Chickpea Flour Pizza

"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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photo by FreddieCrocker photo by FreddieCrocker
photo by FreddieCrocker
photo by loof751 photo by loof751
photo by Wineaux in Centrevi photo by Wineaux in Centrevi
photo by fluffernutter photo by fluffernutter
Ready In:
50mins
Ingredients:
9
Serves:
1
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ingredients

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directions

  • Preheat the broiler.
  • Sift the chickpea flour with the salt into a medium bowl.
  • 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.
  • Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
  • Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
  • Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
  • Burst any large air bubbles with the tip of a knife.
  • 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.
  • Slide the pizza onto a work surface, cut into wedges and serve hot.

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Reviews

  1. I was so pleased at how easy and delicious this crust recipe was to make. I made it with a Basil Pesto and Sauteed Mushrooms.
     
  2. This was super delicious! Reminded me of farinata, kind of like a flatbread. I used more toppings and half the oil (next time I will increase the salt by 50% too). The times were spot on for me and we did not have any trouble getting it out of our cast iron pan (loosened the edges first with a firm spatula). Yum yum!
     
  3. I really like this concept and wanted this to work, so much that I tried making it twice so far and am not yet ready to give up. At first I tried doubling the recipe given that the reviews agree that this is a good size for one serving...bad idea on so many levels - the doubled batter was thin and watery. I added more flour to try to achieve the right consistancy only to have the cooked dough come out too thick. I made another batch, as written, and it was okay. The cooking times need to be a bit longer than called for and I note that both tries stuck to the pan. All of that said, it is yummy and worth the effort to perfect.
     
  4. This is a really good gluten-free pizza crust recipe. I used pesto, tomatoes, red onions, and feta for the topping and it was delicious. Also, I increased the ingredients by 50% and made two 9" pies--the recipe as is would not be enough for 2 in my opinion.
     
  5. This is a great light and healthy pizza! I sliced my tomato and onion instead of chopping, otherwise made as directed. I don't care for onion so DH had it on his; I added a sprinkle of crushed red pepper flakes on mine. I've never used chickpea flour before and thought it made a nice crust that went well with the light toppings. I'll probably add sauteed mushrooms or red bell pepper next time as well. Thanks for posting this recipe! Made for the Best of 2010 Event (recommended by Mia in Germany)
     
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