CHICKPEA CRUST PIZZA
This gluten-free crust is ideal for a party, since it can be prepared ahead, then baked and topped at the last minute. Cut into smaller pieces, it makes a great hors d'eouvre. Vary the toppings as you like -- salty, briny olives, capers or anchovies are especially good on this pizza.
Provided by Food Network Kitchen
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the crust: Whisk the chickpea flour and 1 1/2 teaspoons salt together in a medium bowl. Whisk in 1 1/2 cups water and 2 tablespoons olive oil until smooth. Cover and let stand at room temperature for 2 hours.
- Preheat the oven to 425 degrees F with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper. Heat a large nonstick skillet over medium-high heat and add 2 tablespoons olive oil. Whisk the baking powder into the chickpea mixture and pour half of the batter into the hot skillet, swirling to evenly coat the bottom. Cook until just set, about 2 minutes. Transfer the skillet to the hot pizza stone and bake until the edges and top are browned and crisp, about 5 minutes. Flip the crust in the skillet and bake until the top is browned and crisp, about 3 minutes more. Transfer the crust to a parchment-lined baking sheet. Make another crust with the remaining 2 tablespoons olive oil and the remaining batter.
- For the toppings: Brush the crusts lightly with olive oil. Arrange the mozzarella on top and sprinkle with Parmesan. Divide the tomatoes between the two crusts and sprinkle with salt and pepper. Roughly tear the basil leaves and scatter over the top. Bake on two sheet pans, switching the position halfway through, until the cheese is browned and bubbly, 10 to 12 minutes. Drizzle with some olive oil and serve.
CHICKPEA FLOUR PIZZA
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.
Provided by KelBel
Categories Vegetable
Time 50m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 432.6, Fat 44.9, SaturatedFat 8.2, Cholesterol 13.2, Sodium 1009.8, Carbohydrate 2.9, Fiber 0.6, Sugar 1.1, Protein 6.2
CHICKPEA PIZZA CRUST- GLUTEN FREE
Posted by request, this is a gluten free pizza crust made with spelt and chickpea flours, available in health food stores. You can add garlic, oregano, basil or parmesan cheese to dry ingredients, to make a flavored crust, and top with your favorite pizza toppings. Prep time includes rising time. Although spelt flour does have gluten in it, it is used in many gluten free recipes since people with wheat allergies can usually tolerate spelt flour.
Provided by manushag
Categories Free Of...
Time 1h35m
Yield 2 pizzas, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Dissolve yeast in warm water.
- Pour liquid into dry ingredients in Kitchenaid mixer and add olive oil.
- Mix until dough forms, knead in mixer 5 minutes.
- Remove from bowl and oil bowl.
- Replace dough and turn until dough is oiled.
- Cover and let rise until double.
- Preheat oven to 420 degrees.
- Form dough into 2 12 inch pizzas and place on stone or greased pizza pans.
- Top with your favorite toppings and bake at 420 for about 15 to 20 minutes.
Nutrition Facts : Calories 79.2, Fat 4.3, SaturatedFat 0.6, Sodium 299.8, Carbohydrate 7.3, Fiber 1.6, Sugar 1.2, Protein 3.2
CHICKPEA CRUST PIZZA
Steps:
- Preheat the oven to 425 degrees F.
- For the tomato sauce: In a large pot, heat the oil over medium-high heat. Add the garlic, carrots and onion and saute until the vegetables are soft, approximately 5 minutes. Season with salt and pepper. Add the tomato sauce and bring to a simmer. Cover and simmer on low heat until thick, about 20 minutes.
- For the crust: Meanwhile, in a bowl, whisk together the chickpea flour, garlic powder, salt and 2/3 cup water. In a 7 1/2-inch round nonstick pan, heat the olive oil over medium heat and pour the "dough" into the pan (about 1/8 inch thick). Cook the "dough" until the edges start to brown, approximately 3 minutes. Flip the crust over like a pancake and cook on the other side for another 3 minutes. Transfer the crust to a baking sheet.
- To finish the tomato sauce, put the sauce into a food processor and process until smooth.
