Chickpea Flour Pizza
I'm wild about pizza crusts that are delicious, yet don't feel like a big bready indulgence. This chickpea flour pizza recipe adapted from Madhur Jaffrey's World Vegetarian is remarkably easy. Can't wait to see what else I can cook up with chickpea flour (I found it at my bodega labeled garbanzo flour).
2/3 cup chickpea flour
1/3 teaspoon salt
3 tablespoons olive oil
Freshly ground black pepper
Sift chickpea flower and salt into bowl. Very slowly, stir in 1 cup water with wooden spoon, stopping while batter is still pastelike to beat out all lumps, then slowly adding rest of water. Set batter aside for 30 minutes.
Add 1 tablespoon oil to 12-inch nonstick frying pan over medium-high heat. When hot, stir batter from bottom and poor into pan. Pour 2 tablespoons oil over top of pizza, sprinkle lightly with pepper, and cook on stove top for about 4 minutes. Should large bubbles appear, you may burst them with the tip of a knife. When batter looks like it has set, place pan under broiler about 5 inches from source of heat for 4-5 minutes or until it is golden all over and has some browned patches. You may need to rotate pan to achieve evenness.
Top with desired toppings and return to oven for several minutes.