I couldn’t be more excited to share this recipe with YU today—what a breakthrough. I feel like I have been working on a gluten-free pizza crust for years now—trying to find the right texture without processed flours, starches and xanthan gum. It is NOT easy. I am close though, but until then, you all can get your pizza fix with this gluten-free Tomato, Onion & Kale Pesto Farinata!
YU may be familiar with my recipes for other chickpea flatbreads (pumpkin or herbed) under the name “socca.” So, just to clarify, “socca” is what the French call chickpea flatbread, and “farinata” is what the Italians call it. No matter the title, it’s incredibly easy to prepare and tastes so rich and delicious, I encourage you to serve it to all the plant-based skeptics in your life.
Blender or food processor
9″-10″ glass pie dish
Large glass bowl
Dish towel or cheesecloth
Try to buy everything organic. Here’s why.
1/2 batch of Walnut & Kale Pesto
1/2 red onion
1/2 small tomato
1 cup chickpea flour*
1 cup pure water
1/4 tsp fine ground sea salt
Unrefined virgin coconut oil
Fresh cracked pepper (optional)
*you can sub garbanzo/fava flour if that’s all you can find.
Let’s get started.
In a glass bowl, whisk together chickpea flour and water. Cover with a clean dish towel and let it sit for at least 4 hours. I like to let it sit on the counter overnight (8-10 hours) because the batter starts to ferment a bit and lends a tasty “sourness” to the dough like my Injera recipe.
Using a mandoline, or a Chef’s knife, slice some onion very thinly. Using a knife, do the same with your tomato.
Whisk your batter again (after it sits for hours, you want to just mix it up again) and add 1/4 tsp sea salt.
Take a dollop of coconut oil and coat the entire inside of the pie pan—use your fingers, a silicone spatula or a paper towel. I always use fingers because you can rub the extra coconut oil into your skin—its great for you.
Preheat oven to 450°F.
If you haven’t already, prepare your pesto. Don’t forget to soak your walnuts the night before.
Take your greased pan and place it in the oven for 5 minutes to fire up and get really hot. After 5 minutes, remove and fill with batter immediately. It may sizzle a bit.
Reset oven temp to 350°F.
Using a spoon, place 3-4 large dollops of pesto into your batter…
Give it a swirl.
Layer with sliced onion…
… some tomato and maybe more onion. Top with fresh cracked pepper.
Bake for 25-30 minutes. Remove and allow to cool to a warm temperature.
Slice and serve!
Store in an airtight glass container in the fridge for up to one week. Reheat on a parchment-lined baking sheet in the oven until warm.
Tip: make sure that you let your farinata cool until the center “sets”—it may be a bit gooey enjoyed directly out of the oven. It will firm up though. I usually like it best on day two reheated in the oven.
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