I finally bought a bag of chickpea flour today and I’m so glad I did.
Chickpea flour is so versatile, cheap, and nutritious!
aaaand it only requires water. Say wha?
Pictured above is before mixing. The bowl contains chickpea flour, water, and spices (garlic powder, sea salt, paprika, chili powder, and cumin)
I can’t believe how easy this was.
Just mix and pop in the oven for 15-20 minutes and voila, an interesting, tasty “flatbread.”
I was shocked when I saw that it looked like this, but felt like a very thin layer of a moist cake. It’s an interesting food.
I initially intended to make mini veggie pizzas, but I was hesitant to potentially waste my veggies on something that could have failed, so I added them after baking.
I topped them with thinly sliced avocado, tomato, jalapeno, cilantro and fresh basil. Yum!
After devouring a mini flatbread/pizza, I whipped up a garlic tahini soybean paste dressing.
I am pleasantly surprised and happy about the outcome. Chickpea flour rules.
Chickpea flatbread / pizza crust
⅔ c chickpea flour
⅓ c + 1 tbs water
Spices – anything you want; I used garlic powder, paprika, chili powder, cumin, and sea salt
1. Preheat oven to 375
2. Mix everything in a bowl
3. Prepare baking sheet
4. Add mixture to baking sheet and try to spread evenly with a spoon or your hands
5. Bake for 15-20 minutes
6. Top with herbs or veggies and enjoy!
***also, I experimented with the chickpea flour + water mixture a couple different ways & they all worked!
All I did was mix 1/3 c chickpea flour, 1/3 c water, and ⅛ tsp baking powder and it became a very thin batter, like the consistency of pancakes, and I poured it into the skillet to find that pancakes, crepes, dosas, etc are all totally doable:)
I also mixed ⅓ c chickpea flour, ⅓ c water and poured that into the skillet. They came out as slightly thicker but not a very noticeable difference.