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Peter Bronski

Cinque Terre Farinata

(Rosemary, Shallot, Zucchini)

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Preparation info
  • Makes

    one 10 inch

    • Difficulty

      Easy

Appears in
No Gluten, No Problem Pizza: 75+ Recipes for Every Craving--From Thin Crust to Deep Dish, New York to Naples
No Gluten, No Problem Pizza

By Kelli Bronski and Peter Bronski

Published 2021

  • About

This is the flavor combo that launched our love affair with farinata. It’s great any time of year but especially in summer when young, fresh zucchini are in season.

Ingredients

  • 180 grams chickpea (garbanzo bean) flour
  • 472 grams warm water (110°F/45°C)

Method

  1. In a medium bowl, whisk together the chickpea flour and water and let sit uncovered at room temperature on the kitchen counter for at least 3 hours and up to 8 hours.
  2. Place a 10-inch (25 c

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