Recipe courtesy of David Rocco
La Cecina
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 395
- Total Fat
- 16
- Saturated Fat
- 2
- Carbohydrates
- 44
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 17
- Cholesterol
- 0
- Sodium
- 786
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 35 min
Ingredients
1 pound chickpea flour
6 1/3 cups cold water
5 tablespoons olive oil
1 tablespoon salt
Freshly ground black pepper
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.