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3-Ingredient Vegetable Flatbread {Vegan & Grain-free}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 pieces 1x


3-ingredient, grain-free and vegan vegetable flatbreads, made with chickpea flour!




  1. Preheat oven to 400F. Line a large (18×13) baking sheet with parchment paper or a silpat. Lightly spray with nonstick cooking spray.
  2. 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.
  3. Add the chickpea flour, water, olive oil and salt to bowl with broccoli, stirring until completely combined.
  4. Spread batter into an even rectangle on the prepared baking sheet, smoothing the top. The batter should be 1/4-inch thick (the batter will not go all the way to the edges of the pan).
  5. Bake in the preheated oven for 24 to 28 minutes until light golden brown at the edges and the center is set. Transfer sheet pan to a cooling rack and cool completely.
  6. Invert flatbread onto a cutting board and carefully peel off paper/silpat. Cut into 12 pieces and turn pieces right side up..


Storage: Store the flatbread in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.


Cauliflower Flatbread: Replace the broccoli with an equal amount of cauliflower.

Carrot Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled carrots (about 2 medium-large carrots).

Beet Flatbread: Replace the broccoli with 6 ounces cauliflower and 6 ounces peeled beets (about 1 medium-large beet).

  • Category: Bread


  • Serving Size: 1 piece
  • Calories: 53
  • Sugar: 1.3 g
  • Sodium: 159 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 5.9 g
  • Fiber: 1.7 g
  • Protein: 2.6 g
  • Cholesterol: 0 mg