Vegan Diaries – Chickpea Flour Pizza

I don’t have a gluten allergy, however, there’s no reason not to watch the carb intake. Eating less meat has lured me closer to bread, not a good thing. Over the past few months I’ve played with chickpea flour. Success was spotty. I was trying to use it like flour- that was a big mistake.

That other O, you know the one, who has her own channel and magazine featured chickpea flour in her magazine.

Lightbulb!

I raced to my pantry elated! Of course I had to play with the recipe.

I came up with a ‘pizza’ that is more of a pancake that is crisped in the oven. Use whatever toppings appeal to you. What’s in my fridge and pantry is what appealed to me. Instead of sauce- I used coriander chutney. Pesto could be easily used, as well as any puree.

 

 

I like to think of pizzas as the stews of the oven- you find what you have and mix it together.

 

 

Ingredients

 

 

Batter/Dough

 

  • 1 c. chickpea flour
  • 1 c. warm water
  • 1 tsp olive oil
  • dried or fresh oregano, cilantro, black pepper
  • 1 tsp cumin

 

Toppings

 

  • I sautéd onions, mushrooms and fresh garlic in balsamic vinegar and a little olive oil.
  • Coriander chutney
  • Vegan Feta cheese (or regular- no judgement)
  • Grated apple (whatever is local)

 

Preparation:

 

Pre-heat oven to 475°.

 

  • Prepare batter- combine all ingredients until well mixed. Stir out any lumps.
  • Spray a non-stick pan and pour in batter until it almost covers the bottom
  • Cook for 3-5 minutes flipping after bubbles appear
  • Transfer pancake to a cookie sheet or pizza stone
  • Arrange toppings
  • Bake for 5-8 minutes

Drizzle with balsamic vinegar and serve immediately!

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3 thoughts on “Vegan Diaries – Chickpea Flour Pizza

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