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!