White Flatbread Pizza with Burmese Tofu and Salad

Servings: 4
Prep time: 45
Cooking time: 15
  • - 200 g of chickpea flour
  • - 4 tablespoons of coconut butter
  • - 0.25 red cabbage
  • - 2 bunches of green radicchio
  • - 1 Granny Smith apples
  • - 1 lime
  • - 1 cm of ginger
  • - 1 handful of coriander
  • - 1 tablespoon of chives
  • - Chili powder
  • - extravirgin olive oil
  • - Peanut oil
  • - Apple cider vinegar
  • - Salt
  • - White pepper
  1. Boil 400 ml of water. Meanwhile, mix the flour of chickpeas in 200 ml of cold water with a pinch of salt. Pour the batter in boiling water, stirring well with a whisk to avoid lumps. Cook for 6-8 minutes, stirring constantly until a getting a smooth paste with the consistency of cornmeal mash.
  2. Pour the cream into an oiled container obtaining a layer a few centimeters high, level the surface and let cool, then refrigerate. Let firm up for at least 2 hours (you can also prepare it the day before).
  3. Soften the coconut butter in a bowl in a double boiler, then mix it with the grated zest of lime, coriander and ginger, the chopped chives, a teaspoon of hot sauce (or a sprinkling of pepper) and a pinch of salt . Place all in a pot and let cool in the refrigerator until ready to use.
  4. Prepare the salad. Reduce in julienned thr cabbage and the radicchio, thinly slice the left apple with the peel. Season with 3 tablespoons of olive oil, 2 tablespoons of apple cider vinegar and a pinch of salt.
  5. Cut out rounds in the chickpea "polenta" helping with a mold or a glass (or cut it into squares with a knife). So brown on both sides of the halves in a hot frying pan with a thin layer of peanut oil.
  6. Drain the flatbreads of chickpeas on a paper towel and then arrange them on plates, alongside the salad. Arrange on each a knob of coconut butter and complemented with grated white pepper and a splash of lime juice. Serve immediately.