(originally published March 14, 2010, republished for Meatless Mondays)
Since today is about remembering (but not like the more important days of not forgetting), I thought it would be appropriate to talk about the fabled bag of chickpea flour today.
A few months ago, a colleague told me about a bag of chickpea flour she had in her pantry. Her daughter had bought it to prepare a dish – apparently it was a one-time thing. I gladly offered to take it off her hands.
About a month later, she announced that the flour had made it from the pantry to the hallway, and would eventually make it to work. A few weeks later, I suggested blocking the front door with the flour so she won't be able to leave home without picking it up.
Shortly after, the flour arrived.
The next question was "what to do with it?" It wasn't until then that it dawned on me that chickpea flour is gluten-free. I immediately thought of my brother and sister-in-law of Gluten Free Edmonton and cobbled together a recipe for a cast-iron pizza with tomatoes and onions that's fried and then broiled.
Chickpea-flour Pizza in Cast Iron
- 2/3 cup chickpea flour
- 1/3 tsp salt
- 1/4 cup water
- 3/4 cup water
- 1/2 tsp rosemary (finely chopped fresh or dried)
- 1 tbsp olive oil
- 1 tbsp olive oil
- 2 tbsp minced tomato
- 1 tbsp minced onion
- 3 tbsp mozzarella
- 1/4 tsp black pepper
- Sift the chickpea flour and salt together into a mixing bowl.
- Slowly add 1/4 cup water, whisking constantly unit it forms a smooth paste.
- Add the remaining water, whisk and let the batter stand for 30 minutes.
- Preheat broiler while batter is standing.
- Stir in rosemary when batter is ready.
- Heat 1 tbsp olive oil in a 12-inch cast-iron pan (or nonstick oven-proof skillet). Stir the batter and pour into the pan.
- Cook the pizza over medium heat until the bottom is golden and crisp and the top is almost set, (2 to 3 minutes). Break any large air bubbles with the tip of a knife and drizzle the remaining olive oil on top.
- Sprinkle the tomato, onion, cheese and pepper on the pizza and put the skillet under the broiler. Broil until the pizza is golden and crisp, (2 to 5 minutes).
- Slide the pizza onto a board, cut into wedges and serve hot.