Gluten Free Garbanzo Fava Bean Flatbread Pizza with Onion Peppers and Fresh Goat Cheese
Move over boring pizza crust!
Garbanzo Fava Bean flour is a high protein, high fiber, and gluten free alternative to pizza dough. Nutritional yeast adds a smoky richness and B vitamins.
The slight sweetness of the flatbread is balanced by the piney aroma and flavor of the rosemary. The texture is crisp on the outside, and airy on this inside - like a firm pancake.
I like Bob's Red Mill brand Garbanzo Fava Bean flour for this recipe.
Ingredients
Flatbread
- 1 cup Fava Chickpea Flour
- 1/2 cup water
- 1/4 tsp fine sea salt
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 1 tbsp good olive oil
- 2 tbsp fresh chopped rosemary
Pizza toppings
- 1 cup thin sliced Vidalia onion
- 1 cup thin sliced peppers any variety
- 4 oz fresh goat cheese
- 1/4 cup Italian parsley leaves
Instructions
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Place oven rack in middle of oven
Preheat oven to convection roast 500 degrees
Place a 10" oven proof skillet, such as cast iron, on middle oven rack
In a medium bowl, combine all flatbread ingredients until incorporated and set aside
When oven proof skillet is very hot, remove from oven with potholder
Spread fava chickpea batter evenly in pan and return to oven middle rack
Bake 5 minutes, or until bread puffs and begins to brown
Remove from oven, layer onion and pepper, then goat cheese on flatbread
Return to oven for 10 minutes, or until vegetables are cooked but crisp, and cheese is melted
Cut into 4 wedges and serve
Recipe Notes
Make sure your skillet is preheated well. This will prevent the flatbread from sticking to the pan. Don't forget your potholder! The pan will absorb a lot of heat, and the handle will stay hot for a long time.