Truthfully, this farinata had more piled upon it than zucchini and eggplant, but the title can only be so long. Since I’ve started making farinata (chickpea flour flatbread) I’ve wanted to build something like a roasted veggie pizza on one, and when I finally did, it was as great as I had hoped.
I wanted to maximize the nutrition and fresh flavors from the vegetables, olive oil, and garlic, without a heavy load of refined carbs (in the crust) or excessive saturated fat from piles of cheese. Since farinata is made from only chickpea flour, it makes a great high fiber, high protein crust, with no flour. I recommend piling on the vegetables and using just a light dusting of cheese to keep it flavorful, but heart-healthy. Since my cast iron pan wasn’t big enough to make the large thin pie I desired, I used a regular aluminum pizza pan. The farinata does not come out as crispy, but it was still delicious. I enjoyed leftovers the next day for an enviable lunch – and after running the nutrition analysis, even moreso. It’s hard to believe you can have 2 slices of gourmet pizza flavor for fewer calories than a single pizzeria slice! I can’t wait to make this again.
For the Farinata:1 1/4 cups chickpea flour 1 1/4 cups water 1/4 teaspoon salt 1 tablespoon extra virgin olive oil (1/2 tablespoon extra virgin olive oil for greasing pan)
For Toppings:1 small eggplant 1/2 zucchini 2 mushrooms 1/4 red onion olive oil spray 1/4 tsp salt 2 cloves garlic 1 roasted red pepper, from jar 2 tablespoons grated parmesan cheese (optional: crushed red pepper)
In a large bowl, whisk together all the chickpea flour, water, salt, and 1 tablespoon oil until there are no lumps. Preheat the oven to 450 degrees F and allow the batter rest for about 30 minutes while you prepare the toppings.
Thinly slice the eggplant, zucchini, mushrooms, and onion. Lightly coat a large pan with olive oil spray, and cook the vegetables in batches until soft, sprinkling sparingly with salt. As they are done, remove the vegetables to a plate or bowl, and add more spray as needed. Mince the garlic and cook it for 4 minutes or until softened but not brown. Slice the roasted red pepper, but do not cook it.
Coat the pizza pan with the remaining 1/2 tablespoon olive oil, and pour in the farinata batter. Bake in preheated oven for 20 minutes. Remove the farinata from the oven, and (being careful not to burn yourself) top with garlic, cooked vegetables, and roasted red pepper. Sprinkle parmesan cheese over the top, and return farinata to oven for 5 minutes more.
Allow to cool before slicing into 8 pieces. Add crushed red pepper if desired.
Nutrition Facts per serving: 188 calories, 8 g total fat, 1 g saturated fat, 0 mg cholesterol, 366 mg sodium, 20 g carbohydrate, 5 g dietary fiber, 8 g protein