Chickpea Flour Pizza
photo by FreddieCrocker
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
1
ingredients
- 2⁄3 cup garbanzo flour
- 1⁄3 teaspoon salt
- 1⁄2 cup water
- 1⁄2 teaspoon rosemary, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons chopped tomatoes
- 1 tablespoon onion, finely chopped
- 3 tablespoons parmesan cheese, grated
- 1⁄4 teaspoon black pepper
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
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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!
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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.
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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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RECIPE SUBMITTED BY
KelBel
United States