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Chickpea Flour, Fruit Topped Breakfast Pizza

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Fruit breakfast pizza is a chickpea socca with peach jam, fruit, and walnuts.

It’s quick to make. All you need to do is prepare the socca batter in the evening. And by prepare, I mean just mix chickpea flour with water. In the morning cook the socca on a dry pan for about ten minutes. And while socca is cooking, prepare quick jam and fruit.

It will take you 15 minutes tops from start to finish. And the result is really delicious.

This breakfast is fresh, socca is so great with fruit, quick peach jam is bringing the flavors together. Really good breakfast.

Further Food Nutritionist Commentary:

As an additional boost of protein, chickpea flour aka gram flour, cici flour, or garbanzo bean flour can be a great sub for regular wheat or white flour and if you're needing to avoid gluten. Each cup contains 356 calories, 21 g protein, 6 g total fat and 53 g of total carbohydrates and has fewer calories and carbs than whole wheat or all purpose white flour. In addition, it's a great source of folate, with seven times more folate than regular whole wheat flour and is a good source of iron, magnesium and potassium. Turmeric contains an agent that may stimulate digestion and limit gas and bloating, called curcumin. Additionally, it may help block the formation of plaque that's thought to lead to Alzheimer's disease and due to its antioxidant properties it may decrease inflammation.

By Nikki Nies, MS,RD, LD
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Chickpea Flour, Fruit Topped Breakfast Pizza

  • Prep Time:10 minutes + overnight
  • Cook Time:5 minutes
  • Servings: 2

Ingredients

SOCCA:
1 cup of chickpea flour
1 cup of water
a good pinch of salt
1 tablespoon of olive oil
PEACH JAM:
2 peaches
pinch of turmeric
½ teaspoon of cinnamon
½ teaspoon of psyllium husk
TO SERVE:
1 banana
1 peach
a handful of raspberries
few walnuts and goji berries

Instructions

SOCCA:

  1. In the evening mix chickpea flour with water. Keep in the fridge overnight.
  2. In the morning gently skim off the foam that formed on the top of the socca batter.
  3. Add a good pinch of salt and olive oil to the batter. Mix well.
  4. Heat good nonstick pan on medium heat. Pour in the batter.
  5. Cook for approx 5 min or until golden. Flip the socca and cook for another 3-4 minutes.

JAM:

  1. Wash and destone the peaches. Add to the blender with turmeric, cinnamon and psyllium husk. Blend until smooth.

TO SERVE:

  1. Cut banana and peaches into slices. Spread peach jam on the socca. Top with sliced bananas, peach, raspberries, crushed walnuts and goji berries.
SOCCA: In the evening mix chickpea flour with water. Keep in the fridge overnight. In the morning gently skim off the foam that formed on the top of the socca batter. Add a good pinch of salt and olive oil to the batter. Mix well. Heat good nonstick pan on medium heat. Pour in the batter. Cook for approx 5 min or until golden. Flip the socca and cook for another 3-4 minutes. JAM: Wash and destone the peaches. Add to the blender with turmeric, cinnamon and psyllium husk. Blend until smooth. TO SERVE: Cut banana and peaches into slices. Spread peach jam on the socca. Top with sliced bananas, peach, raspberries, crushed walnuts and goji berries.

Nutrition Information

Per Serving:  Calories: 402; Total Fat: 11 g; Saturated Fat: 1 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 66 mg; Potassium: 925 mg; Carbohydrate: 64 g;  Fiber: 10 g; Sugar: 25 g; Protein: 16 g

Nutrition Bonus:
Vitamin C: 32%; Vitamin A: 13%; Iron: 12%; Calcium: 8%;
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