Farinata Genovese with Rosemary is a vegan and gluten-free pizza made with chickpea flour from the Liguria region of Italy. Light crisp and brimming with fragrant rosemary flavor. Farinata Genovese was something I first discovered when researching gluten-free eating options in Italy. D and I were meeting up with my parents in Milan back in late April and with my mom being gluten-free and all, I instantly got to work making sure I knew all of the gluten-free dishes the Italians had on their menus.
It didn’t take long until I came across this dish prevalent in the Liguria region of Italy, where we just so happened to be spending a few nights. Farinata Genovese is a simplified version of an Italian pizza, made with chickpea flour, olive oil and water. I love a good thin crust pizza but this one just so happens to also be naturally vegan and gluten-free. The ingredients are all mixed up together, made into a runny crepe like batter, sprinkled with fresh rosemary and baked in a hot cast iron pan.
The finished product is almost paper thin, ever so slightly crispy, and cut into pizza slices. The chickpea flour gives it a distinct taste, way more flavorful than a standard wheat flour but not too strong to be overwhelming. With fresh rosemary baked right into the crust it’s got that perfect aromatic fall flavor. Simple cooking at its finest.
So there we were the four of us, stuck in the rain, in Cinque Terre, quite possibly one of the most beautiful places in the world, slowly nibbling on some freshly baked slices of farinata genovese.
Ever the rain and the cold windy weather couldn’t ruin the beauty of the moment. Whether it was the architecture of these quintessential five villages or the flavorful thinly baked pastry pizza, I couldn’t tell, but I was happy.
So to relive those moments, sans being surrounded by beautiful Italian scenery, I decided it was time to make my own farinata genovese at home.
The cooking process is painfully simple, we’re talking one key ingredient, that being the chickpea flour and the rest you might very well have at home on a daily basis – water, salt, oil, lemon juice, and rosemary – well ok, you might need to run out to grab some fresh rosemary.
Mix it all up, let it sit for a couple hours or even overnight, and then bake the batter in a hot oven for 15-20 minutes. Dinner simply can’t get much simpler than that. And it is also both gluten-free and vegan.
Farinata genovese is a delicious regional Italian recipe that is surprisingly easy to recreate at home.
Farinata Genovese would be pefect served with Eggplant Ragout with Tomatoes and Chickpeas, Vegan Basil Pesto, and Spinach Palak Paneer. Or you could always make my Thin Crust Pizza with Sour Cream if you’re more in the mood for the real thing!
Let me know what you think of this recipe in the comments below!
How to make farinata Genovese
Farinata Genovese with Rosemary is a vegan and gluten-free pizza made with chickpea flour from the Liguria region of Italy. Light crisp and brimming with fragrant rosemary flavor.
- 1 cup chickpea flour
- 1 cup water
- 1 teaspoon sea salt
- 3 tablespoon extra virgin olive oil divided (plus more for oiling pan)
- 1 teaspoon fresh rosemary chopped
- squeeze of lemon juice
- In a bowl combine water, salt and two tablespoons olive oil. Sift chickpea flour into the bowl and whisk until smooth, making sure there are no clumps. Add rosemary and mix.
- Cover and let sit at room temperature for 2-4 hours. Add one tablespoon of the remaining olive oil and mix until smooth.
- Preheat oven to 475 degrees F and place large round cast iron pan into the oven.
- Once oven has preheated, lightly oil the pan and pour the farinata batter into the pan, evenly.
- Cook for 15-20 minutes or until cooked through and lightly browned on the bottom.
- Serve with a squeeze of lemon juice. Cut into pizza slices,
**For a more moist farinata add 3 tablespoons of extra virgin olive oil to the dough before it sets and an additional tablespoon of olive oil after it sets (optional)