A sampling from the Food Allergy Survival Guide, reprinted with the permission of Jo Stepaniak

"This unusual dish is a cross between a pizza and a high-protein flatbread.  It is simple to prepare and tastes amazing.  If you have chickpea flour on hand, it can be on the table in a jiffy.  Serve it with sliced tomatoes, a salad, or a vegetable dish."

• 1/2 cup chickpea flour
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crumbled between your fingers
• 1/4 teaspoon dried basil, crumbled between your fingers
• 1/4 teaspoon garlic powder
• Generous pinch of cayenne or pepper
• Pinch of turmeric
• 1/2 cup water
• 1 teaspoon extra-virgin olive oil

Combine the chickpea flour, salt, oregano, basil, garlic powder, cayenne, and turmeric in a medium bowl.  Gradually whisk in the water, beating well after each addition until completely smooth.  Generously oil a 10-inch skillet (nonstick will work best) or mist it well with nonstick cooking spray, and heat over medium-high heat.  Stir the batter and pour it into the pan, scraping all of it out with a rubber spatula.  Drizzle the olive oil over the top.  Cook until the top is set and the bottom is nicely browned, about 5-7 minutes.  Adjust the heat as necessary to prevent over-browning.  Carefully turn the dough over and cook the other side until well browned, about 5 minutes. Slide onto a round plate and slice into 8 wedges.  Serve hot.

Comments (2)

	1. 06-06-2008 07:06
	I am trying this for the first time today and it is absolutely amazing. http://www.havecakewilltravel.com Guest

celine

	2. 07-06-2008 06:56
	Thanks for this!! It seems very similar to faina (an Argentine flatbread pizza made of chickpea flour), which I adore but have trouble finding recipes for online. This version looks simple and tasty and I can't wait to try it. Guest

Kimberly

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