2 cups of Chickpea Flour
3 cups Water
1 teaspoon Salt
½ teaspoon freshly ground Black Pepper
6 Tablespoons freshly grated Parmesan cheese
2 Tablespoons chopped fresh Basil
Additional Salt and Olive Oil for service
Pizza Cecina alla Lucchesa
Lightly grease a 12" non-stick pizza pan with olive oil.
In a medium saucepan, stir together the cold water, chickpea flour, salt and pepper. Bring to a boil over medium- high heat, stirring regularly to prevent lumps from forming. The mixture will gradually thicken. Cook the "dough" until it starts pulling away from the sides of the pan, and a wooden spoon can stand straight up in the middle without help, about 20 minutes.
Remove the pan from the heat and mix in the basil and grated cheese. Pour the mixture onto the prepared pan and spread in a thin even layer. Let the pizza cool to room temperature.
Adjust the oven rack to a lower shelf. Preheat the oven to 500 degrees.
Bake the pizza until it is brown and crisp, about 15-20 minutes. Sprinkle generously with salt and drizzle with your best olive oil. Cut the pizza into squares and serve warm.