For the pizza batter
2/3 cup (93 g) chickpea (garbanzo bean) flour
1/4 cup (32 g) tapioca starch/flour
1 tablespoon dried herbs (I like a combination of oregano and basil)
Scant 1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3/4 cup (6 fluid ounces) lukewarm water
3 tablespoons (42 g) extra virgin olive oil
1/2 ounce Parmigiano-Reggiano cheese, grated or ground (See Recipe Notes)
Handful of grape or cherry tomatoes, sliced in half lengthwise
Shredded and/or shaved cheeses (I like a combination of shredded mozzarella cheese and shaved Parm) (See Recipe Notes)
Freshly ground black pepper
Dried oregano and/or basil
For the cheeses
If you’re dairy free, try replacing the cheese on top with your favorite dairy-free cheese. The cheese in the pizza batter/dough can also be replaced with a shredded dairy-free cheese, but you’ll probably have to reduce the water by about 2 tablespoons.
To make the pizza batter, in a small bowl or other mixing container, place the chickpea flour, tapioca starch/flour, herbs, salt, and pepper, and whisk to combine. Add the water and 1 tablespoon (14 g) of the olive oil, and whisk until smooth. Add the Parmigiano-Reggiano cheese and mix to combine.
Place a 10-inch cast iron or other heavy-bottom saucepan over medium-high heat, and add the remaining 2 tablespoons olive oil. Heat the oil until rippling. Pour in the batter and shake and spread it out into an even layer. Top with the sliced tomatoes (cut side up), shredded and/or shaved cheeses, pepper and herbs. Cover the pan and allow the pizza to cook until set in the center and browned on the underside (5 to 7 minutes).
Uncover the pan and place under your oven’s broiler. Cook until the top is browned and bubbling (about 3 minutes). Remove from the oven and transfer the pizza to a wire rack to cool for a moment, until the cheese sets. Transfer the pizza to a flat cutting surface, slice it into 6 pieces and serve warm.
Adapted heavily from Food & Wine.