This chickpea flour (Gram flour) pizza is the result of my search into various culinary cultures. All those who, for any reason, stay away from wheat and other grains containing gluten may find it a blessing. However, it is not meant to be a mere gluten-free replacement for a traditional pizza on wheat crust. All the spices and herbs added to the dough and a slightly nutty flavor of chickpea flour work surprisingly well with goat's and sheep's cheeses, arugula and black olives - my favorite toppings.
This pizza is where Europe, Asia and Middle East meet to transcend their own traditions into a melting (literally) pot of your dinner dreams. —Dominika
herbs de provence
urfa biber (also known as isot pepper)
olive oil or grape seed oil
red bell pepper
Primo Sale (sheep milk cheese)
goat feta cheese
In This Recipe
In a mixing bowl, combine the chickpea flour and water and whisk. You're looking for the consistency of pancake batter. Add the herbs, asafoetida, Spanish saffron and isot pepper. Let it sit until creamy.
Heat a modest amount of oil in a cast iron skillet till it is almost sizzling.
Pour half of the batter into the pan.
Use a spatula to flip the crust over once you see bubbles/holes appear in the surface and the edge begins to go golden. Meanwhile get your toppings out.
Preheat your oven to 425-500F.
Chop the tomato and bell pepper into small pieces. Grate all the Primo Sale cheese.
Top the pizza with a thin layer of grated Primo Sale. Put the arugula, tomato, bell pepper and olives on top and scatter the grated cheese and little pieces of goat feta cheese over it.
Bake your pizza until the crust is browned and the cheese is golden. Toward the end of the cooking time you can sprinkle on a little more cheese.