Farinata with Tomato, Mozzarella, and Pesto Drizzle

A chickpea flour crust is topped with tomatoes, mozzarella, and basil pesto in this easy, gluten-free, and vegetarian twist on the traditional Italian farinata.
Course Gluten-Free, Main Dish, Side Dish, Vegetarian
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Jessica Levinson


For the Farinata Crust:

  • 2 cups chickpea flour
  • 1 tablespoon minced rosemary or 1 teaspoon dried
  • 1 teaspoon Kosher salt
  • Freshly ground pepper to taste
  • 2 1/2 cups lukewarm water
  • 4 tablespoons olive oil divided

For the Pesto Drizzle:

  • 1 cup packed fresh basil
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon Kosher salt

For the Toppings:

  • 6 ounces part-skim mozzarella cheese sliced into rounds (from a log or ball)
  • 6-8 ounces sliced tomatoes I used a combo of beefsteak and cherry tomatoes; learn more about tomato varieties here


  1. In a large bowl, whisk together the chickpea flour, rosemary, salt, and pepper. Slowly whisk in the warm water until smooth and lump-free. Whisk in 2 tablespoons of olive oil and let batter stand for at least 30 minutes.
  2. While the chickpea mixture is resting, preheat the oven to 450 degrees F and make the pesto.
  3. In a small food processor, combine all the pesto ingredients and puree until smooth. Transfer to a small dish, cover, and refrigerate until ready to use.
  4. When oven is preheated, coat 10-inch oven-safe skillet (or cast-iron if you have) with 1 tablespoon of the remaining olive oil and place in oven to heat for a few minutes.
  5. Carefully remove the skillet from the oven and ladle in half of the batter, tilting the skillet as necessary to ensure the batter is evenly spread. Return the skillet to the oven and bake 10 to 13 minutes until the farinata is set and the edges begin to brown.
  6. Remove skillet from the oven and top with half of the sliced tomatoes and mozzarella. Drizzle reserved pesto on top and return to oven for another 10 to 13 minutes until cheese is melted and starts to bubble.
  7. Repeat steps 4 through 6 with remaining tablespoon of oil, tomatoes, mozzarella, and pesto, to taste.