Recently, I fell hard for chickpea flour.

In the haze of my schoolgirl crush, I'm not sure why I chose to top my darling pizza with a dairy-free vodka sauce, but I couldn't be happier with the decision. Its creaminess mimics that of the cheese and the inner doughy crust, making for a truly decadent experience. Traditional vodka sauce is plugged with heavy cream, but here I use pureed cashews to achieve the same effect.

Some of you might have noticed that despite making a dairy-free sauce, I still use cheese in this recipe. I don't use a lot of dairy, because even the properly-sourced kind can tend to cause inflammation, skin conditions and allergies when consumed in excess. So I found a dairy-free sauce plus a touch of fresh mozzarella to be a nice balance. And that's what my website is all about—having options and balance. You can take or leave any part of this recipe to concoct what works best for you.

The best part about this pizza is that you only need 1 or two slices to feel completely satisfied, because chickpea flour is so high in fiber and protein. We loved this recipe so much that I made approximately four pizzas in three days.

I know I'm biased, but don't be afraid to experiment with chickpea flour. Mine arrived in a jiffy from Amazon, and it's very affordable. It does lend itself to baking in a cast-iron skillet, but those can also be purchased for less than $40 and they will last a lifetime. So basically, you're out of excuses not to have this on your table tonight!!!