It's official. I have a new kitchen addiction: the chickpea pizza from The Ultimate Uncheese Cookbook. I'm not sure why it's called a pizza because the recipe doesn't call for any toppings, but maybe I just don't know the definition for pizza. It's basically a flat-bread made from chickpea flour, water and spices.
I've been eating it several times a week for the last month or so. The only adjustment I've made is to cut the olive oil to 1/2 tsp. Usually, I cut it in the little points like the directions say and eat it with fresh cut vegetables and hummus. Or sometimes with salsa verde.
But tonight I decided it was test time. Could this flat bread hold up for a sandwich? It did!
Because I was seasoning the other items, I left the spices out of the chickpea pizza this time. For a moment I had the thought that I could have too much garlic. Yeah, what was I thinkin'?
Spread on a little guacamole (
1/4 ripe avocado, juice of 1/2 a small lime, about 1/2 tsp crushed garlic and salt to taste).Load on the stir-fried vegetables (Saute 1/2 small red onion in 1 tsp olive oil for about five minutes, add about 1 clove crushed garlic let saute another minute. Add 1/2 large zucchini and 1/4 yellow bell pepper. The oil will cook out pretty quickly so I added water by the tbsp to release the water from the zucchini. I used 2 tbsp of water, but if you want your vegetables softer you might need more. Cook until vegetables are the texture you want. I left mine a little crispy - mostly because I was hungry. Stir in cumin and pepper to taste).
FOLD (this is usually quite a feat w/gluten free flat breads) the bread over the vegetables and eat. The only messiness came from vegetables falling out because I had too many in there. The outside layer of the flatbread cracked a little, but overall it held up beautifully.
BTW, I've been counting "points" lately to help myself with portion control. This sandwich cooked w/the reduced olive oil as noted above, including guacamole, is 8 points. The chickpea pizza alone w/the reduced olive oil is 5 points. I don't know how long I'll do this. It may be just a jump start and it may be something that sticks around for a while. While I'm doing it, does anybody care about the point info, or should I just skip it?
3 comments:
I am new to this wonderful site and can't seem to find the recipe ! Please could you tell me where to find it (I know it is probably staring me in the face !)
I can't post it here because it's not mine to post. It's from The Ultimate Uncheese Cookbook. You may be able find it in a library or by doing a google book search. If not, post back and we'll figure a way to share it with you. I've only done a few recipes from the book, but most have been really good so I'd recommend buying it if you have any interest.
Oh...and thanks & welcome. Obviously, I've taken a long break from blogging, but I hope to get back at it before too long.
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