Jeri’s Chickpea Flour Pizza

High fiber, high protein and low carb. This recipe is a super alternative to traditional pizza for diabetics and delicious enough to serve to company!

2/3 cup chickpea flour
1/3 tsp. salt
1 cup water
1 tsp. finely chopped dried rosemary
3 Tbsp. extra-virgin olive oil

2-3 cloves garlic finely chopped

4 or 5 kalamata olives finely chopped
1 Tbsp. finely chopped  onion
3 Tbsp. freshly grated Parmesan cheese

2 Tbsp chopped sun dried tomato (optional)

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. Whisk in the remaining water and rosemary. Let the batter stand for 30 minutes.
Preheat the broiler.

Heat 1 Tbls. of the olive oil in a 1o-inch nonstick skillet. Stir the batter, pour it into the skillet and drizzle the remaining 2 Tbls. 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, 3 to 5 minutes. Burst any large air bubbles with the tip of a knife. Turn over and cook for 2-4 minutes more.
Turn onto an oven safe baking sheet (may line with aluminum foil)

Sprinkle the tomato, onion, garlic and olives over the top, then place the skillet under the broiler and cook 1-2 minutes.

Sprinkle parmesan on top and return to broiler until the pizza is golden and crisp, 1 to 2 minutes. Slide the pizza onto a work surface, cut into wedges Serve hot

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