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Faina Gluten Free Flatbread
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| You will need a pizza stone for this. Equal parts chickpea (garbanzo bean) flour & water. | |
| 1 to 1-1/2 tbsp. | olive oil per cup of flour. |
| 1/2 tsp. | ground garlic or garlic powder per c. of flour. |
| Plenty of black pepper | |
| 1/8 c. | Parmesan cheese per cup flour. |
Whisk together flour, water, oil, garlic and pepper.
Set aside so flour can absorb some the water, 30-60 minutes. Should be consistency of thick cream.
Heat oven to 450 degrees with pizza stone in it.
Heat small amount of olive oil in bottom of appropriately sized pan. Remember, the smaller the pan the thicker the flatbread.
Add the cheese to the batter, mix well.
Pour slowly into hot pan. Brown one side then the other. Finish cooking on stone until brown and crisp at edges, firm in center.
Remove and cut into wedges if serving as appetizer.
Add pizza toppings and return to oven if using as a base. It is AWESOME as a quick and easy pizza crust!
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