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Pesto Farinata
- Makes
one 10 inch
- Difficulty
Easy
By Kelli Bronski and Peter Bronski
Published 2021
We think of farinata as pizza’s cousin. The crust is made from chickpea flour and naturally gluten-free. Farinata originated in Genoa, Italy, but its popularity has spread throughout Liguria and beyond. We first discovered great farinata on a 2013 trip to Italy’s Cinque Terre, and it’s been a part of our dinner menu ever since.
Ingredients
180 grams 472 grams
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
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