It is not brick oven pizza but it is done in about 20 minutes. The chick pea crust is a bit tender where the pizza was wettest/sauced. The olive oil only side was fairly crisp. By cooking it on a rack in a 425°F oven for the first 7 minutes then turn the broiler on to 550°F for the next 5 to 7 minutes the top was nicely browned. If you wanted to go full oowee goowee cheese this will work. It is good there are more crusts in the freezer.
It is not brick oven pizza but it is done in about 20 minutes. The chick pea crust is a bit tender where the pizza was wettest/sauced. The olive oil only side was fairly crisp. By cooking it on a rack in a 425°F oven for the first 7 minutes then turn the broiler on to 550°F for the next 5 to 7 minutes the top was nicely browned. If you wanted to go full oowee goowee cheese this will work. It is good there are more crusts in the freezer.
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