Chickpea Flour Pizza

Total Time
50mins
Prep
10 mins
Cook
40 mins

Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one.

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Ingredients

Nutrition

Directions

  1. Preheat the broiler.
  2. Sift the chickpea flour with the salt into a medium bowl.
  3. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
  4. Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
  5. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
  6. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
  7. Burst any large air bubbles with the tip of a knife.
  8. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
  9. Slide the pizza onto a work surface, cut into wedges and serve hot.