It's actually more deep dish pizza than a thin crust Italian pizza. But, I promise, it's super easy, and super delicious.
And very healthy. And a personal favorite. I make this once a week.
Farinata Pizza/Casserole (Layered Ham & Mozzarella)
Pan: 9×13 in / 23×33 cm casserole or any medium size casserole dish will work.
Serves: 10–12 squares
Time: 15 min prep + batter rest 2 hours (can do 30 minutes if rushed) + 25–45 min bake. Bake time can vary with casserole dish size.
Ingredients
Batter
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200 g chickpea (garbanzo) flour (≈ 1⅔ cups)
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600 g water, room temp (≈ 2½ cups + 1 Tbsp)
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3 tsp kosher salt (you can probably get away with 2.5 tsp)
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1–1½ tsp dried oregano (optional)
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1–2 Tbsp extra-virgin olive oil (into the batter)
Pan oil
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3 Tbsp extra-virgin olive oil (to coat the casserole; helps the crust)
Filling / Topping
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4–6 oz (115–170 g) ham, thin sliced deli ham works
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1½ cups (≈ 170 g) shredded part-skim mozzarella (for best results use fresh mozzarella and cut it into fun shapes).
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Black pepper, pinch
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Fresh rosemary or basil (optional)
The batter is intentionally thin (3:1 water:flour). It will set in the oven and stay tender inside with a crisp edge.
Steps (👧🧒 = good kid jobs)
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Mix the batter (2 min).
Whisk flour, water, salt, oregano, and 1–2 Tbsp oil until smooth.
👧🧒 Kid job: pour, whisk, and call out “no lumps!” Tip: Be liberal with the olive oil. You really can't use too much. I usually just cover the top of the mixing bowl with a thin layer. Works every time. -
Rest & preheat (15–20 min).
Let the batter rest. I let mine rest about 2 hours. The longer the better but you can get by with 30 minutes in a pinch. Preheat the oven heats 500°F / 250°C. -
Oil the casserole dish.
Cover the casserole dish liberally with olive oil. Swirl it around to ensure the bottom and sides are fully coated. Tilt the dish to coat the bottom and corners. -
First layer (par-set, 5–7 min).
Pour half the batter into the casserole dish. -
Add the filling (2 min).
Scatter the diced or chopped ham and about ⅔ of the mozzarella evenly over the surface. If you're using fresh mozzarella just slice it and place randomly on the pan.
👧🧒 Kid job: “snow the cheese” evenly. -
Second layer (pour + bake 18–22 min).
Gently pour the remaining batter over the ham/cheese (move the bowl as you pour to distribute). Sprinkle the remaining ⅓ mozzarella on top and a pinch of pepper.
Bake 25–45 minutes, until puffed, deep golden at the edges, and set in the center.
Optional: broil 30–60 sec for extra browning (watch closely). -
Finish & serve.
Cool 5 - 10 minutes, loosen edges with a spatula, cut into squares. Add chopped basil/parsley if you like.
👧🧒 Kid job: garnish and announce “dinner!”
Tips & swaps
- Veggie add-ins: Thin bell pepper strips or cherry tomato halves under the cheese in Step 5.
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Dairy-free: Skip cheese; add olives + roasted peppers and finish with a drizzle of olive oil.
- Added crunch: Careful. Especially with the kids but you can preheat the casserole dish before pouring in the first layer of batter. Just pop it into the rpeheatd oven for about 5 minutes. Then pour in the first layer but be extra careful of the hot dish. It's easy to burn yourself.
Approximate nutrition (per 1 of 12 squares)
(Calculated with 200 g chickpea flour, 4 Tbsp total olive oil used, 1½ cups part-skim mozzarella, 5 oz ham.)
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Calories: ~150
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Protein: ~8–9 g
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Carbs: ~11 g
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Fiber: ~1.8–2.0 g
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Fat: ~8–9 g
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Sodium: ~400–600 mg (varies by ham/cheese brand)
Storage: Refrigerate 2–3 days. Reheat on a hot sheet or skillet at 425°F / 220°C for 6–8 minutes to re-crisp.
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