I was listening to Everyday Food with Sandy Gluck on Martha Stewart Living Radio before my recent interview about veggie burgers, when Sandy described a chickpea flour pizza she had made out of chickpea flour, water, salt, oil, and some rosemary. She topped it with broccoli rabe and gouda cheese and and served it like a foccacia bread.
I was intrigued.
Well, YES you can! And it is quite delicious, too.
I topped mine with chopped artichoke hearts (packed in water and rinsed), a can of diced roasted green chiles, and shredded Monterey Jack goat cheese. It came out with a Florentine-type thin crispy crust irresistably topped by the classic combination of spicy-cheesey artichokes. Yum!
I used my 12″ diameter cast iron circular griddle to bake it, and the only thing I would do differently next time would be to increase the amount of batter by 1/3 or so, because it didn’t quite cover the entire pan and our family of 4 would have eaten more had there been more of it.
Chickpea Flour Pizza
Makes one 10-inch pizza
2/3 cup chickpea (garbanzo bean) flour
1 cup cold water
1 14-oz can artichoke hearts packed in water, chopped
1 4-oz can diced green chiles
6 oz. shredded cheese (cow, goat, rice, almond, soy, etc.)
3 tablespoons extra-virgin olive oil (or other preferred oil)
1. Preheat the oven to 500 degrees.
2. In a medium bowl, whisk together the chickpea flour and 3/4 teaspoon of salt. Gradually whisk in the water until smooth. Let stand 30 minutes at room temperature.
3. Meanwhile, in a large bowl, mix together the chopped artichoke hearts, undrained green chiles, and cheese.
4. Whisk 1 tablespoon of the oil into the chickpea mixture. Place a large cast iron skillet or griddle in the oven and let it heat up for 10 minutes. Coat the pan with 1-2 Tbsp. oil. Pour the chickpea mixture into the pan, top it with the cheese mixture. Place in the oven and cook until the bottom is crisp and the sides are golden, about 15 minutes.