Chickpea Flour and Edamame 'Pizzatata'
Submitted by:Rachel Gargano
Though this recipe takes a bit longer than most of my other recipes, and takes more pans its well worth the effort, I promise! The pizza is part is made from chickpea flour and is more the consistency of a frittata without the eggs or polenta. Then its topped with roasted tomatoes and sauteed onions and edamame, with a sprinkle of Parmesan cheese. Like a chickpea flour pizza of sorts. Mm. Get on that.
Ingredients
- 1 pint cherry or grape tomatoes, halved
- 3 Tbsp olive oil, divided
- 2 tsp dried dill
- 1/2 tsp dried pepper, divided
- 3/4 cup chickpea (garbanzo bean) flour
- 1 cup water
- 1/2 tsp salt
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 cup shelled edamame
- 1/4 cup Parmesan cheese
Instructions
- Preheat oven to 450F
- Combine tomatoes, 1.5 tsp oil, 1 tsp dill, and tsp pepper in a small bowl, toss to coat.
- Arrange tomatoes in a single layer on a baking sheet (lined with aluminum foil for easy clean up!), and bake for 20 minutes, stirring once.
- Combine water, flour, 1 Tbsp olive oil, 1 tsp dill and tsp pepper in a large bowl. Whisk and let stand until tomatoes are done cooking.
- Place a 10-12 inch cast iron skillet in the oven to warm. Heat a large skillet over medium-high heat with 1.5 tsp olive oil. Add onions, garlic, and red pepper. Cook for about 8 minutes, or until onions are tender.
- Remove from heat and stir in edamame.
- Carefully remove cast-iron skillet with an ovenmit. Add 1 Tbsp oil (or spray with spray oil), swirl to coat. Stir batter once, then pour into the iron skillet.
- Cook on the stove top on medium-high heat for about 5 minutes, then transfer to the oven for 10 minutes.
- Top evenly with onion mixture and tomatoes, sprinkle evenly with cheese.
- Bake for an additional 12 minutes or until the center dough is set.
Macronutrients
| Serving size | Serves 4 |
| Carbohydrates | 27 |
| Proteins | 20 |
| Fats | 20 |
