Ingredients

How to make it

  • Heat the broiler.
  • Sift the chickpea flour with 1/2 teaspoon of salt into a bowl. Slowly add the water, whisking constantly to form a paste. Beat with a wire whisk until smooth. Let the batter stand, covered, at room temperature for 30 minutes.
  • In a 10-inch nonstick, ovenproof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Stir the batter and pour 1/2 the batter into the skillet, tipping and swirling it to evenly coat the pan. Cook over medium-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 1/2 of the tomato and green onions along with pepper to taste on top.
  • Place the pan under the broiler and cook until golden and crisp, about 2 to 3 minutes. Slide the pizza onto a work surface. Sprinkle with salt to taste and half the Soymage Parmesan cheese. Cut the pizza into wedges and serve hot.
  • Repeat with the remaining batter.
  • 2 pizzas. Each of 8 servings: 136 calories; 163 mg sodium; 0 mg cholesterol;10 grams fat; 2 grams saturated fat; 8 grams carbohydrates; 5 grams protein; 1.56 grams fiber.
  • Recipe author: Judy Zeidler
  • Los Angeles Times February 20, 2002

Reviews & Comments 10

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  • NPMarie 9 months ago
    And another to add to IMI!
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  • Good4U 9 months ago
    Reviewed in IMI by Angelinaw
    Chickpea Pizza By Otterpond
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  • chuckieb 3 years ago
    Very cool Laura-Thx!
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  • ambus 5 years ago
    Wow...I've never tried anything like that before.This sounds unique & delicious.Thanks for the terrific recipe.
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    " It was excellent "
    angelinaw ate it and said...
    Otterpond, I have made this several times and still continue to love it! I have made some variations to the recipe, which I will post in the "I made it " group. The pizza rocks and makes the perfect mid-week meal when paired with a salad!
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    " It was excellent "
    angelinaw ate it and said...
    This sounds really good. I am just learning about chickpea flour, and the more I learn the more I like it. I will definitely give this a try! Thanks and a definite High-Five!
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    " It was excellent "
    juels ate it and said...
    This looks beautiful and sounds delicious! Even better with the basil infused oil!
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    " It was excellent "
    chacha ate it and said...
    I am impressed. I think the use of chickpea flour is a definite plus and I really like the fact that there is no yeast. High 5 to you Otterpond for posting this recipe.
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    " It was excellent "
    lunasea ate it and said...
    This sounds really interesting and good. The chickpea flour is new to me and I'd love to learn more about it. I love baking artisan breads (and breads in general) - and I make my own pizza crusts...so it intrigues me. Thanks for the recipe - I'll be trying this out.

    I like your basil-infused olive oil and garlic adds. Nice variation. Thanks again...Vickie
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  • otterpond 5 years ago
    Made it for the first time this morning. It came out great and was gone in a flash! Excellent brunch for Playoff Sunday.
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