Chickpea PizzaFrom otterpond 8 years ago
- 1 cup chickpea flour shopping list
- salt shopping list
- 1 cup water shopping list
- 1/4 cup olive oil, divided shopping list
- 1 large tomato or 2 small, diced shopping list
- 1/4 cup thinly sliced green onions shopping list
- Freshly ground pepper shopping list
- 1/2 cup freshly grated Soymage parmesan cheese shopping list
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
The Cookotterpond Windermere, FL
The Rating5 people
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 ...morelunasea in Orlando loved it
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.chacha in New York loved it
This looks beautiful and sounds delicious! Even better with the basil infused oil!juels in Clayton loved it