In a part of Italy, you will find pizza made on the stove-top. It is leavened with baking powder and not yeast. I’ve been doing this for years now with crust I make from semolina flour. Sometimes I alter it and add millet flour. Lately, garbanzo bean, or “chick pea” flour is my flour of choice for it’s nutritional content. Unlike the crust I just described, for this crust you will need yeast. There is no “need” to “knead” the dough though, basically because it’s not dough, it is batter; sorta like pancake batter only a little thicker.
Another little Italy story is that of panelle, a chick pea fritter. you can find some good recipes for this online. I viewed one provided by Mario Batali. Although the fritters look delicious, I do not usually “fry” anything is large amounts of hot oil.
This chick pea crust idea was born out of a combination of ideas: the old crust recipe I have used for years for stove-top pizza, and fried panelle.
This crust is barely fried and is quite healthy. I recommend sticking to the avacado oil suggestion as it is a great heat-tolerant oil.
The batter-like dough will continue to puff up. It actually looks pretty cool.
Ladle it out of the bowl onto you griddle. Below is what it looks like cooked:
Add the sauce and cheese. cover and cook. Do this process 4 times. You end up with four 8-inch pizzas
Garbanzo Bean Pizza
- 2-1/4 cups chick pea flour
- 3/4 cup whole wheat pastry flour (or gluten-free flour mix with xanthan gum added; 1 teaspoon to one cup flour mix)*
- 1 teaspoon sea salt
- 2 packets yeast (4-1/2 teaspoons
- 1-3/4 cups hot water (105-115 degrees F)
- 2 teaspoons avocado oil plus 2-3 tablespoons for cooking
- 2 teaspoons agave nectar or honey
- Organic mozzarella
- Organic raw cheddar
- Sliced or chopped veggies of your choice
- Homemade or organic pasta or pizza sauce
- Dried oregano
- Whisk flours and salt in a large bowl.
- In another bowl or measuring glass, pour the hot water and add the yeast, oil and agave nectar. Let sit for 2 minutes for yeast to dissolve. Stir to mix.
- Add the yeast mix to the flour. Stir until well mixed.
- Heat a 9-inch skillet over medium heat. Coat with nonstick spray.
- Once pan is ready (a few drops of water will sizzle), add a few drops of oil.
- Using a soup ladle, transfer two ladle-fulls of batter to the pan. Use a silicone spatula to spread mixture all around the pan. Cover. Cook until set about 6- 7 minutes, but watch it as stove top temps vary!
- Add your sauce, cheese, oregano and chopped veggies of your choice.Cover and cook a couple of minutes more.. Cheese should be melted.
- Transfer pizza to a serving plate. If your pan was the same size as mine, a dinner plate is the perfect size to transfer to.
Note: your batter will keep rising as you work. This is okay!
*As of this post, I have not tried making this with the gluten-free flour option. Let me know if you try it. I will change post upon trying it.