread mixture on parchment lined baking sheet until 1/8-¼ inch thick
Bake for 15-20 minutes
Remove from oven and flip
Spread sauce and toppings on crust
Return to oven for 5-7 minutes, or until cheese has melted
Sliced Eggplant Crust
Ingredients
2 Chinese eggplants (or 1 small standard eggplant)
Olive oil
Directions
Preheat oven or toaster oven to 450˚F
Slice eggplants lengthwise into ½ inch thick pieces and brush with olive oil
Bake for 6-10 minutes, or until almost tender, turning once
Spread sauce and toppings on crust
Return to oven for 3-5 minutes, or until cheese has melted
Portobello Mushroom Crust
Adapted from The Food Network
Ingredients
2-4 Portobello mushroom caps
Olive oil
Directions
Preheat grill to 475˚F
Brush mushroom caps with olive oil
Cook for 10-20 minutes, or until tender, flipping every few minutes
Spread sauce and toppings on crust
Close grill and continue to cook 4-7 minutes, or until cheese has melted