Chickpea flour pizza (recipe)
| Chickpea flour pizza (recipe) | |
|---|---|
| Name | Chickpea flour pizza |
| Ingredients | Garbanzo flour • Salt • Water • Rosemary • Extra virgin olive oil • Chopped tomatoes • Onion • Parmesan cheese • Black pepper |
| Cooktime (in hours) | 0.666666667 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.833333334 |
| Keto friendliness | Keto friendly |
| Calories | 432.6 |
| Fat | 44.9 |
| Protein | 6.2 |
| Carbohydrate | 2.9 |
| Fiber | 0.6 |
| Net carbohydrates | 2.3 |
| Sugar | 1.1 |
| Saturated fat | 8.2 |
| Cholesterol (mg) | 13.2 |
| Sodium | 1009.8 |
| Servings | 1 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chickpea flour pizza (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Chickpea flour pizza (recipe) details
Chickpea flour pizza (recipe) image(external)
Recipe instructions
- Preheat the broiler.
- Sift the chickpea flour with the salt into a medium bowl.
- Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
- Heat 1 tablespoon of the olive oil in a 12\ nonstick ovenproof skillet.
- Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top.
- Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes.
- Burst any large air bubbles with the tip of a knife.
- Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes.
- Slide the pizza onto a work surface, cut into wedges and serve hot.
Food tags
Asian, Indian,, Easy
Chickpea flour pizza (recipe) details
Time:
Prep Time in Hours and Mins:50M
"
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Contributors: Prab R. Tumpati, MD
