Pesto Chickpea Flatbreads with Broccoli and Parmesan
1 1/4cupschickpea flour
olive oil spray
1small head of broccolicut into florets
1/3cupshredded cheddar cheese
1/4cupshredded Parmesan cheese
Preheat the oven to 425ºF.
In a medium bowl, whisk together the chickpea flour, water, olive oil, Italian seasoning, garlic powder, salt and black pepper.
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.
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!
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!
Recipe from Sip + Spice | Pesto Chickpea Flatbreads with Broccoli and Parmesan - http://sipandspice.com/pesto-chickpea-flatbreads-broccoli-parmesan/