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Chickpea Flour Pizza

17/11/2023

Chickpea flour pizza is a very interesting and healthy variant of traditional Italian pizza. Moreover, being gluten-free, it is also suitable for those following a gluten-free diet. In Italy, a similar preparation is farinata or cecina, typical of Liguria and Tuscany. Here is the recipe for a pizza with a chickpea flour base:

Ingredients

  • 200 g chickpea flour
  • 600 ml water
  • Salt to taste
  • 2 tablespoons extra virgin olive oil
  • Ingredients of your choice for the topping (for example, tomato, mozzarella, basil, olives, etc.)

Preparation

  1. In a large bowl, sift the chickpea flour and gradually add the water, whisking to avoid lumps.
  2. Add a pinch of salt and the extra virgin olive oil to the mixture. Let the batter rest for about 3-4 hours at room temperature.
  3. After resting, stir the batter again and preheat the oven to 220 °C.
  4. Pour a drizzle of oil into a baking pan (preferably round to mimic the pizza shape) and heat the pan in the oven for a few minutes.
  5. Carefully remove the hot pan from the oven and pour in the batter to form an even layer about half a centimeter thick.
  6. Bake for about 20-30 minutes or until the base is golden and crispy at the edges.
  7. While the base is baking, prepare your topping ingredients. Dice the mozzarella and let it drain, thinly slice the tomato, and prepare the other vegetables of your choice.
  8. Once baked, remove the base from the oven and evenly distribute the tomato and other topping ingredients over the surface.
  9. Return the pizza to the oven and bake for another 10 minutes or until the toppings are hot and the mozzarella has melted.
  10. Remove the pizza from the oven, add a drizzle of raw oil and fresh basil if desired.

Curiosities

Farinata, or cecina, is a typical dish in Liguria and, with local variants, also in nearby Tuscany. In some areas, it is called “chickpea cake” and can be enjoyed on its own or used as a pizza base. Classic Ligurian farinata is typically baked in very hot ovens, in large copper pans called “testo,” which give it that particular flavor and crispiness that distinguishes it.

Remember that chickpea flour pizza will be different from traditional pizza; it will have a slightly softer texture and the flavor will naturally recall that of chickpeas. However, it is an excellent gluten-free alternative and particularly rich in protein and fiber.