Pizza with chickpea flour

Pizza with chickpea flour

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Pizza with chickpea flour: recipe and tips to prepare a tasty pizza with chickpea flour, from properties to ingredients.

In the article dedicated to the uses and properties ofChickpea flourwe have introduced both uses in cosmetics and culinary uses. Among the applications in the kitchen it is impossible not to mention thePizza.

Therechickpea flourgives to thePizzaa large number of nutritional properties: it provides iron, phosphorus, calcium, vitamins of groups A, B, C and K. Chickpea flour is rich in saponins, organic substances that play a crucial role in lowering triglyceride and cholesterol levels in the blood. Being alegume flour, it does not contain gluten and therefore is suitable for those with celiac disease.

Therechickpea flouris obtained by grinding thedried chickpeas, and it is also possible to do it at home following the instructions in the articles:

  • How to make flour at home
  • How to make chickpea flour

Recipe of pizza with chickpea flour

It is possible to prepare the dough ofpizza with chickpea flourin several variants, the first provides for the exclusive use ofchickpea flour, the second sees the combination of chickpea flour with wheat flour and, as a third hypothesis, we leave it to your imagination: it is nice to prepare pizzas by experimenting with always new flour mixtures! It would be very interesting to see a pizza with chickpea flour, rye flour and Kamut flour. For the exclusive recipe with chickpea flour only, the ingredients are:

  • 500 grams of chickpea flour
  • 100 grams of refreshed natural yeast or a single cube of brewer's yeast
  • 1 tablespoon of extra virgin olive oil
  • 20 grams of salt
  • a teaspoon of honey
  • Water for the dough

Dissolve the brewer's yeast (or natural yeast) in warm water. Natural yeast will return cloudy water and will not be able to dissolve completely, fear not, this is normal! The brewer's yeast must be dissolved until the surface is frothy.

Place thechickpea flouron your work table by arranging it in a fountain. In the center of the flour, start pouring the extra virgin olive oil, the teaspoon of honey and finally the salt.

Gradually add the aqueous solution containing the yeast. Work the dough with one hand, increasing in strength as you add more water. The dough must be elastic and uniform, without lumps.

When you have obtained a homogeneous mixture, transfer it to a bowl and cover it with a slightly damp cloth. Store the bowl in a dry place at a temperature of about 26 degrees. Let the dough rise for about three hours.

When the dough has doubled its volume, you can lay it on a work surface and start rolling it out: thus begins the preparation of the truePizza!

Warning! To roll out the dough, do not use a rolling pin, rather help yourself with your fingers and if you really can't, divide the dough into smaller pieces to be baked individually, the pizza will gain in flavor.

To facilitate the whole operation, roll out the dough directly into the baking tray lined with greaseproof paper. Stuffed thePizzawith the ingredients you prefer.

For cooking, preheat the oven to 180 ° C and bake for about 30 minutes. Those with a convection oven can raise the temperature to 220 ° C and bake for just 15 minutes. Check the state of browning during cooking.

Focaccia with chickpea flour

After rising, to get a simplechickpea flour focaccia, it will be sufficient to roughly roll out the dough to the desired thickness and add a little rosemary, a drizzle of oil and a few grains of ground salt.

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