Vegan Squash and Chickpea Flatbread with Pesto  GF

Chickpea Flatbread with Squash requires only 2 main ingredients and makes for a high protein delicious flatbread that can be topped with just about anything!"

- Avocado Pesto

– 1 cup chickpea flour – 1 cup water – 3 tablespoons extra virgin olive oil – 1 teaspoon paprika optional – 1 teaspoon herbs de provence optional – 1 teaspoon salt – 1 tablespoon chopped parsley optional – 1 cup finely shredded butternut squash – 2 tbsp Vegan Parmesan optional

INGREDIENTS

Chickpea Flatbread with Squash {GF, Vegan}

Yield

4 Servings 

Type

GF, Vegan

Time

45 Minutes

Instructions

1. In a bowl combine chickpea flour, water and olive oil. Whisk until smooth. Cover and let sit 4 hours - overnight.

Instructions

2. Preheat oven to 425 degrees F. Preheat cast iron pan in the oven.

Instructions

3. To the bowl add paprika, herbs de provence, salt, parsley, and shredded butternut squash. Mix.

Instructions

4. Once preheated and hot lightly oil cast iron pan and pour the mixture into the pan.

Instructions

5. Bake for 30-45 minutes, turning halfway, until cooked through and lightly browned.

Instructions

6. Cut into 8 slices.

Instructions

7. Serve flatbread topped plain or topped with pesto or spread of choice, and sprinkled with vegan parmesan.

Enjoy!

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