Chickpea Pizza
From otterpond 15 years agoIngredients
- 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
People Who Like This Dish 2
- reviews Anycity, Anystate
- juels Clayton, NC
- chacha New York, NY
- lunasea Orlando, FL
- angelinaw St Louis, MO
- otterpond Windermere, FL
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The Rating
Reviewed by 5 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 ...more
lunasea 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
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