Easy-to-make, 3-ingredient chickpea flour vegetable flatbread is full of delicious flavor and nutrition, yet free of eggs, grains, gluten, nuts and dairy. It is perfect for sandwiches, snacks, and all manner of gnoshing!
Baked Chickpea Flour Flatbread Made with Vegetables
How about a rainbow to start this late-February Friday?
You’ve come to the right place, because I’ve been working all week on just such a thing.
Specifically, it’s a rainbow of vegetable flatbreads that come together in no time, taste fantastic, and are a great way to add some vegetable diversity to your daily routine. With one recipe, you can make multiple breads, simply by changing the vegetables. Beautiful!
Nutritional Highlights of Chickpea Flour Vegetable Flatbread
Considering the old adage that we eat with our eyes first, these flatbreads deliver eye-candy satisfaction before you take a single bite.
Inspiration for this bread recipe comes from the folks at Green Kitchen Stories (love this blog; head on over, asap, if you have not yet made its acquaintance).
The Green Kitchen Stories recipe is made with eggs and almond flour; if you are looking for a Paleo vegetable flatbread recipe, their recipe is perfection.
But, as they note for their recipe, replacing the eggs with plant-based options is less than satisfactory.
I tried their chia-egg version, as well as my own variations (flax eggs & a flax-chia egg combo). While delicious, none held together as “bread,” by any definition. I attempted two psyllium husk combinations , as well. While they worked, in that they held together, the texture was more rubber ball than bread.
I decided to head back to the drawing board. Actually, it was the cupboard. I swapped the almond flour for chickpea flour and tried again. After a few test batches, success was, literally, in hand.
The recipe? No egg replacers are needed, since the chickpea flour functions as both flour and eggs in the recipe.
Ingredients for 3-Ingredient Chickpea Flour Flatbread
raw, hard vegetables of your choice (e.g., broccoli, cauliflower, beet, carrot)
The vegetables are processed into a fine, couscous/rice consistency (water and salt go in, too; not including these in official ingredients count) to make the bread work.
The flatbread batter is moist and easy to spread. Here’s my broccoli variation:
How to Make 3-Ingredient Chickpea Flour Flatbread
Scoop the batter onto a lined (with parchment paper or a silpat), large baking sheet. I used a standard size half sheet baking pan, which is 18×13 inches. Spread the batter into an even rectangle that is 1/4-inch thick. My rectangles did not extend all the way to the edges of the pan.
Don’t worry, spreading and smoothing the batter into shape is not hard at all. You can use your hands, a spoon, or a spatula. It will take you about 1 minute, or 2 minutes, if you are a perfectionist.
Into a 400F oven it goes, and, in about 25 minutes, you’ve got flatbread!
I made 4 varieties, broccoli, cauliflower, carrot and beet.
The former two require only 3 ingredients, but the carrot and beet need to be mixed with cauliflower. The same is true is the original Green Kitchen Stories recipe, but I thought I would test my recipe with beets and carrots alone (no cauliflower). Perhaps it would be different with chickpea flour?
Nope. Using 100% beet and or 100% carrot resulted in leathery crackers instead of bread.
My subsequent batches of beet and carrot bread were each 50% cauliflower. Perfecto!
Conclusion: 50% Cauliflower is a must for vegetable variations, except for broccoli.
These breads are such an easy, delicious, convenient & versatile way to incoporate more vegetables into your busy day. Add additional flavors to the batter (herbs, spices, pepper, etc.), as you please. When kept plain, they are remarkably neutral in flavor (especially the beet! I am loving the beet slices with nut butter & jam).
The breads are terrific for sandwiches of all kinds, too.
Because these flatbreads are egg-free, they make exceptionally good (portable) power food for your on-the-go life (no refrigeration required, no fear of spoilage).
So grab a rainbow and go! Happy baking everyone, and have a wonderful, colorful, vegetable-packed weekend!
Cut the broccoli into pieces. Place the broccoli pieces (crowns and stems) in a large food processor and process until very fine (about the consistency of couscous; 12 oz will yield 3 cups finely chopped). Scrape mixture into a large bowl.
Am trying to reduce wheat in my diet and I came across this wonderful recipe, it is brilliant thank you.
I used besan flour (milder flavour, no additional water required or added). Thus far have only made the cauliflower version. I am quite not sure how to tell when it is "done", do you taste, poke, what is a good indicator
Regards and Thanks
Sunday 10th of January 2021
Just made this today with a mixture of broccoli and carrot and it turned out great! It is a little soft on the inside but I think that's okay. I really love it! Thanks for posting!
Thursday 14th of January 2021
Monday 3rd of August 2020
This bread is absolutely DELISH!!! I am a Registered Holistic Nutritionist and I am always on the lookout for recipes like this for my clients. I like to add herbs to mine, so for the broccoli bread, I add an italian mix (just a tsp), for the carrot, I added a tsp of tarragon, and for the beet, I added a tsp of dill. They received rave reviews! Tomorrow, I am teaching a client of mine how to cook. She's a new mom and baby has a lot of sensitivities. She is now gluten. egg, and dairy free so this recipe is on the list. I'm sure she's going to love its versatility.
Tuesday 4th of August 2020
Vicki, that's wonderful! I love the sound of your herb additions and I am so glad it was well received by others. Thank you!
Monday 20th of July 2020
Great, healthy and creative .....
Saturday 25th of July 2020
Thank you, Sandeep!
Wednesday 8th of July 2020
This looks so simple and great! I have a gluten sensitivity to I want to try this.
If I made it and put it in the freezer how do I thaw it out without it becoming a soggy mess?
Thank you for recipe!
Monday 3rd of August 2020
Just thaw it out. It will not be soggy in the least! It freezes really well
Friday 10th of July 2020
Hi e! I almost always freeze some of the bread when I make it--it freezes very well, no soggy mess at all! For all frozen breads, I typically double wrap (plastic wrap, then a container or zippered bag) to prevent moisture or freezer burn. :)