3 Ingredient Chickpea Flour Vegetable Flatbread (V, GF)

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4.88 from 25 votes

3 Ingredient Chickpea Flour Vegetable Flatbread (V, GF)

3-ingredient, grain-free and vegan vegetable flatbreads, made with chickpea flour! Make it oil-free with one easy

Prep Time10

Cook Time30

Total Time40

Course: Bread

Cuisine: American

Keyword: 3 ingredient vegan gluten-free bread, baking with chickpea flour, chickpea flour, chickpea flour bread, gluten-free grain-free flatbread made with chickpea flour, grain-free vegan flatbread, vegan broccoli flatbread, vegan gluten-free beet bread, vegetable flatbread

Servings: pieces

Author: Camilla

Equipment

1 Large Baking Sheet

Ingredients

12 ounces raw broccoli (see notes for vegetable variations)
1 cup chickpea flour
1 1/2 tablespoons olive oil or other oil (see notes for oil-free option)
3/4 cup water
3/4 teaspoon fine sea salt

US Customary - Metric

Instructions

Preheat oven to 400F (200 C). Line a large (18x13-inch/ 45x32.5 cm) baking sheet with parchment paper or a silpat. Lightly spray with nonstick cooking spray.
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.
Add the chickpea flour, water, olive oil and salt to bowl with broccoli, stirring until completely combined.
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).
Bake in the preheated oven for 24 to 28 minutes until light golden brown at the edges and the center is set.
Transfer baking sheet to a cooling rack and cool completely.
Invert flatbread onto a cutting board and carefully peel off paper/silpat. Cut into 12 pieces and turn pieces right side up..

Notes

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.

Oil-Free Option: Replace the oil with an equal amount of runny tahini, cashew butter or almond butter.

Variations:

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. For accuracy, I strongly recommend weighing the vegetables).

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

Nutrition