Zucchini and Chickpea Flour Flatbread
By Jille van der Togt
A savory, gluten-free flatbread made with grated zucchini, chickpea flour, and aged cheese.
- Prep
- 15min
- Cook
- 30min
- Total
- 45min
- Difficulty
- easy
- Servings
- 4
Ingredients
Method
- 1
Preheat the oven to 200°C.
- 2
Put the zucchini, tomatoes, onion, chickpea flour, cheese, 1 tsp of the oregano, 1 tsp of the nigella seeds, salt, and chili flakes in a bowl and knead with a clean hand into a cohesive mixture, similar to a dough.
- 3
Line a baking sheet with parchment paper and sprinkle with olive oil. Press the dough onto it into a rectangular flatbread of 25 x 30 cm.
- 4
Sprinkle generously with olive oil and top with the remaining oregano and nigella seeds.
- 5
Bake the flatbread in the middle of the oven for 25-30 minutes until cooked through and golden brown. Cut it using a pizza cutter into 20-25 pieces.
Nutrition
- Calories
- 329kcal
- Protein
- 14.8g
- Carbs
- 28.5g
- Fat
- 17.7g
- Fiber
- 5.8g
- Sugar
- 8.0g
Salt, dried oregano, and chili flakes were excluded from calculations due to negligible nutritional impact.
Assumed an average weight of 110g for the red onion.
Calculation used the midpoint (2.5 tbsp) for olive oil quantity.
Aged cheese was calculated based on an average value for hard cheeses like Cheddar and Parmesan.