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Ingredientes
- 1 c. chickpea flour (sold at Indian markets and health food stores) Salt to taste
- 1 c. water
- 1/4 c. extra virgin olive oil divided
- 1 lrg tomato - (or possibly 2 small) diced
- 1/4 c. thinly-sliced green onions Freshly-grnd black pepper to taste
- 1/2 c. freshly-grated Parmesan cheese
Direcciones
- Heat the broiler.
- Sift the chickpea flour with 1/2 tsp. of salt into a bowl. Slowly add in the water, whisking constantly to create a paste. Beat with a wire whisk till smooth. Let the batter stand, covered, at room temperature for 30 min.
- In a 10-inch nonstick, ovenproof skillet, heat 1 Tbsp. of the extra virgin olive oil over medium-high heat. Stir the batter and pour 1/2 the batter into the skillet, tipping and swirling it to proportionately coat the pan. Cook over medium-high heat till the bottom is golden brown and crisp and the top is almost set, 2 to 3 min. Burst any large air bubbles with the tip of a knife. Sprinkle 1/2 of the tomato and green onions along with pepper to taste on top.
- Place the pan under the broiler and cook till golden brown and crisp, about 2 to 3 min. Slide the pizza onto a work surface. Sprinkle with salt to taste and half the Parmesan cheese. Cut the pizza into wedges and serve warm. Repeat with the remaining batter.
- This recipe yields 2 pizzas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 8 servings | |
| Calories 108 | |
| Calories from Fat 66 | 61% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 146mg | 4% |
| Total Carbs 7.46g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.79g | 1% |
| Protein 2.76g | 4% |
