Chickpea flour pizza with rosemary, tomato and Parmesan cheese from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World (page 40) by Madhur Jaffrey

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Notes about this recipe

  • stockholm28 on June 14, 2015

    I've made these pizzas at least half a dozen times. i always use a cast iron pan. I deviate slightly from the instructions. The instructions have you add the toppings before putting under the broiler. I now put the pan with just the chickpea flour crust under the broiler first for a couple of minutes. Once the crust has browned slightly, I take out of the oven, add the toppings, and return to the broiler for a couple minutes. This makes for a crust that is a little crispier.

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