This is a recipe for ceci farinate, a vegan and gluten-free “pizza” that uses chickpea flour, which can be found in –or special ordered through– many health food stores. It is wonderful as a stand-alone without toppings, or you can be as creative as you wish.
The mixed batter will be fairly liquid. This shows herbs mixed in with it
2 cups (260g) chickpea flour
3 cups (710ml) cold water
1 1/4 tsp (20g) salt
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1/2 cup (125ml) extra-virgin olive oil
Place chickpea flour in a large mixing bowl and slowly stir in the water, whisking constantly to prevent clumps. Batter will be fairly liquid. Add salt, stir, and let batter rest at room temperature, covered, for at least 4 hours. (Can be all day if you want.)
Heat oven to 425ºF. Skim away any foam that may have formed on the surface of the batter and stir batter well. Pour olive oil into a 17×13 inch rimmed baking sheet (ideally non-stick) and pour in batter. Gently spread batter with back of a wooden spoon to cover the pan and incorporate the oil. Batter should only be a thin layer, about 1/4 inch thick.
Tip pan back and forth to ensure olive oil coats the entire surface, including edges. It’s okay if it is not evenly distributed.
Add toppings or other spices, sprinkled over batter. Bake at 425ºF for 35-40 minutes or until golden brown. Let it rest a few minutes, then sprinkle on some pepper. Slice with a pizza cutter and serve warm.
Topping ideas:
- rosemary
- caramelized onions & thyme
- roasted garlic
- thyme
- onions, olives, tomatoes
- your favorite pizza stuff
For more flavor, blend seasonings into batter when it is first made. I like to grind the seasonings, but especially rosemary, in a mortar & pestle to dissipate flavor more.
This batch fresh from the oven. In addition to the garlic powder, tarragon and rosemary in the batter, thyme was sprinkled on top prior to baking. Click image to enlarge.
Tips: It helps if your oven is completely level. If this is not the case, place an oven-safe object under the pan to make it as level as possible. This will ensure the flatbread has even thickness.
Leftovers are best reheated on a dry skillet, as microwaving removes the crispiness.
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