Pesto Chickpea Flatbreads with Broccoli and Parmesan

Pesto Chickpea Flatbreads with Broccoli and Parmesan

Or Garbanz-No Guilt Pizza. Or Chickpeazzas. Or Chickey Pesto Pizza.

Because Chickpea Pizza just doesn’t have a nice ring to it.

Thanks for all the suggestions, friends!

Pesto Chickpea Flatbreads with Broccoli and Parmesan | Sip + Spice

These Chickpea Flatbreads are seriously miraculous.

I would never try to say that they’re a replacement for pizza dough, but they’re a great stand-in on a weeknight when you’re trying to keep things a little bit healthier. Since they’re made with chickpea flour, they’re super high in protein with no empty calories.

They’re a bit denser and spongier than a normal flatbread or pizza dough, but with the right toppings, you won’t even notice!

Pesto Chickpea Flatbreads with Broccoli and Parmesan | Sip + Spice

In this version, we cooked the flatbreads, then topped them with pesto, roasted broccoli and onions and a little shredded cheese. Popped them into the oven for a few minutes to let the cheese melt and woah! SO good.

Feel free to switch the toppings up based on what you’re feeling! Tomato sauce and cheese with basil? Yes. Sausage, roasted red peppers and ricotta? Yep! Veggie Supreme? Hell yeah!

A weeknight pizza that you can feel fabulous about!

Pesto Chickpea Flatbreads with Broccoli and Parmesan | Sip + Spice

Pesto Chickpea Flatbreads with Broccoli and Parmesan
Servings: 4
Chickpea Flatbreads:
  • 1 1/4 cups chickpea flour
  • 1 1/8 cup water
  • 1 teaspoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • olive oil spray
Pizza Toppings:
  • 1 small head of broccoli cut into florets
  • 1 small onion sliced
  • 1 tablespoon olive oil
  • 2-3 tablespoons pesto
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  1. Preheat the oven to 425ºF.

  2. In a medium bowl, whisk together the chickpea flour, water, olive oil, Italian seasoning, garlic powder, salt and black pepper.

  3. On a sheet pan, toss the broccoli florets and sliced onion with 1 tablespoon olive oil. Roast for 20 minutes until crispy and slightly browned. Once removed from the oven, lower it to 375ºF.

  4. Heat a small saute pan over medium heat. Spray with olive oil, then pour enough chickpea batter in to cover the bottom of the pan. Cook for 1-2 minutes until it starts bubbling on top (like a pancake!), then flip and cook another minute. Remove to a sheet pan once fully cooked and repeat until all flatbreads are made!

  5. On each chickpea flatbread, spread a little pesto, some of the roasted broccoli and onions, and a little sprinkle of the two cheeses. Bake in the 375ºF oven for 7-9 minutes or until cheese is gooey and slightly browned!

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