Want a pizza that is filling enough that you won’t overeat? Looking for one that is gluten free and free of additives? How about one more rich in fiber, protein, potassium, iron and not “empty” processed carbs? On top of all of that do you also want it to taste good and be able to make it in 15 minutes? This recipe has you covered.
I have been making this for a couple of years now and have no idea how it has taken this long for me to share with you! Better late than never, though, right? I have to say too that I have finally perfected the garbanzo to water ratio as well as the cooking time. Less guess work for you! What is best is that this can be used as a pizza or a flat-bread. Even better, the flat-bread, if seasoned well, can be a snack by itself without a dip! I have pictures of a couple of different flat-breads and two different pizzas below but the recipe itself is for the flat-bread portion.
Purchasing Tip: Bob’s Red Mill (not sponsored) makes my favorite garbanzo flour. It is also usually the only one in the store! If you are having trouble finding it, ask at your local Whole Foods. If you live in Bucks County, Organnons has it for under $3 – I may or may not clear the shelves once a month. It can also be used to thicken a hummus that is too watered down, a sauce or a soup rather than using cornstarch or white flour.
Vegan and Gluten Free Garbanzo Flat Bread / Pizza Crust (GF, DF, V)
5.5 ounces water
1 teaspoon Italian seasoning
1/2 tsp garlic powder
-If making pizza, after removing from heat*, add pizza toppings (read: veggies), and place back in oven for 5 minutes.
Nutrition Information (for flat bread without toppings):
Serving Size: Half of Flatbread
Total Fat: 4 g
Cholesterol: 0 mg
Carbohydrate: 37 g
Fiber: 10 g
Sugar: 5 g
Protein: 12 g
Sodium: 10 mg Potassium: 526 mg 11%
Vitamin A: 0% Thiamin: 12% Riboflavin: 5%
Niacin: 4% Pant Acid: 5% Vitamin B6: 10%
Folate: 60% Vitamin C: 4% Vitamin E: 3%
Calcium: 8% Iron: 20% Zinc: 15%
Magnesium: 18% Copper: 25% Manganese: 75%
Phosphorus: 15% Omega 3: 0.35 g