|Pudla Pizza is really good! My new favorite lunch.|
But since I really need to make a grocery run, my lunch today was dredged up from the bottom of the produce drawer and from an almost empty bag of garbanzo flour hiding in the freezer. I also had a bit of pizza sauce languishing in a jar and was lucky to have some vegan shreds hiding in the bologna drawer. So, I decided to try something new with my old pal.
|The chickpea crust is definitely sturdy enough to hold up a bunch of toppings, yet it's still moist.|
Makes a 7-8" pizza
There's no science to making good pudla, just a little formula that goes something like:
chickpea flour + leavener + seasoning/add ins + water + acid = a thick pourable batter.
I stirred onion, pickled jalapeno, red bell pepper and parsley into the pudla pizza pictured here, and topped it with sauce, shreds and extra red bell pepper and parsley.
What You Need:
♥ 1/2 cup plus 2 tablespoons chickpea/garbanzo flour (besan or gram flour will work too)
♥ 1/4 teaspoon ground turmeric
♥ 1/8 teaspoon baking soda
♥ pinch salt
♥ freshly ground pepper
♥ 1/2 cup water
♥ 1 tablespoon lemon or lime juice
♥ 2 tablespoons chopped fresh parsley, divided
♥ 1/3 cup chopped vegetables of your choice, divided
♥ 1 teaspoon evoo
♥ about 5-6 tablespoons of pizza sauce
♥ a small handful of vegan shreds
What You Do:
Preheat the oven to 425F and line a small baking sheet with parchment.
In a small bowl, put the flour, turmeric, baking soda, salt and a few grinds of pepper and whisk to combine.
Add in the water and lemon juice and whisk until smooth. Using a spoon, stir in half of your chopped vegetables and half the parsely.
Heat the oil in a medium non-stick skillet over medium high heat. Pour in the batter and shake the pan to even it out. Cook about 3 minutes, until the bottom is golden brown, and the top has begun to set along the sides and has formed bubbles in the center of the pancake.
Flip and cook two minutes longer. Transfer to the prepared baking sheet.
Spread the pizza sauce evenly on top of the pudla, top with the cheese shreds and remaining vegetables and herb.
Bake until the cheese melts, about 11-13 minutes. Cut into quarters and devour.
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