Chickpea Flatbread

http://www.tamaraduker.com/2009/07/fun-with-chickpea-flour/

You can make these pizza crusts from scratch from chickpea flour, water and salt; they don’t require any yeast; they cook very fast; and they’re made in a non-stick frying pan, so when they’re done, they slide right out onto your serving plate.  They are very easy, very thin (almost like a crepe).  And pretty tasty too!

Modified recipe from:
http://www.foodandwine.com/recipes/chickpea-flour-pizza-with-tomato-and-parmesan

Chickpea Flatbread

1. 2/3 cup chickpea flour (see Notes)
2. 1/3 teaspoon salt
3. 1 cup water
4. 1/2 teaspoon finely chopped rosemary
5. 3 tablespoons extra-virgin olive oil
6. 1 tablespoon finely chopped onion
7. 1/4 teaspoon freshly ground pepper

1. Preheat the broiler. Sift the chickpea flour with the salt into a medium bowl. Slowly add 1/4 cup of the water, whisking constantly to form a paste. Beat with a wooden spoon until smooth. Whisk in the remaining 3/4 cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.
2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
3. Finish with your favourite toppings, in this case onion and ground pepper, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.