Happy #NationalPizzaDay! If you LOVE pizza but are trying to eat a bit cleaner or have dietary restrictions, we’ve got you covered! Mia Russo Stern, who is the CEO of Brooklyn Culinary Arts, an online cooking school that specializes in healthy, supportive, gluten free, plant centric foods, is sharing an alternative way to celebrate!
Mia’s pizza solution? A gluten-free, grain-free pizza made with chick pea flour! Looks yummy, right?! Check out the recipe below and be sure to tag us in a photo of your creation!
FIG & PEACH FARINATA PIZZA
2 1/2 cups chickpea flour
2 1/2 cups water
1/4 teaspoon sea salt
3 tablespoons olive oil
2 tablespoon acv
1/2 teaspoon oregano
1/4 teaspoon garlic powder
(saute onions and you will add this to the raw batter)
1 1/2 tablespoons olive oil
1/2 onion diced small
You will need more olive oil for the baking sheet, and for dressing the salad
drizzle of olive oil (about 4 tablespoons)
2 tablespoons balsamic vinegar
salt and pepper
1/4 cup sun-dried tomatoes in oil, chopped
4 cups filed greens
1 cup quartered figs
1 or 2 fresh peaches sliced in segments
1 cup fresh mozzarella bocconcino
1 teaspoon pecorino ramono cheese (grated or make shavings with a vegetable peeler)
handful of fresh basil leaves
– Preheat oven to 400°, warm 17 x 11 baking sheet in the oven so it gets hot.
– Whisk together chick pea flour, water, salt, olive oil, oregano, garlic powder and apple cider vinegar. Set
aside. It will be a loose batter.
– Warm a sauté pan on the stove and add finely chopped onion salt pepper, sauté for about 1 minute, then add
– Add this to the batter.
– Remove the hot pan carefully form the oven and set down on heat safe surface. Drizzle about 3-4 tablespoons of
olive oil in the bottom of the sheet pan. Pour the batter into the hot pan carefully, tilting to move batter
to all corners.
– Cook for about 25-35 minutes. Remove from oven when golden brown.
Building the pizza:
– Drizzle the just baked, naked crust with beautiful extra virgin olive oil, season with course sea salt and
cracked black pepper.
– Layer on the greens, figs, peaches, mozzarella, sun-dried tomatoes, basil, and pecorino artfully.
– Drizzle the pizza with a little olive oil, and balsamic vinegar, a few shavings of pecorino romano, sea salt
– Return the pizza to the oven for about 5-7 minutes just until the mozzarella starts to melt slightly.
Recipe courtesy of Mia Russo Stern, Brooklyn Culinary Arts.