Ever put salad on a pizza? Now you can! This chickpea flour-based flatbread is topped high with a simple chopped salad, perfect for a light lunch or dinner. Naturally vegan and gluten free!
3 Tbsp. high-heat oil (avocado, grapeseed, etc.), divided
1 cup Bob’s Red Mill Chickpea Flour
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt + pepper
1 cup water
6 oz. butter lettuce
2 medium carrots, diced
1/2 english cucumber, diced
6-oz. jar marinated artichokes, drained and chopped
8-oz. banana pepper rings, drained
1 can chickpeas, drained and rinsed
4 green onions, thinly sliced
A few small handfuls roasted salted sunflower seeds
~1/2 cup your favorite dressing**
1/2 cup marinara/pizza sauce
*Feel free to change the salad ingredients to fit your tastebuds. This is what worked for us!
**I did 3 Tbsp. white balsamic vinegar, 3 Tbsp. olive oil, 1 tsp. dijon mustard, 1/4 tsp. garlic powder, a drizzle of honey (agave also works), salt, and pepper.
Inspired by Pinch of Yum!