Grain Free Living

Italian "Socca" or Pizza made with chickpea/besan flour.  This recipe came from the Good Living section of the Sydney Morning Herald, Dec 6, 2005 (see original recipe here). I have made it many times since and it is incredibly easy and really delicious.  Really good vegetarian protein source.

Ingredients

1 cup chickpea flour

1 tsp salt

1 tsp, at least, ground black pepper

1 cup lukewarm water

3 to 5 tbsp olive oil

1/2 large onion, thinly sliced, optional

1 tbsp fresh rosemary leaves, optional

Method

· Preheat oven to 230C. Put a well-seasoned or non-stick 30cm pizza pan or cast-iron skillet in the oven.

· Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tbsp of the olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream.

· If using onion and rosemary, stir them into batter. Pour 2 tbsp oil into the heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set.

· Heat grill, and brush top of socca with 1 or 2 tbsp oil if it looks dry.

· Set socca 5-10cm below grill for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, or at least warm.

Variations

I usually cook this and serve is plain as a "Rosemary and Onion" Pizza with a big salad. Its a really nice vegetarian meal.