Peter Bronski

Pesto Farinata

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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

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 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