Gluten-Free People, Come Hither!

Originally discovered on epicurious.com by my older and wiser sister, this recipe is a best kept secret for those who go about their daily lives sans gluten. Chickpea flour (which is very easy to find in most grocery stores), has incredible flavor and becomes a crispy, chewy crust for pizza or flatbread when mixed with nothing more than sea salt and water. My sister made some for me when I visited, topping them with parmesan, garlic, kalamata olives, and shallots. Last night I tried my hand at it, using fresh mozzarella, garden marinara sauce, beet greens, pesto and sweet onion. Delicious!

Though my sister is a bit more practiced at getting the crust just right, I got the hang of it by the second and third pizza. I think this may be a new fallback recipe for my household. Thanks Becky!

Chickpea Crust for Pizza or Flatbread:

*1 2/3 cup chickpea flour

*1/2 tsp sea salt

* 2 cups water

*olive oil for pan

In a medium bowl, mix flour and salt with 1 cup water. Whisk well until smooth. Add remaining water and any herbs you like. Allow to sit for 15 minutes.

Heat oven to broil. On stove top, place a cast iron skillet over medium heat. Coat with olive oil. Pour about a 1/2 cup of batter into pan, adding more to cover surface evenly. Allow to cook until top is dry, about 5 minutes. Add toppings, making sure they are not too wet (go light on sauce if using it). Place under broiler until top is crisp and edges of crust are brown. Remove from heat, loosen with a fork on all sides and slide onto a cutting board. Slice and serve hot while repeating with remaining batter.

Try an assortment of toppings and enjoy!