Comments on: Socca Pesto Flatbread with Zucchini Noodles

By: Dizzyt5

Dizzyt5 — Wed, 31 Oct 2018 21:40:58 +0000

For real, in a half-sheet? Not a quarter-sheet?

By: Julie

Julie — Sun, 02 Sep 2018 19:12:15 +0000

This sounds great. Did you find that 30 minutes of baking was enough with such a thin batter?

By: Julie Karr

Julie Karr — Wed, 29 Aug 2018 00:44:40 +0000

This was delicious! Made a few adjustments: batter was like pure water so added a considerable amount of garbanzo bean flour to it, poured it out on parchment paper and it turned out well. Used low calorie pesto recipe that uses ricotta cheese and only 2 tsp of oil. Taking left overs for lunch.

By: lisa

lisa — Sun, 26 Aug 2018 18:20:38 +0000

In reply to Kathy Hurst. if you note the ratio of flour to water, you'll see there is a reason Ali said to "pour" the mixture. it's thinner than pancake batter. I also recommend using nonstick spray prior to pouring. the flatbread really sticks to the pan and it's a huge mess to scoop out the slices and clean the baking sheet. might be worth erring on the side of over-cooking the flatbread.

By: Como perder gordura abdominal rapidamente

Como perder gordura abdominal rapidamente — Fri, 24 Aug 2018 18:07:57 +0000

I’ll do it over the weekend.

By: Kathy Hurst

Kathy Hurst — Thu, 23 Aug 2018 19:01:55 +0000

Seems to be some missing directions between #2 and #3. Does it need to be kneaded? Can’t believe you stir it in a bowl and then dump in a sheet pan and that’s it??? Don’t you have to use your fingers and pat it out flat? Please clarify..