Yesterday, I had pizza envy.
Lately the hubby and kids have been making pizza on big flour tortillas.
They make a gorgeous thin and crispy pizza.
I had been making my own on brown rice tortillas with the similar results.
However, I did not have any in the freezer.
Is that fair?
Once you are craving thin and crispy pizza, not much else will fill that food void.
You can’t just make a tuna sandwich and be satisfied.
Well, I certainly can’t.
Then I remembered reading a post a while ago on David Lebovitz’s blog about socca bread.
At the time I thought that would be a great appetizer.
Perfect if friends just dropped by, I have chickpea flour in the pantry.
Not sure why, I never seem to use it.
So, why not make a pizza on it?
And so much better than a tuna sandwich.
- 1 cup chickpea flour
- 1 cup water
- 6 Tbs olive oil, divided
- 1/2 tsp salt
- Any dried herbs you want to add as well
- 3 Tbs pizza sauce
- 4 ounces fresh mozzarella cheese
- 6 oven dried plum tomatoes
- 1/4 cup pitted black olives
- 1/4 fresh arrugula
I purchased the oven dried plum tomatoes at my fancy grocery store where they have the olive station. You can easily substitute sun dried tomatoes.