Chickpea PizzaFrom otterpond 5 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 Orlando, FL
The Rating5 people
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!angelinaw in St Louis loved it
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!angelinaw in St Louis loved it
This looks beautiful and sounds delicious! Even better with the basil infused oil!juels in Clayton loved it