Chickpea Pizza Food

CHICKPEA PIZZA

Steps:

• 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.
• 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.
• Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.
• Available at some specialty foods and natural foods stores and at Indian and Middle Eastern markets.

CHICKPEA FLOUR PIZZA CRUST RECIPE

Steps:

• Mix all the ingredients in a large mixing bowl. You'll end up with a very lumpy batter (not a stretchy dough, don't worry!).
• Cover and allow to rest overnight on the countertop. (Note: Best soaking practice is to leave out the salt and incorporate it the following day.) You should find that by the next day, the lumps have all worked themselves out, which is handy. If you find yourself short on time you can skip this step.
• When ready to make the pizzas, heat 1-2 cast iron skillets over medium heat for at least 5 minutes to get the cooking surface nice and hot.
• Prepare all your toppings for efficiency.
• Preheat your broiler to high (or low, see below).
• Add a little oil of your choice (I usually use refined coconut oil (use the code STEWARDSHIP for 10% off at that site!)).
• Pour a thin layer (about 2/3-1 cup) evenly into the skillet, tilting it if necessary or using the back of a ladle to spread out the batter to the edges. Thinner crusts are tastier and crispier, in my opinion, although harder to pick up with your hands.
• Cook 1-2 minutes until browned on the bottom - it will bubble on the top a lot like pancakes when it's ready to flip.
• Flip and cook 1-2 minutes more. For extra crispy crust, flip two more times to really brown it without burning.
• Remove the crust to a baking stone or cookie sheet. (You can get another one going in the skillet at this point.) If you have a lot of cast iron skillets or are making a smaller batch, you could certainly top and broil right in the skillet.
• Top with sauce, toppings and cheese of your choice.
• Broil 1-3 minutes on high to melt the cheese. (OR you can broil for about 5-7 minutes on low, which keeps the crust crusty and gives you a little more time to cycle the pizzas through and not burn your cheese because you're distracted by the other crusts. Your call!) I actually prefer 5 minutes on low and then 1 minute on high to really brown the cheese nicely.

CHICKPEA FLOUR PIZZA

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.

CANNED CHICKPEA PIZZA CRUST

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• Combine chickpeas, flour, garlic powder, Italian seasoning, onion powder, salt, egg and some pepper in a food processor until smooth. (The mixture will be creamy, like hummus.) Transfer to prepared baking sheet and spread into a 10-inch circle with a rubber spatula.
• Bake 15 minutes. Remove from oven and add desired toppings. Return to oven and bake an additional 10 minutes. Slice and serve.

THAI CHICKPEA PIZZA

Steps:

• Preheat oven to 500 degrees.
• Toss chickpeas with plum sauce and stir to coat. Let sit while you slice the onion and peppers.
• Spoon the chickpeas and plum sauce over the prepared crust spreading out as much as possible.
• Sprinkle red pepper flakes over the plum sauce to taste (remember, the peanut sauce adds heat as well!).
• Layer on the onion and peppers.
• Reduce oven to 450 degrees and bake for 12-13 minutes.
• Remove the pizza from the oven and drizzle peanut sauce over the pizza.
• Finish with green onions and cilantro.