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Pancetta, Squash & Sage Pesto Farinata Pizza

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Low Carb
5 from 1 vote
Author Vicki Montague - the Free From Fairy


  • For the Farinata base:
  • 150 g chickpea flour - check it's gluten-free
  • 250 g water
  • 2 tbsp extra virgin olive oil - plus extra for cooking
  • Lots of black pepper
  • 1/4 tsp sea or rock salt
  • Fresh rosemary and thyme - a couple of sprigs of each - finely chopped
  • For the pesto:
  • Handful of sage leaves
  • Handful of walnuts
  • 1 - 2 tbsp nutritional yeast - you could use parmesan if you didn't avoid dairy
  • Juice of half a lemon
  • Extra virgin olive oil - enough to make a paste
  • For the butternut squash puree:
  • 1 small butternut squash
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Pancetta or bacon - chopped into small pieces and fried until crisp


  • Pre-heat the oven to 200 degrees c (180 degree fan)
  • For the farinata:
  • Place all of the ingredients into a bowl of large jug and beat well until few lumps remain
  • Put a large (30cm diameter) oven-safe frying pan on a medium-heat hob with a large glug of oil. I added a silicon liner (or parchment paper) too to make it easier to get the farinata out when cooked
  • Pour the batter into the pan once it's hot, then transfer to the hot oven
  • Bake for 20 minutes then remove from oven, flip over and bake for a further 20 minutes
  • For the squash puree:
  • Chop the squash in half lengthwise and scoop out the seeds
  • Chop into rough pieces and place on a baking tray
  • Drizzle with a little olive oil, turn the pieces to coat in oil and place in the oven with the farinata
  • Bake for around 25 minutes (depending on the size of the pieces) until very soft
  • Remove from the oven and place in a blender or food processor to make a puree. Season with salt and pepper
  • Meanwhile make the pesto:
  • Place all the ingredients into a hand-held chopper (small food processor) and whizz until fairly smooth. Use enough olive oil to create a consistency that you like (there is nothing specific about making pesto)
  • Once the farinata has been baked, transfer it to a serving dish. Spread with the butternut squash puree, scatter with fried pancetta or bacon and dollop small drops of the sage pesto at random intervals
  • Eat hot or cold