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Cecina (Garbanzo pizza from Tuscany)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Paul Franson in Beyond Salads, Felafel or Hummus


List of Ingredients




1 cup garbanzo flour
1 1/2-cup water
3 tablespoons olive oil plus one tablespoon for the pan
1/2-teaspoon salt
freshly ground pepper
Garlic or herbs, optional



Recipe



This is a baked variation of socca. It is thicker, incorporates olive
oil for taste and moistness, and can include herbs or other
ingredients such as thyme, rosemary or sage. It's great with a
tablespoon of minced garlic mixed with the batter.

Oil heavy cast-iron skillet or other metal casserole dish. Don't use
glass or ceramic. Place in over preheated to 400 degrees until the oil
is very hot.

Mix other ingredients thoroughly to create a thick batter. Pour into
hot pan. It should be � to � inch thick. Immediately return to hot
oven. Cook until golden, approximately 20 to 30 minutes.

Drizzle with olive oil, cut into wedges and serve immediately as a
snack or appetizer.

Alternately, cut into small squares and fry or grill to make tasty
croutons for soups or salads.

In either this recipe or socca, corn or other gf flour can be used in
place of part of the garbanzo flour for a complete protein source and
different taste. Corn is especially delicious if it is tolerate in the
diet.

Serves four to six.