1. Preheat the broiler. 2. Sift the chickpea flour with the salt into a medium bowl. 3. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 1/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary. 4. Heat 1 tablespoon of the olive oil in a 12" nonstick ovenproof skillet. 5. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. 6. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. 7. Burst any large air bubbles with the tip of a knife. 8. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. 9. Slide the pizza onto a work surface, cut into wedges and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
