Chickpea Flour Pizza with Tomato and Parmesan

Quite pleased with the flavorful taste ~ I will broil a bit longer for added crispiness ~ add more of my favorite toppings and this will be a healthy, delicious dish served with a salad!

Taste was wonderful, although dough was a little undercooked (doughy). Not sure if it was due to the fact that I DID NOT use an iron skillet, but my "The Rock" skillet. I had to put it back on the stove, with a lid, at medium heat, for about 3 minutes. I think I'll try it again at medium heat, in my cast iron skillet, for a longer time than 2-3 minutes.

I was suspicious. This looked like a big floppy tortilla but then I threw on a bunch of my favorite toppings and whoa high protein lower carb crispy pizza happiness.

Thank you for this recipe. But let me understand. I need to whisk, then beat, then whisk again and finally stir? I am not sure if my English is good enough to follow this recipe.

Used cast iron skillet... needs longer time, maybe 7 minutes and at medium heat.

Wonderful texture and flavor. My iron skillet never looked so elegant. I mixed in fresh rosemary, fresh garlic, and sundried tomatoes into the batter and proceeded to fry it on the stove, then topped with vegan mozzarella and broiled it.