- For the pizza topping: Brush the olive oil over the chickpea crust. Spread a thin layer of the tomato sauce over the crust, leaving a 1/2-inch border. Sprinkle on the grated provolone, covering the tomato sauce. Place the chicken sausage slices on top.
- Bake until the cheese is melted and bubbling, 10 to 15 minutes.
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5/5 (9)Total Time 27 minsCategory Main CourseCalories 88 per serving
- Preheat the oven to 450 degrees F and place a cast iron pan in the oven for 10 minutes while it preheats. This is one of the secrets to the super crispy crust.
- While the pan is heating up, add the chickpea flour to a medium-size mixing bowl with a sprinkle of salt and pepper and whisk. Continue whisking the flour while you slowly pour in 1 cup of warm water. Let the batter sit on the counter for a few minutes to thicken up a bit.
- Once the pan is ready, brush it with 1-2 tablespoons of olive oil. Enough to coat the bottom of the pan. Be careful, the pan gets very hot! Add the other 1 tablespoon of olive oil to the chickpea flour and whisk lightly.
- Pour the chickpea batter evenly into the cast iron pan. Listen to the sizzle. Place the pan back into the oven and bake for 12-15 minutes. Until the edges start to get nice and golden brown and crispy.
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CHICKPEA FLOUR PIZZA WITH TOMATO AND PARMESAN - FOOD …
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- 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 3/4 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-inch 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.
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- Preheat the oven to 450ºF, and place a 10-inch skillet inside the oven as it preheats. To prepare the Socca, combine the chickpea flour, water, olive oil, and salt in a large bowl. Use a whisk to stir it together, breaking up any clumps, and set it aside to let it rest while you slice the vegetables.
- Line a large baking sheet with parchment paper. Slice the zucchini, tomatoes, and red onion into thin slices (about 1/4-inch thick) and arrange them in a single layer on the prepared pan.
- Use oven mitts to remove the cast iron skillet from the hot oven, and add 1/2 tablespoon of olive oil into the pan. Swirl it around to grease the pan well, then pour the Socca batter in. Place the pan on the top shelf of your oven, and place the pan of roasted vegetables on the bottom shelf. Bake both at the same time, for 20 to 25 minutes, or until the socca looks golden around the edges, and the veggies look tender.
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- Mix all your ingredients together, and let the mixture set room temperature for at least 3-4 hours.
- Preheat oven to 250°C. Using a spoon create 4 thin and small “pizzas” on a baking tray out of your dough. Bake it for about 15 minutes. Take it out, add your sauce, add your toppings, and bake for an other 3-5 minutes. Enjoy!
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2.5/5 (2)Servings 8
- 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.
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- Heat a small pan sprayed with cooking spray over medium heat. In a small bowl, stir together garbanzo bean flour, water, garlic powder, salt and pepper until smooth.
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- Add the olive oil and milk to the flour mixture, and using a spoon, stir to combine. the dough will be crumbly at this point.
- Add one tablespoon of the water at a time, using the spoon to combine until a dough forms. the dough will stick to the spoon, but that's okay. you'll know the dough is ready when using a clean finger, you press the dough and it doesn't stick to your finger. using the spoon, gather up the dough and using clean hands, mold the dough together in your hands, kneading and folding it together, and roll it into a ball.* place the dough into a clean bowl and cover with a damp paper towel, let rest for about 10 minutes. *the dough should not stick to your hands, if it's too sticky, add a little extra flour at a time until you can handle the dough with clean hands.
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5/5 (1)Published 2021-10-06Category Recipe Roundup
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- 4-Ingredient Chickpea Flour Tortillas. I know that gluten-free people can have corn tortillas with their tacos, and they’re readily available all over.
- Crispy Vegetable Pakoras. As mentioned above, chickpea flour, or gram flour, is often used in Indian cuisine. Gram flour is made using brown chickpeas, giving it a darker hue, but the taste is quite similar.
- Socca Recipe. Socca are popular chickpea pancakes found all over France and Italy. They’re golden and crisp around the edges, and the middle is wonderfully moist and tender.
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