Cinque Terre Farinata

Name: Cinque Terre Farinata
Yield: Makes one 10-inch (25 cm) pie
Cuisine: United States
Ingredients: 180 grams chickpea (garbanzo bean) flour; 1 teaspoon salt; 472 grams warm water (110°F/45°C); 1 tablespoon chopped fresh rosemary; 1 shallot, thinly sliced; 1 small, slender zucchini, thinly sliced into coins; 5 tablespoons olive oil

(Rosemary, Shallot, Zucchini)

Preparation info

Makes
one 10 inch

Difficulty
Easy

Appears in

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)

Americas
United States
Pizza
Gluten-free
Vegan
Summer
California

Method

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.
Place a 10-inch (25 c