by Betsy Hicks
This recipe can be adapted much like a pizza as the topping potentials are endless. Although the recipe doesn’t yield the soft texture of pizza, it’s easy, fast, and satisfying.
- 3 cups chickpea flour – aka Garbanzo Bean Flour
- 1/2 teaspoon salt
- 2 1/3 cups water
- 2 tablespoons extra virgin olive oil
- 3 tablespoons fresh rosemary, chopped
- 3/4 cup pitted Greek olives
- Whisk the flour and salt together in a bowl. Add the water and olive oil and whisk until smooth. Cover and let the batter rest at room temperature for at least 2 hours but preferably overnight to get a fluffier texture.
- After 1 hour, place a rack in the center of the oven and preheat it to 500°F. If you have 14 ” cast iron pan, put it in the oven while it’s heating. After the oven has reached the desired temperature, add oil to the cast iron pan and then immediately pour in the batter and top with rosemary. (If you do not have cast iron, liberally oil a 14 ” deep-dish pizza pan, or two 9″ cake pans. Place the pans in the oven to preheat for 5 minutes. Carefully remove the pan(s) from the oven and pour in the batter. Sprinkle the rosemary over the top.)
- Bake for 6 minutes, then remove from the oven and sprinkle the olives over the top. Return to the oven for 6 to 8 minutes more, until the surface is a mottled brown. If the top doesn’t brown, turn the oven from bake to broil and watch carefully until you see some freckles appear.
- Remove from the oven, cool for 5 minutes, then cut into wedges to serve warm. The top and bottom should be crisp, and the center creamy and moist.
- Store, covered, in the refrigerator for up to a week. Reheat in a preheated 400°F oven for 10 minutes before serving.