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Chickpea flour Pizza with Pesto Yum
Socca pizza made with chickpea flour. This no-yeast pizza needs just a few ingredients and is protein rich. Toppings can be customized to ones likes and dislikes.
Chickpea flour Pizza with Pesto
Course main course
Cuisine american
Prep Time
20 minutes

Cook Time
20 minutes
Passive Time 30 minutes
Servings
socca
Ingredients
For Chickpea Crust:
  • 1 cup Chickpea flour besan or
  • 1 cup water
  • 3 tbsps olive oil , divided
  • 1 ~ 2 cloves garlic , finely minced
  • salt To taste
For the Topping:
  • 1 ~ 2 tbsps pesto (store bought or homemade)
  • 1 onion Small , finely chopped
  • 1 tomato Medium , deseeded and chopped
  • 2 tbsps basil leaves, chopped
  • 1/2 cup cheese Grated (I used a Mexican blend, but mozzarella or any other melting cheese would work)
Course main course
Cuisine american
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
socca
Ingredients
For Chickpea Crust:
  • 1 cup Chickpea flour besan or
  • 1 cup water
  • 3 tbsps olive oil , divided
  • 1 ~ 2 cloves garlic , finely minced
  • salt To taste
For the Topping:
  • 1 ~ 2 tbsps pesto (store bought or homemade)
  • 1 onion Small , finely chopped
  • 1 tomato Medium , deseeded and chopped
  • 2 tbsps basil leaves, chopped
  • 1/2 cup cheese Grated (I used a Mexican blend, but mozzarella or any other melting cheese would work)
Chickpea flour Pizza with Pesto
Instructions
For Chickpea flour Crust:
  1. Combine chickpea flour, water, 2tbsp olive oil, salt and garlic in a bowl. Whisk well to make sure that there are no lumps. Cover and set aside for at least 30 minutes.
To make Socca Pizza:
  1. Turn on the broiler with the rack about 6~8″ from the top. Place a 10″ cast iron or oven-safe skillet in the oven to preheat.
  2. Once the oven is hot, remove the skillet out of the oven using mitts (be very careful as the skillet will be VERY HOT). Add 1tbsp olive oil and swirl the pan to evenly distribute it. Pour in the chickpea batter and return the skillet to the oven. Broil for 6~8 minutes or until the crust starts to pull away from the sides of the skillet and the edges start to brown.
  3. Remove the skillet from the oven. Turn off the broiler and turn on the oven to 450F.
  4. Spread the pesto on the crust and top it with chopped onion, tomato and grated cheese. Bake for another 6~8 minutes or until the cheese is melted and the crust is crisp. Remove from the oven and sprinkle the chopped basil on top. Let the pizza cool for a few minutes before slicing and serving.
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 66.

 

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