This chickpea flour pizza is 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.”
Special Diet Notes: Chickpea Flour Pizza
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
- ½ cup chickpea flour
- ¼ teaspoon salt
- ¼ teaspoon dried oregano, crumbled between your fingers
- ¼ teaspoon dried basil, crumbled between your fingers
- ¼ teaspoon garlic powder
- Generous pinch of cayenne or pepper
- Pinch of turmeric
- ½ 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.