Pizza on chickpea dough

Votes: 4

Time: 2 hours 55 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 638, total fat 44 G., saturated fats 14 G., proteins 30 G., carbohydrates 31 G., fiber 6 G., cholesterol 57 mg, sodium 735 mg, sugar 7 G.

This gluten-free pizza is perfect for parties, as the crust can be made ahead of time and baked just before serving. Cut it into small pieces and serve as an appetizer. This pizza recipe uses the most popular toppings: mozzarella, Parmesan, tomatoes, and basil. But you can change the ingredients depending on what you have on hand. Salted olives, capers, or anchovies would be especially delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2 cups chickpea flour
6 tablespoons extra-virgin olive oil
1 teaspoon baking powder

Toppings

Extra-virgin olive oil, for greasing and drizzling the pizza
220 g fresh mozzarella, thinly sliced
0.5 tbsp. grated parmesan
3 large plum tomatoes, very thinly sliced
0.5 cup fresh basil leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chickpea flour, plum tomatoes, mozzarella cheese, Parmesan cheese, basil

Cooking the dish according to the recipe:

Cake:

In a medium bowl, combine the chickpea flour with 1.5 teaspoons of salt. Stir in 1.5 cups of water and 2 tablespoons of olive oil and knead until smooth. Cover and let sit at room temperature for 2 hours.
Preheat oven to 220°C (425°F) with a pizza stone or baking sheet on the bottom rack. Line 2 baking sheets with parchment paper.

Heat a large nonstick skillet over medium-high heat and add 2 tablespoons of olive oil. Stir the baking powder into the chickpea mixture and pour half the batter into the hot skillet, tossing to coat the bottom evenly. Cook until completely set, about 2 minutes. Transfer the skillet to a hot pizza stone and bake until the edges and top of the crust are golden brown and crisp, about 5 minutes.
Flip the cake in the pan and bake until crisp, another 3 minutes. Transfer the cake to a parchment-lined baking sheet. Make another cake using the remaining 2 tablespoons of olive oil and the remaining batter.
Toppings:

Lightly brush the crusts with olive oil. Sprinkle with mozzarella and Parmesan. Divide the tomatoes between the two crusts and season with salt and black pepper. Tear basil leaves and sprinkle them over the pizza. Bake on two baking sheets, rotating them halfway through, until the cheese is golden brown and bubbly, 10-12 minutes. Drizzle with olive oil and serve.