A super healthy and tasty chickpea flatbread pizza topped with creamy hummus and avocado. This makes the perfect, wholesome brunch or lunch.
I’m having a lazy day today relaxing after the crazy week I’ve just had, starting with twisting my ankle and being out of action last Sunday, getting a horrible cold, then Barcelona for 3 days with work (mostly work and a bit of play!), flying to Glasgow late Friday night, doing a fun demo at The Allergy and FreeFrom show yesterday and then finally home. Phew!
So I’ve had a very relaxing day and now a quick and easy lunch is required and I think nothing beats a flatbread pizza. Super tasty and satisfying and they can be made in minutes, of course!
At Andy’s request, I made a protein packed gram flour flatbread base which is naturally gluten-free as it’s made from chickpeas. I then topped it with hummus, avocado for some good fats and just deliciousness, cherry tomatoes and some charred asparagus for a change.
The gram flour flatbread has a slightly drier texture, so I usually make sure I top with some creamy toppings like hummus or avocado.
I actually can’t believe I haven’t posted a recipe for this before as after my buckwheat flatbreads this is a regular weekend lunchtime feature.
Love, Niki xxx
A super healthy and tasty chickpea flatbread pizza topped with creamy hummus and avocado. This makes the perfect, wholesome brunch or lunch.
Prep time: 10 minutes mins
Cook time: 7 minutes mins
1-2 servings
No ratings yet
Ingredients
For the gram flour flatbread
- 1 cup gram flour
- 1 tsp. olive oil
- 1/2 tsp baking powder
- Pinch black pepper
- 1 tsp pink Himalayan salt
- 1/2 cup water
For the toppings
- 1 avocado sliced
- Hummus
- Cherry tomatoes
- Handful asparagus
- Olive oil
Instructions
To make the flatbread
To make the gram flour flatbread; pre-heat a griddle pan (or frying pan) so that it’s nice and hot.
In a bowl, mix the flour, oil, baking powder, salt & pepper and then add the water. Mix to form a dough and knead a little so that it comes together.
On a floured chopping board, roll out the dough and then place on a griddle pan (griddle pans work the best as you get lovely charred stripes on the flatbread, but a frying pan also works).
The flatbread will literally cook in a couple of minutes, simply flip it over when the underside is charring and cook on the other side a minute longer.
To char the asparagus
Heat a small frying pan to medium, then a splash of olive oil. Add the asparagus and fry for a few minutes, turning occasionally until they are a little charred.
To top the pizza
Top the pizza with hummus, avocado, tomatoes, asparagus, rocket or anything else you fancy.
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Discuss this Recipe with Niki
6 Responses
Hello . Busy making these now and found the proportion wrong, I doubled up and ended up using 4 cups of flour to 1 cup water. Did I go wrong ?
Thanks. Angela
Love all your recipes xx
Reply
Hi Angela
Its 1 cup of flour to 1/2 water so half water basically. You need to add 2 cups water for that amount.
Much love, Niki xxxReply
Sorry but in Brazil i have never heard of gram flour. What is it????? I really would like a glutem free pizza for My son who is intolerant. Many thanks. Daniela
Reply
Hi Daniela
Thanks for you question – gram flour is chickpea flour. I hope you can find it. Buckwheat flour is also gluten free and would work well for this recipe.
I hope you can find some.
Love, Niki ????????Reply
Yum!! Will this work with almond flour instead of gram flour? Thank you:)
Reply
Hi Gina
I’m afraid I haven’t tried but I think almond flour would need to be binded by eggs.
Best wishes
Niki xxReply
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