In a high-speed blender, add the chickpea flour, water, olive oil and salt. Blend until batter is smooth.
Heat a medium skillet to medium-heat. Spray lightly with olive oil and pour just enough of the batter to cover the bottom of the pan. Swirl around to coat the bottom. Let cook for about 3 minutes, or until browned on the bottom. Flip and cook another 2-3 minutes until bottom is cooked.
Continue until all batter is cooked into "flatbreads". I heat the oven slightly to 200° F to keep these warm while finishing to cook them.
To Make Sausage and Spinach filling:
Grill the Italian Sausage on high until cooked through, 10-15 minutes. Slice into thin rounds.
In a small bowl, mix together the greek yogurt, 1 tablespoon of the pesto and crushed garlic clove.
In a small saute pan, heat the olive oil. Slice the onion into thin half-moons. Saute on medium-high for 3 minutes. Add in the spinach or kale and saute another minute until softened.
To build 2 filled farinata: On one half of each flatbread, spread 1 tablespoon of the plain pesto. Top with 1/2 of the sliced sausage. Add 1/2 of the sauteed spinach and onions, 1 1/2 tablespoons of the shredded parmesan, and drizzle some of the pesto cream on top.
Fold the farinata in half to close (like a quesadilla!) and drizzle with some extra pesto crema and a generous sprinkling of parmesan.