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Ingredients
| chickpea flour: 2/3 cup |
| salt: 1/3 tsp |
| water: 1/2 cup |
| fresh rosemary: 1/2 tsp (finely chopped) |
| olive oil: 3 Tbl |
| red tomatoes (chopped): 2 Tbl |
| onions (chopped): 1 Tbl (finely chopped) |
| grated parmesan cheese: 3 Tbl |
| black pepper: 1/4 tsp |
Chickpea Flour Pizza
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- 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.