Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/3 cups chickpea flour*
- 1/2 teaspoon (generous) salt
- 2 cups water, divided
- 1 teaspoon minced fresh rosemary
- Nonstick vegetable oil spray
- 6 tablespoons extra-virgin olive oil, divided
- 6 tablespoons finely grated Parmesan cheese, divided
- 1/2 teaspoon freshly ground black pepper, divided
Directions
Sift chickpea flour and salt into large bowl. Gradually add 2/3 cup water, whisking until smooth. Whisk in 1 1/3 cups water and rosemary. Let stand 30 minutes.
Preheat broiler. Spray large nonstick broiler proof skillet with nonstick spray. Add 1 tablespoon oil; heat over medium-high heat. Whisk batter. Pour half of batter into skillet; drizzle with 2 tablespoons oil. Cook until top is almost set, piercing bubbles with knife, about 4 minutes. Sprinkle with 3 tablespoons cheese and 1/4 teaspoon pepper.
Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.
Category:Chickpea Recipes
Category:Pizza Recipes
Category:Salt Recipes
Category:Water Recipes
Category:Rosemary Recipes
Category:Vegetable Oil Recipes
Category:Olive oil Recipes
Category:Parmesan cheese Recipes
Category:Cheese Recipes
Category:Black pepper Recipes