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Chickpea flour and Edamame ‘Pizzatata’

by ADMIN on JUNE 13, 2012

In the middle of making this recipe, our oven broke.

Literally. I roasted the tomatoes and turned off the oven. When I went to turn it back on… it didn’t light. The burners worked. The broiler worked. But the oven? No dice.

So this recipe almost didn’t come to fruition. We almost ate just roasted tomatoes with sauteed onions and edamame. Um? No.

And goodness knows the wrath of a woman when she’s made to eat one thing when she really wanted another.

Anyone else out there know what I mean?

So back to this recipe. It takes a bit longer than most of my other recipes, a takes more pans – but it’s well worth the effort, I promise!

The ‘pizza’ part is made from chickpea flour and is more the consistency of a frittata without the eggs… or polenta. Then it’s topped with roasted tomatoes and sauteed onions and edamame, with a sprinkle of Parmesan cheese. Like a chickpea flour pizza of sorts.


Get on that.

Chickpea flour and Edamame 'Pizzatata'

Author: Adapted from Cooking Light Prep time: 40 mins Cook time: 30 mins Total time: 1 hour 10 mins Serves: 4


  • 1 pint cherry or grape tomatoes, halved

  • 3 Tbsp olive oil, divided

  • 2 tsp dried dill

  • ½ tsp dried pepper, divided

  • ¾ cup chickpea (garbanzo bean) flour

  • 1 cup water

  • ½ tsp salt

  • 2 onions, chopped

  • 3 garlic cloves, minced

  • 1 cup shelled edamame

  • ¼ cup Parmesan cheese


  1. Preheat oven to 450F

  2. Combine tomatoes, 1.5 tsp oil, 1 tsp dill, and ⅛ tsp pepper in a small bowl, toss to coat.

  3. Arrange tomatoes in a single layer on a baking sheet (lined with aluminum foil for easy clean up!), and bake for 20 minutes, stirring once.

  4. Combine water, flour, 1 Tbsp olive oil, 1 tsp dill and ⅛ tsp pepper in a large bowl. Whisk and let stand until tomatoes are done cooking.

  5. Place a 10-12 inch cast iron skillet in the oven to warm.

  6. Heat a large skillet over medium-high heat with 1.5 tsp olive oil. Add onions, garlic, and red pepper. Cook for about 8 minutes, or until onions are tender. Remove from heat and stir in edamame.

  7. Carefully remove cast-iron skillet with an ovenmit. Add 1 Tbsp oil (or spray with spray oil), swirl to coat. Stir batter once, then pour into the iron skillet.

  8. Cook on the stove top on medium-high heat for about 5 minutes, then transfer to the oven for 10 minutes. Top evenly with onion mixture and tomatoes, sprinkle evenly with cheese. Bake for an additional 12 minutes or until the center dough is set.



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