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Easy Chickpea Flatbread with Vegetables

Easy Chickpea Flatbread with Vegetables

Name: Easy Chickpea Flatbread with Vegetables
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Serves 4
Ingredients: Flatbread; 1 cup Bob’s Red Mill® Chickpea Flour; 1 Tbsp Baking Powder; 1 Tbsp Apple Cider Vinegar; 1/3 cup Egg Whites or prepared Egg Substitute; 1 cup Water; Your Choice of Chopped Vegetables – We Used:; 1 medium Tomato, sliced; 4 Asparagus Spears, sliced; 5 White Mushrooms, sliced; Dried Oregano, to taste; Fresh ground Pepper, to taste; Kosher Salt, to taste

Total Time: 00h 35m

Hands-on Time: 00h 10m

Makes: 4 servings

This delicious flatbread is crispy on the outside and fluffy on the inside. Cover it with fresh seasonal produce, and bring something fantastic to the table in less than an hour. (Thanks to our friends at Bob's Red Mill for letting us share this recipe.)

Ingredients

Flatbread
1 cup Bob’s Red Mill® Chickpea Flour
1 Tbsp Baking Powder
1 Tbsp Apple Cider Vinegar
1/3 cup Egg Whites or prepared Egg Substitute
1 cup Water
Your Choice of Chopped Vegetables – We Used:
1 medium Tomato, sliced
4 Asparagus Spears, sliced
5 White Mushrooms, sliced
Dried Oregano, to taste
Fresh ground Pepper, to taste
Kosher Salt, to taste

Directions

Preheat the oven to 450°F. Either preheat an oiled 10-inch cast iron skillet in the oven or oil a 9-inch cake pan.
Combine the dry ingredients in a bowl. Add the wet ingredients and mix well. Pour batter into the oiled pan. Bake at 450°F for 5 minutes, then top with tomatoes (layering some into the batter). Add the rest of the vegetables on top and sprinkle with dried herbs, kosher salt and fresh ground pepper.
Bake for an additional 15- 20 minutes, or until lightly browned. Serve with pasta sauce and a salad.

Easy Chickpea Flatbread with Vegetables

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