Chickpea Pizza

From the kitchen of Carly

Crispy chickpea flour crust meets Mediterranean simplicity. This gluten-free pizza skips yeast and rising time, relying instead on a batter that cooks up golden and bubbling in minutes. Top with cheese and fresh rosemary for a savory, protein-packed dinner.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/3 cups chickpea flour*
  • 11/2 teaspoon (generous) salt
  • 12 cups water, divided
  • 11 teaspoon minced fresh rosemary
  • 1Nonstick vegetable oil spray
  • 16 tablespoons extra-virgin olive oil, divided
  • 16 tablespoons finely grated Parmesan cheese, divided
  • 11/2 teaspoon freshly ground black pepper
  • 1divided

Instructions

  1. Sift chickpea flour and salt into large bowl. Gradually add 2/3 cup water, whisking until smooth. Whisk in 1 1/3 cups water and rosemary. Let stand 30 minutes.

  2. Preheat broiler. Spray large nonstick broiler proof skillet with nonstick spray. Add 1 tablespoon oil; heat over medium-high heat. Whisk batter. Pour half of batter into skillet; drizzle with 2 tablespoons oil. Cook until top is almost set, piercing bubbles with knife, about 4 minutes. Sprinkle with 3 tablespoons cheese and 1/4 teaspoon pepper.

  3. Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.

  4. Available at some specialty foods and natural foods stores and at Indian and Middle Eastern markets.