Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
La Cecina
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- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 395
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 786 mg
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 395
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 8 g
- Sugar
- 8 g
- Protein
- 17 g
- Cholesterol
- 0 mg
- Sodium
- 786 mg
Ingredients
Directions
- In a mixing bowl, mix together the chickpea flour and water, until all the lumps are gone and the consistency is even. Add 2 tablespoons of olive oil, the salt and black pepper, to taste, and mix thoroughly. Let the mixture rest for about an hour.
- Preheat the oven to 450 degrees F.
- Spread the remaining olive oil on a 14-inch pizza pan and pour the batter into the central part of the pan without shaking it. The pan should remain completely oiled with the batter floating on top.
- Bake for 35 minutes, or until golden brown.
