Mediterranean Chickpea Flatbread Pizza (Gluten Free

• Vegan
• Gluten free

• Produce

  • 1/2 cup Artichoke hearts
  • 1 Basil, fresh
  • 1 tsp Basil, dried
  • 1/4 cup Chickpeas, cooked or canned
  • 3 cloves Garlic
  • 1 tsp Oregano, dried
  • 1/4 cup Red onion
  • 2 Tomatoes

• Condiments

  • 1/4 cup Black olives
  • 1 cup Marinara sauce

• Baking & Spices

  • 1 cup Garbanzo fava flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Liquids

  • 1 cup Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 cup marinara sauce
• 2 tomatoes, sliced
• 1/2 cup artichoke hearts, sliced
• 1/4 cup sliced black olives
• 1/4 cup sliced red onion
• 1/4 cup chickpeas, cooked or canned
• fresh basil for garnish
• 1 cup garbanzo fava flour*
• 1 cup water
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silpat baking mat.
• Mix together garbanzo fava flour with water until all clumps are gone. Stir in garlic, rosemary, salt, and pepper. Pour onto covered baking sheets and use a spatula to spread evenly. I spread mine into about a 8x12 rectangle. Bake for 10 minutes, then remove from oven.
• Top the flatbread with the marinara sauce, then layer with veggies and toppings (all except basil). Stick it back in the oven for an additional 5-8 minutes, or until crust is golden and veggies are cooked. Remove from oven and top with fresh basil. Slice and serve!