C – Going gluten-free can be challenging.
Some of the best foods are made using gluten. I know I am eating a lot healthier these days. But, sometimes I miss eating junk food. Pizza being one of them.
I was on a quest to making pizza dough gluten-free. Also I was on a quest to make it taste good.
This chickpea flour pancake dough is a French dish that is usually cut into small pieces and served as an appetizer, topped with crème fraiche and caviar.
But, many people have been using it as an alternative for a gluten-free pizza crust.
I think it’s amazing. It’s really easy to make. There is no yeast or rolling pins involved. It’s a pancake batter that is poured into a cast iron pan and baked until golden brown and crisp.
It took me a few tries to get it to the right consistency. I think it still needs a bit of work, since the entire crust isn’t fully crisp.
It’s nothing like the pizza crusts that we showed you in the other post this week. But, it’s still really good. I think the crust is a lot lighter than conventional pizza crust. Still really filling. You may have to eat this pizza with a knife and a fork. But, it still tastes like pizza.
| Pizza Week 2015: Gluten-free Chickpea-Flour Flatbread Pesto Pizza |
- 1 cup water
- 1 cup garbanzo bean flour
- 1½ tsp salt
- 1 garlic clove, minced
- ½ tsp smoked paprika
- 2 Tbsp Pesto
- ½ cup mozzarella cheese, shredded
- ¼ red onion, sliced thinly
- ¼ red bell peppers, sliced thinly
- 2 button mushrooms, sliced thinly
- Pinch of red chili flakes
- Parmesan cheese, grated
- Mix all the ingredients in a mixing bowl and set a side for 30 minutes to 2 hours to let the flour absorb the liquid.
- Set an oven rack six inches below your oven’s broiler. Preheat oven to 450 degrees.
- Set a cast iron skillet or other baking dish on the rack to warm for five minutes.
- Remove the skillet from the oven using oven mitts. Add a teaspoon or so of oil and swirl to coat the bottom of the pan.
- Whisk the chickpea batter quickly and then pour half into the hot skillet (or all if making a thicker pancake).
- Tilt the pan so the batter coats the entire surface of the pan.
- Bake for 15 minutes, if using the entire batch or half the time if using a half batch, until you see the top of the socca begin to blister and brown.
- If you find the top browning before the batter is fully set, move the skillet to a lower oven rack until done. The socca should be fairly flexible in the middle but crispy on the edges.
- Flip over and place in the the broiler for another five minutes.
- Remove the socca from the oven and top with pesto, mozzarella cheese, toppings of your choice.
- Top with Parmesan cheese.
- Place back into the broiler for about 5 to 10 minutes or until the cheese is nicely melted and golden brown.
- Serve.
- Enjoy!
Did it satisfy my pizza craving? Yes! Now, my husband requests it every week. It’s so good.
It’s a must try.
Adapted from: http://www.shutterbean.com/2015/gluten-free-greek-flatbread-pizza/