We love going to the market of Livorno, and one of the first reasons is to have a slice of Torta di Ceci. We usually go to our our favorite shop, where there are always locals lining up for a slice of torta. It’s a simple and flavorful dish made from just chickpea flour, water, olive oil, and salt. Crispy on the outside, soft and creamy on the inside, this naturally gluten-free street food has been a beloved staple for generations.
This dish has ancient origins, when chickpeas were a staple throughout the Mediterranean. Chickpea flour has long been used in Italian, French, and Middle Eastern cuisines, appearing in dishes like Socca in Nice and Farinata in Liguria. The Livorno version is traditionally served inside a crispy bread roll, a true comfort food that’s both humble and satisfying.
I love this recipe for its simplicity and you can easily make it at home. After mixing the batter, let it rest. The longer the better, I do a long overnight rest. Then bake it, and enjoy! You can top it with fresh cherry tomatoes, caramelized onions, or rosemary, or simply serve it as is, with a sprinkle of black pepper and a drizzle of extra virgin olive oil.
If you love traditional, rustic Italian food, this recipe is for you!
CHICKPEA FLOUR PIZZA
Equipment
- baking pan (25cm x 40 cm)
- Parchment paper
- knife and cutting board
Ingredients
For the chickpea pizza
- 200 g chickpea flour
- 600 g cold water
- 3 pinches salt
- 3 Tbs extra virgin olive oil
For topping
- 4-5 cherry tomatoes - quartered
- 1 spring onion - chopped
- Fresh rosemary - finely chopped
- Freshly ground black pepper
Instructions
Prepare the batter
- In a large bowl, whisk the chickpea flour with cold water, stirring continuously to avoid lumps. To make it easier, I use a food processor.
- When the water has been completely incorporated, add the extra virgin olive oil and salt. Stir well.
- Cover and let the mixture rest for at least 2 hours. The longer the better and I also do overnight rest.
- TIP: Resting the batter overnight)helps the flour fully absorb the water, creating a smoother, creamier texture when baked.
Bake the chickpea pizza
- Preheat the oven to 180° C / 360 °F. Line a baking pan (25cm x 40 cm) with parchment paper.
- Pour the batter into the pan, spreading it evenly, tilting the pan from one side to another.
- Bake for 30-40 minutes until crisp and golden on the surface yet still soft on the inside.
Serve
- Cut into squares and top with tomatoes, onions, rosemary and ground black pepper or ant other vegetables of your desire.
- Serve warm or at room temperature.