The Cecina or Chickpea cake is a type of pizza made with chickpea flour and water. It’s a traditional food from Livorno, where the best place to try this dish is at the little shop of Gagarin, just outside the central market. It is also very easy to make at home! Try it for yourself with this recipe.
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 mixturerest 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.
Notes
Variations: Try topping with black olives, fresh thyme, or pickled eggplants for extra flavor.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a few minutes before serving.To Prepare in Advance: The batter can be made ahead and refrigerated overnight, ready to bake the next day.