Gluten-Free Chickpea Flour Pizza – a delicious recipe with dough, chickpea flour, water, herbs, asafoetida, biber. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
In a mixing bowl, combine the chickpea flour and water and whisk. You're looking for the consistency of pancake batter. Add the herbs, asafoetida, Spanish saffron and isot pepper. Let it sit until creamy.
2
Heat a modest amount of oil in a cast iron skillet till it is almost sizzling.
3
Pour half of the batter into the pan.
4
Use a spatula to flip the crust over once you see bubbles/holes appear in the surface and the edge begins to go golden. Meanwhile get your toppings out.
5
Preheat your oven to 425-500F.
6
Chop the tomato and bell pepper into small pieces. Grate all the Primo Sale cheese.
7
Top the pizza with a thin layer of grated Primo Sale. Put the arugula, tomato, bell pepper and olives on top and scatter the grated cheese and little pieces of goat feta cheese over it.
8
Bake your pizza until the crust is browned and the cheese is golden. Toward the end of the cooking time you can sprinkle on a little more cheese.
222
kcal
Calories
9
g
Fat
26
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: Pizza dough, 1 cup chickpea flour, water, herbs de provence, and more.
Yes, Gluten-Free Chickpea Flour Pizza falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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