Farinata Pizza topped with raw Asparagus salad

This is a gluten-free pizza crust recipe that uses minimal ingredients, comes together quickly and takes little time to cook! Farinata pizzas, or Socca pizzas, is a Genoese crust that uses chickpea flour. For my recipe I use a combo of chickpea flour, fresh blue corn meal (or swap for yellow if that’s what you have on hand or what you can find), and cassava flour. The blue corn really makes the crust more rustic and adds an added level of crunch that I prefer in a thin crust. I also use liquid from canned chickpeas, aka aquafaba, in replace of eggs which I highly recommend trying out (especially for the Vegans out there!)

I top my pizzas with what ingredients I have on hand— some tomato sauce, griddled sausage and tomatoes, caramelized onions, tomatoes, and fresh cheese. The key to this dish is to also top your pizzas with my raw asparagus salad. So. Delish.

Tell me what you think! Cheers~

Yield: 2

Author: Chef Meg

Print

Farinata Pizza

Prep time: 15 MCook time: 8 MTotal time: 23 M

Ingredients:

Farinata Pizzas

• 1/3 cup Chickpea flour
• 1/3 cup Blue corn flour
• 1/3 cup Cassava flour
• 1/2 cup (liquid from canned chickpeas)
• 1/3 Olive oil
• 1/4 cup Water
• Sea Salt
• marinara sauce
• griddled sausage
• fresh mozzarella
• griddled tomatoes
• caramelized onions
• olives

Raw Asparagus Salad

• 5 medium-large Asparagus stalks
• 2 tbsp. Pine nuts or any nuts
• 1/2 Lemon, juiced
• 2 tbsp. Olive oil
• 2 Garlic cloves, minced
• Few springs Fresh Thyme, chopped
• 2 tbsp. Parmesan reggiano
• Sea salt
• Black Pepper

Instructions:

1. To make the dough, combine your dry ingredients then add in your wet. If the dough feels too dry add a tablespoon more of water at a time. If the dough seems to wet, add in a combo of all three flours (a tablespoon of each at a time) until the dough comes together into a not too sticky ball. 
2. Split the dough in half and using parchment, sandwich between and spread thin using your hands. 
3. On a hot griddle, add a splash of olive oil then peel off the parchment onto the hot plate. Cook for approximately 2 minutes per side. 
4. Top your pizzas with your desired ingredients and pop in a 350 degree oven for 4-5 minutes to melt the cheese and heat your toppings. 
5. In the meantime, to make your raw asparagus salad, using a peeler, peel each asparagus lengthwise, then chop the leftover knub on the bias (on an angle) thinly with a nice. Toss your peeled/chopped asparagus with lemon juice, olive oil, salt and pepper, chopped fresh garlic, freshly chopped herbs, parmesan cheese, and toasted nuts. 

Did you make this recipe?

Tag @culinary_interlude on instagram and hashtag it #culinaryinterlude

Created using The Recipes Generator