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Nutrition Facts
Serving Size 1 (327g) Recipe makes 1 servings The following items or measurements are not included below: garbanzo flour
Calories 432
Calories from Fat 403		(93%)
Amount Per Serving		%DV
	Total Fat 44.9g	69%
	Saturated Fat 8.2g	41%
	Monounsaturated Fat 30.8g
	Polyunsaturated Fat 4.5g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 1011mg		42%
Potassium 96mg		2%
Total Carbohydrate 2.9g		0%
	Dietary Fiber 0.6g	2%
	Sugars 1.2g
Protein 6.1g		12%
detailed view... how is this calculated?

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Chickpea Flour Pizza

Recipe #160236 | 50 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: KelBel
Mar 16, 2006

Source: Food and Wine Magazine archive by Madhur Jaffrey NOTE: After two reviews regarding the size of this, I have changed this to serving one.

SERVES 1 (change servings and units)

Ingredients

2/3 cup garbanzo flour
1/3 teaspoon salt
1 cup water
1/2 teaspoon rosemary, finely chopped
3 tablespoons extra-virgin olive oil
2 tablespoons chopped tomatoes
1 tablespoon onion, finely chopped
3 tablespoons parmesan cheese, grated
1/4 teaspoon black pepper

Directions

1
Preheat the broiler.
2
Sift the chickpea flour with the salt into a medium bowl.
3
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.
4
Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet.
5
Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
6
Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
7
Burst any large air bubbles with the tip of a knife.
8
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.
9
Slide the pizza onto a work surface, cut into wedges and serve hot.

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Browse similar recipes by category

Course > Main Dish > Pizza
Main Ingredient > Vegetables > Tomatoes
Cuisine > Asian > Southern > Indian
Preparation > Time to Make > < 60 mins
Preparation > Simple
Preparation > Number of Servings > For 1 or 2
Dietary > Vegetarian

Featured Reviews for This Recipe

From: nodairyfairy

On Feb 20, 2009

Last night I ate pizza for the first time in about 4 years thanks to this recipe! I have a variety of food allergies/intolerances and I thought this was an excellent gluten-free dough alternative. I also can't eat dairy, so I used soya 'Sheese'. We added lots of veggie topping to it too. I also added an egg to the batter as I was worried that it wouldn't stay together without. Next time though, I want to try and make it a bit crisper. Any ideas??

0 people found this review helpful

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From: fluffernutter

On Aug 19, 2008

This was good, although I baked it rather than did it on the stovetop. We also made a real pizza from it, with pizza sauce and cheese and everything. A great-tasting alternative to pizza dough. Thanks!

0 people found this review helpful

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From: evelyn/athens

On Nov 21, 2006

I am a huge Madhur Jaffrey fan, but this recipe has managed to escape my attention - until now! I loved this. The crust is not like a pizza crust, more like a kind of fry-bread - good chew, but not as 'hard' as a regular yeast crust. The toppings were delish, and I am more than a little ashamed to admit to eating the whole thing by myself.

4 people found this review helpful

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From: Chef Dinosaur

On Apr 18, 2008

Wow, awesome! The dough was easy to make (even if we read the recipe wrong and didn't add enough water the first round) and it seems pretty hard to screw up when it comes to cooking/baking. The given toppings give a very mediterranean feel, simple but very tasty, but it seems like anything could go with it. I wouldn't say this serves four - more like one. Either way it's great.