Potato and Chickpea Pizza Crust Inspired by Cafe Gratitude Medical Medium Pizza

 
This recipe is not an exact replica but a simplified, inspired version using key ingredients from the Medical Medium Mediterranean Pizza at Café Gratitude. If you have the chance to try it while it’s on the menu, I highly recommend it—it’s packed with incredible flavor and freshness in every bite!

My version captures the essence of that pizza in a way that’s easy to recreate at home. This recipe makes two pizzas.

Makes 2 Pizzas

Ingredients

For the Crust 

• 1 cup sweet potatoes, peeled and diced
• 1 cup Yukon gold potatoes, peeled and diced
• 1 ½ cups chickpea flour
• ¼ cup potato starch
• 1 tsp baking powder

Toppings

• Sliced onions
• Sliced black olives (vinegar-free)
• Arugula

Pizza Sauce (Two Options)

Option 1. Fresh Tomato Pizza Sauce (Recommended) 

• 12 oz (340 g) cherry or grape tomatoes (about 2 cups)
• 4 garlic cloves, minced
• 1 tbsp honey
• 1 tsp dried basil
• 1 tsp dried oregano

Option 2 . Tomato Paste Pizza Sauce (Quick Option) 

• ⅓ cup tomato paste
• 1 ½ tbsp honey
• 1 tsp dried oregano
• 1 tsp dried basil

Hemp Seed Pesto

• 2 cups parsley
• 1 cup basil
• ¾ cup chickpeas
• 2 garlic cloves
• 3 tbsp lemon juice
• ¼ cup hemp seeds
• ½ cup water
• ½ tsp sea salt

Instructions

Step 1: Prepare the Crust

1. Fill a pot with 2 inches of water and heat over medium heat. Insert a steamer basket, add the potatoes, cover, and steam for 15–20 minutes or until fork-tender.
2. Preheat the oven to 400°F (200°C).
3. In a large mixing bowl, mash the steamed potatoes and sweet potatoes with a fork until smooth.
4. Add the chickpea flour, potato starch, and baking powder. Mix until well combined. Knead the dough with your hands to fully incorporate the flour.
5. Divide the dough into two portions to make two pizza crusts.
6. Place each portion between two sheets of parchment paper and roll out thinly with a rolling pin. Remove the top parchment paper and puncture the crust with a fork.
7. Transfer the crusts (with the bottom parchment paper) onto a baking sheet and bake for 15-20 minutes. If you have a smaller oven, opt for 15 minutes. 

Step 2: Make the Pizza Sauce

Option 1. Tomato Pizza Sauce 

1. Roughly chop the tomatoes.
2. Add all ingredients to a saucepan over medium heat. As the mixture heats, mash down the tomatoes with a masher.
3. After 10 minutes, reduce to a simmer and cook for another 10 minutes. Remove from heat.

Option 2. Tomato Paste Pizza Sauce

1. Mix all ingredients in a bowl until well combined.

Step 3: Make the Hempseed Pesto

1. Blend all ingredients in a blender until smooth.

Step 4: Assemble and Bake the Pizza

1. Remove the crusts from the oven. Spread the pizza sauce over each crust and add the sliced onions, black olives, and arugula.
2. Return to the oven and bake for another 5 minutes.
3. Remove from the oven and drizzle with hempseed pesto.
4. Slice into quarters and serve.

Notes: 

• Chickpea Flour:  If you’re using Bob’s Red Mill, they offer both chickpea flour and a garbanzo fava flour blend. I’m using the chickpea flour. The garbanzo fava flour will work, but will not produce the same result. Chickpea flour is the best option.